目的 优化盐关黄柏salt-processed Phellodendri Amurensis Cortex炮制工艺，探讨盐关黄柏化学成分含量变化与色度值的相关性。方法 使用Hypers11 BDS C₁₈色谱柱，0.1%磷酸水溶液-乙腈为流动相，梯度洗脱；柱温为25 ℃；体积流量为1.0 mL/min；检测波长为208 nm；进样量为10 μL；采用HPLC法测定盐关黄柏有效成分含量。以盐水量、炒制时间、炒制温度为影响因素，黄柏碱、木兰花碱、药根碱、盐酸巴马汀、盐酸小檗碱、柠檬苦素的含量为评价指标，采用熵权法计算各指标权重，得到综合评分，利用Design-Expert 12.0软件，Box-Behnken设计-响应面法优化炮制工艺，并测定响应面法项下不同工艺参数的17份样品色度值，对其成分与色度值进行Pearson相关性分析及回归分析。结果 盐关黄柏最佳炮制工艺为每200 g关黄柏饮片加6.67%盐水60 mL、炒制温度为140 ℃、炒制时间为30 min。盐关黄柏中黄柏碱、木兰花碱、药根碱、盐酸巴马汀、盐酸小檗碱、柠檬苦素含量与色度值L^*（代表颜色明、暗）值呈负相关，与色度值a^*（代表颜色红、绿色度）、b^*（代表颜色黄、蓝色度）值均呈正相关。结论 优选的炮制工艺稳定可行，且盐关黄柏化学成分与色度有显著相关性，可通过外观色泽初步评价盐关黄柏的品质，对传统中药炮制工艺及其质量评价研究具有一定的参考价值。

Objective To optimize the processing technology of salt-processed Guanhuangbo (Phellodendri Amurensis Cortex, spPAC), and to explore the correlation between the change of chemical composition content and chromaticity value. Methods Using Hypers11 BDS C₁₈ chromatographic column, 0.1% phosphoric acid aqueous solution-acetonitrile as mobile phase, gradient elution; the column temperature was 25 ℃; the flow rate was 1.0 mL/min; the detection wavelength was 208 nm; the injection volume was 10 μL, and the content of effective components in spPAC was determined by HPLC. The amount of salt water, stir-frying time and stir-frying temperature were used as influencing factors. The content of phellodendrine, magnoflorine, jatrorrhizine, palmatine hydrochloride, erberine hydrochloride and limonin was used as the evaluation index. The weight of each index was calculated by entropy weight method, and the comprehensive score was obtained. Using Design-Expert 12.0 software, Box-Behnken design-response surface methodology was used to optimize the processing technology, and the chromaticity values of 17 samples with different process parameters under the response surface method were determined. Pearson correlation analysis and regression analysis were performed on the components and chromaticity values. Results The optimal conditions of spPAC were as follows: 60 mL of 6.67% saline was added to 200 g of Phellodendri Amurensis Cortex (PAC) decoction pieces, the stri-frying temperature was 140 ℃, and the stri-frying time was 30 min. The content of phellodendrine, magnoflorine, jatrorrhizine, palmatine hydrochloride, berberine hydrochloride and limonin in spPAC was negatively correlated with the chromaticity value L^* (representing color light and dark), and positively correlated with the chromaticity values a^* (representing color red and green) and b^* (representing color yellow and blue). Conclusion The optimized processing technology of this method is stable and feasible, and the chemical composition of spPAC has a significant correlation with chromaticity. The quality of spPAC can be preliminarily evaluated by appearance color, which has certain reference value for the processing technology and quality evaluation of traditional Chinese medicine.

R283.6

吉林省科技发展计划项目“知母、（关）黄柏中药饮片‘盐制’共性关键技术及其炮制机理研究”（20220204065YY）