目的 考察不同炮制程度茜草炭Rubiae Radix et Rhizoma Carbonisata中化学成分、色度值和凉血止血活性的相关性。方法 制备不同炮制程度的茜草炭样品；采用紫外分光光度法测定不同炮制程度茜草炭样品中总蒽醌的含量，HPLC法测定羟基茜草素、大叶茜草素、大黄素、甲基异茜草素、大黄酚、1,8-二羟基蒽醌、异茜草素7个成分的含量，采用分光测色仪测定L^*（颜色亮度）、a^*（红绿色度）、b^*（黄蓝色度）颜色值；通过SPSS 26.0和SIMCA-P 14.1软件分别对总蒽醌和7种成分含量与颜色进行相关性分析、主成分分析和线性回归分析。建立脂多糖和干酵母发热小鼠模型评价不同炮制程度茜草炭样品的凉血止血作用。结果 在茜草炭炮制过程中，随着炮制程度的加深，颜色与有效成分含量有相关关系，除异茜草素的含量呈上升的趋势且与L^*、a^*、b^*值有显著正相关（P＜0.05）外，不同炮制程度茜草炭样品中总蒽醌和其余7个成分的含量与L^*、a^*、b^*值总体呈现逐渐下降的趋势，但无显著性回归关系，其中大黄素、甲基异茜草素、大黄酚、1,8-二羟基蒽醌、总蒽醌与L^*、a^*、b^*值均具有显著性正相关（P＜0.01），羟基茜草素、大叶茜草素与a^*、b^*值成正相关（P＜0.05、0.01）。随着炒制时间延长，止血作用先增加后降低，凉血作用逐渐降低并消失。结论 茜草炒炭过程中化学成分和颜色特征的变化存在一定的相关性，可为茜草炭饮片的质量评价提供参考，并丰富茜草“炒炭存性”的科学内涵。

Objective To investigate the correlation between the chemical composition, color value and the activity of cooling blood and hemostasis in different degrees of processing of Qiancaotan (Rubiae Radix et Rhizoma Carbonisata, RRRC). Methods The RRRC samples with different degrees of processing were prepared; The total anthraquinones of RRRC was determined by ultraviolet spectrophotometry, and the contents of seven components, including hydroxyalizarin, rubidin, emodin, methylisoalizarin, chrysophanol and 1,8-dihydroxy-anthraquinone, xanthopurpurin, were determined by HPLC. The L^* (color brightness), a^* (red-green degree) and b^* (yellow-blue degree) values of the colors were measured by a spectrophotometer; Correlation analysis, principal component analysis and regression analysis were performed on the content of total anthraquinones and seven components and colors by SPSS 26.0 and SIMCA-P 14.1 software, respectively. Mice models of lipopolysaccharide and dry yeast fever were established to evaluate the effect of cooling blood and hemostasis on the samples of different degrees of processing. Results In the process of processing, with the deepening of processing degree, there was a correlation between color and the content of effective components, except the content of xanthopurpurin showed an increasing trend and showed a significant positive correlation with L^*, a^* and b^*values (P < 0.05), the contents of total anthraquinones and other seven components and the values of L^*, a^* and b^* of samples with different degrees of processing were gradually decreased, there was no significant regression relationship The values of L^*, a^* and b^* were positively correlated with emodin, methyl isoalizarin, chrysophanol, 1,8-dihydroxy-anthraquinone and total anthraquinones (P < 0.01), and the values of a^* and b^* were positively correlated with those of hydroxy-alizarin and rubidin (P < 0.05, 0.01). With the extension of roasting time, the hemostatic effect increased first and then decreased, and the cooling blood effect gradually decreased and disappeared. Conclusion There is a certain correlation between the chemical composition and color characteristics in the frying process of RRRC, which can provide reference for the quality evaluation of char decoction pieces and enrich the scientific connotation of “roasted carbon stability” of RRRC.

R283.6

陕西省重点研发计划项目（2024CY-JJQ-36）；陕西中医药大学科技创新人才体系建设计划项目（2024-CXTD-03）；秦创原铜川“科学家＋工程师”队伍建设项目；王昌利全国老药工传承工作室（国中医药人教函〔2024〕255号）