目的 通过多指标综合评价并优化射干Belamcandae Rhizoma趁鲜切制工艺参数，探讨化学成分与色度值的相关性，为建立射干趁鲜切制饮片的质量控制标准提供科学依据。方法 采用热浸法测定醇溶性浸出物，HPLC法测定射干有效成分（芒果苷、鸢尾苷、野鸢尾苷、鸢尾黄素、野鸢尾黄素、次野鸢尾黄素、白射干素）的含量，形态评分法测定外观性状共同作为评价指标。以含水量、烘干温度、切制厚度为影响因素，运用层次分析法（analytic hierarchy process，AHP）-熵权法建立权重系数，计算不同影响因素下饮片的综合评分。利用Design-Expert 12.0软件，Box-Behnken设计-响应面法（Box-Behnken design-response surface method，BBD-RSM）优化切制工艺，并测定响应面法实验设计中不同工艺参数的17份样品色度值，对其成分与色度值进行Pearson相关性分析。结果 射干最佳趁鲜切制工艺为鲜射干烘干至含水量60%，烘干温度60 ℃，切片厚度2 mm。射干粉末呈橙黄色，其中次野鸢尾黄素、鸢尾黄素、野鸢尾黄素、白射干素含量与L^*（代表颜色明、暗）、b^*（代表颜色黄、蓝色度）值均呈负相关，与a^*（代表颜色红、绿色度）值呈正相关。结论 优选得到趁鲜切制工艺稳定可行。趁鲜切制射干化学成分与颜色值具有显著相关性，可通过外观色泽初步评价射干的品质，为其多维度质量评价提供理论依据。

Objective To evaluate and optimize the process parameters of fresh-cutting Shegan (Belamcandae Rhizoma, BR) by multi-index comprehensive evaluation, and explore the correlation between chemical composition and chroma value, so as to provide scientific basis for establishing the quality control standard of fresh-cutting BR. Methods The alcohol-soluble extract was determined by hot dipping method, the content of active ingredients (mangiferin, tectoridin, iridin, tectorigenin, irigenin, irisflorentin, dichotomitin) in BR was determined by HPLC, and the appearance was determined by morphological scoring method as the evaluation index. Taking water content, drying temperature and cutting thickness as influencing factors, the weight coefficient was established by analytic hierarchy process (AHP)-entropy weight method, and the comprehensive score of decoction pieces under different influencing factors was calculated. Using Design-Expert 12.0 software, Box-Behnken design-response surface method (BBD-RSM) was used to optimize the cutting process, and the chroma values of 17 samples with different process parameters under the response surface method were measured. Pearson correlation analysis was performed on the components and chroma values. Results The optimum cutting process was as follows: the water content was 60%, the drying temperature was 60 ℃, and the slice thickness was 2 mm. The powder of BR was dark yellow. The contents of irisflorentin, tectorigenin, irigenin and dichotomitin were negatively correlated with L^* (representing bright and dark color) and b^* (representing yellow and blue chroma), and positively correlated with a^* (representing red and green chroma). Conclusion The preferred fresh-cutting process is stable and feasible. The chemical compositions and color value of fresh-cutting BR have a significant correlation. The quality of BR can be preliminarily evaluated by appearance color, which provides a theoretical basis for its multi-dimensional quality evaluation.

R283.6

吉林省优质道地药材（射干）科技示范基地吉林国安药业（20240401037YY）