目的 研究“九蒸九晒”何首乌Polygoni Multiflori Radix炮制过程内在成分与表观颜色及抗氧化活性的关联性，为“九蒸九晒”何首乌炮制程度判断和质量控制提供参考。方法 采用色差仪对何首乌不同蒸制次数样品的颜色进行客观量化；采用HPLC法建立指纹图谱，并对特征峰进行HPLC⁃Q⁃TOF⁃MS分析；参照《中国药典》2025年版方法测定醇溶性浸出物；采用苯酚-硫酸法测定多糖含量；通过DPPH自由基清除能力、ABTS自由基清除能力和亚铁还原抗氧化能力（ferric reducing antioxidant power，FRAP）法测定总抗氧化能力评价抗氧化活性；对上述成分与色度值、抗氧化活性进行Pearson相关性分析和回归分析；运用聚类分析、主成分分析（principal component analysis，PCA）、偏最小二乘回归（partial least squares regression，PLSR）分析确定“九蒸九晒”何首乌的炮制程度，运用熵权-TOPSIS法确定“九蒸九晒”何首乌的最佳炮制终点。结果 在“九蒸九晒”何首乌炮制过程中，表观颜色逐渐加深，色度值逐渐降低；多糖含量逐渐增加，醇溶性浸出物含量先增加后下降；指纹图谱共建立了26个特征峰，对其中25个特征峰进行了成分鉴定。相关性分析结果表明，内在成分与色度值和抗氧化活性指标呈显著相关；何首乌“九蒸九晒”过程划分为初期、中期和末期3个阶段，七蒸七制综合评分最高。结论 何首乌在炮制过程中成分含量、颜色、抗氧化活性均发生显著变化，且存在相关性，而基于“颜色-成分-抗氧化活性”的综合分析，能够实现“九蒸九晒”何首乌炮制工艺、质量控制的客观判别。

Objective To investigate the correlation between intrinsic components, visual color, and antioxidant activity during the “nine-steaming and nine-sun-drying” processing of Heshouwu (Polygoni Multiflori Radix, PMR), providing a reference for determining the processing degree and quality control. Methods A colorimeter was used to objectively quantify the color of samples at different steaming and sun-drying cycles. HPLC was used to establish fingerprints, HPLC-Q-TOF-MS was employed to analysis characteristic peaks. Alcohol-soluble extract content was determined according to the Chinese Pharmacopoeia (2025 edition). Polysaccharide content was measured using the phenol-sulfuric acid method. Antioxidant activity was evaluated through DPPH radical scavenging capacity, ABTS radical scavenging assays, and ferric reducing antioxidant power (FRAP) method to determine total antioxidant capacity. Pearson correlation and regression analyses were conducted between the components, color values, and antioxidant activity. Cluster analysis, principal component analysis (PCA), and partial least squares regression (PLSR) were applied to determine the processing stages of “nine-steaming and nine-sun-drying” PMR, while entropy-weighted TOPSIS was used to identify its the optimal processing endpoint. Results During processing, the sample color gradually darkened, and chromaticity values decreased. Polysaccharide content increased progressively, while alcohol-soluble extract content first increased and then declined. A total of 26 chromatographic peaks were identified in the fingerprints, and the components of 25 of them were identified. Correlation analysis revealed significant relationships between intrinsic components, color values, and antioxidant activity. The processing stages were divided into initial, middle, and final phases, with the seven steaming and sun-drying cycle achieving the highest comprehensive score. Conclusion Significant changes in component content, color, and antioxidant activity occur during the processing of PMR, with notable correlations among them. The integrated “color-component-antioxidant activity” analysis enables objective discrimination of processing techniques and quality control in “nine-steaming and nine-sun-drying” PMR.

R283.6

湖南省自然科学基金资助项目（2024JJ8151）；湖南省自然科学基金资助项目（2024JJ6362）；湖南省自然科学基金资助项目（2025JJ60642）；中药创新能力提升项目（湘中医药函［2025］5号）；湖南省卫生健康高层次人才项目（湘卫函［2024］43、182号）；国家中医药管理局全国老药工传承工作室建设项目（国中医药人教函［2024］255号）