目的 研究槐米Sophorae Japonicae炒炭过程中化学成分、颜色与止血凝血作用的相关性，以期为槐米炒炭过程中的质量控制提供参考依据。方法 制备不同炮制程度的槐米炭样品，采用HPLC法测定其中芦丁、异槲皮苷、山柰酚-3-O-芸香糖苷、水仙苷、槲皮素、异鼠李素的含量，采用紫外-可见分光光度法测定不同炮制程度槐米炭样品的炭吸附力，采用分光测色仪测定不同炮制程度槐米炭样品的L^*（亮度值）、a^*（红绿色值）、b^*（黄蓝色值）、E_ab^*（总色值），通过SPSS 26.0和SIMCA 14.1软件进行颜色与指标成分的相关分析。采用剪尾法及玻片法评价不同炮制程度槐米炭样品对正常小鼠止血及凝血时间的药效，并取新西兰兔血浆进行凝血酶原时间（prothrombin time，PT）、活化部分凝血活酶时间（activated partial thromboplastin time，APTT）指标的测定加以验证。结果 在槐米炭炮制过程中，随着炭化程度的增加，样品中芦丁、山柰酚-3-O-芸香糖苷、水仙苷在炮制过程中逐步减少，异槲皮苷、槲皮素、异鼠李素均呈先增后降的趋势，L^*、b^*和E_ab^*与芦丁、山柰酚-3-O-芸香糖苷、水仙苷成分呈显著正相关（P＜0.01），与异槲皮苷、槲皮素、异鼠李素呈负相关；a^*值先升后降，与芦丁、山柰酚-3-O-芸香糖苷、水仙苷呈负相关，与异槲皮苷、槲皮素、异鼠李素呈正相关，随着炭化程度的增加，止血及凝血作用先增后降。结论 槐米炒炭过程中的颜色与化学成分的变化存在相关性，可为其质量控制提供参考。

Objective To study the correlation between chemical composition, color and hemostatic and coagulant effects of Huaimi (Sophorae Japonicae, SJ). In order to provide a reference basis for the quality control of SJ in the process of frying charcoal. Methods Charcoal samples of SJ with different degrees of processing were prepared，the contents of rutin, isoquercitrin, kaempferol-3-O-rutinoside, narcissin, quercetin, and isorhamnetin were determined by HPLC. The charcoal adsorption of the SJ charcoal samples with different degrees of processing was determined by ultraviolet-visible spectrophotometry, and the L^* (brightness value), a^* (red-green value), b^* (yellow-blue value), and E_ab^* (total color value) of the SJ charcoal samples with different degrees of processing were measured by spectrophotometry. The correlation analysis of the color and the index components was carried out by the software of SPSS 26.0 and SIMCA 14.1. The efficacy of the samples of Huaimitan (Sophorae Japonicae Carbonisata, SJC) with different degrees of processing on hemostasis and coagulation time in normal mice was evaluated by tail clipping and slide method, and verified by taking plasma of New Zealand rabbits for the determination of prothrombin time (PT) and activated partial thromboplastin time (APTT) indicators. Results In the processing process of SJC, rutin, kaempferol-3-O-rutinoside, and narcissus glycoside in the samples gradually decreased during the processing process with the increase of the degree of carbonization, isoquercitrin, quercetin, and isorhamnetin showed a tendency to increase and then decrease, and the L^*, b^*, and E_ab^* showed a positive correlation with the composition of rutin, kaempferol-3-O-rutinoside, narcissin and a negatively correlation with the composition of isoquercitrin, quercetin, isorhamnetin; a^* values first increased and then decreased, negatively correlated with rutin, kaempferol-3-O-rutinoside, and narcissin, and positively correlated with isoquercitrin, quercetin, and isorhamnetin, and the hemostatic and coagulant effects first increased and then decreased with increasing charring. Conclusion There is a correlation between the color and chemical composition changes during the frying charcoal process of SJ, which can provide a reference for its quality control.

R283.6

陕西省高水平中医药重点学科中药炮制学（陕中医药函[2023]83号）；陕西省重点研发计划（2024SF-ZDCYL-03-11）；秦创原铜川“科学家＋工程师”队伍建设项目（2024KJ-KXJGCS-01）；王昌利全国老药工传承工作室（国中医药人教函［2024］255号）；秦创原中医药产业创新聚集区项目（L2024-QCY-ZYYJQ-X34）