目的 通过分析不同粉碎度诃子ChebulaeFructus的多酚类成分、涩味程度、呈涩机制及其内在相关性，为诃子的进一步开发研究奠定基础。方法 将诃子粉碎为6种粒度（原饮片、超大颗粒、大颗粒、中颗粒、小颗粒、细粉）样品，采用HPLC法测定其中诃黎勒酸、没食子酸、诃子酸、鞣花酸、柯里拉京和1,3,6-三没食子酰葡萄糖含量；通过指纹图谱分析6种粒度诃子样品主要化学成分群的差异。通过视觉模拟评分法（visual analogue scale，VAS）评价样品的涩味强度，并分析粉碎度、多酚成分和涩味强度三者间的相关性，并运用SDS-PAGE技术从蛋白作用层面揭示其呈涩机制。结果 各样品中6种多酚总含量存在明显差异，从高到低顺序为中颗粒＞超大颗粒＞细粉＞大颗粒＞小颗粒＞原饮片；指纹图谱分析结果显示，6种粒度诃子样品所含的主要化学成分群基本相同。涩味评价结果显示，不同粉碎度可影响涩味程度，涩味程度从高到低排序为细粉＞小颗粒＞中颗粒＞大颗粒＞超大颗粒＞原饮片。相关性分析表明，没食子酸与柯里拉京的含量变化是关联粉碎度与涩味感知的关键变量。SDS-PAGE分析证实，诃子涩味形成机制在于多酚成分与唾液蛋白的结合，其中细粉表现出最强的蛋白结合能力。结论 粉碎度是调控诃子多酚成分溶出与涩味强度的关键工艺参数。粒径4.75～6.70 mm的中颗粒诃子的多酚成分含量最高，而粒径0.15～0.18 mm细粉样品的涩味最为强烈。将诃子粉碎至中颗粒（4.75～6.70 mm）是平衡多酚类成分溶出与口服依从性的最优策略。该研究可为诃子炮制工艺标准化及产品开发提供关键的科学依据。

Objective By systematically analyzing the polyphenolic composition content, astringency intensity, astringency mechanism, and their inherent correlations in Hezi (Chebulae Fructus, CF) pieces with different comminution degrees, this study aims to lay a foundation for its further development and research. Methods The CF was processed into six granule sizes (original granule, extra large granule, large granule, median granule, small granule, fine powder) for sampling. HPLC was employed to quantify the contents of chebulagic acid, gallic acid, chebulinic acid, ellagic acid, corilagin, and 1,3,6-tri-O-galloyl-β-D-glucose. The main chemical composition groups and differences of six kinds of particle size CF samples were analyzed by fingerprint. The astringency intensity of the samples was sensorially evaluated using a visual analogue scale (VAS). These data were utilized to analyze the correlations among comminution degree, polyphenolic composition, and astringency intensity. Furthermore, SDS-PAGE technology was applied to elucidate the underlying astringency mechanism through the protein interaction. Results The total content of six kinds of polyphenolic components displayed significant variation across different granule sizes in the following descending order: median granule > extra large granule > fine powder > large granule > small granule > original granule. The results of fingerprint analysis showed that the main chemical composition groups of the six samples were basically the same. Sensory evaluation revealed that different comminution degrees considerably influenced the perceived astringency intensity, which decreased sequentially as: fine powder > small granule > median granule > large granule > extra large granule > original granule. Correlation analysis identified gallic acid and corilagin as key variables linking comminution degree with astringency perception. SDS-PAGE confirmed that the astringency mechanism primarily involves binding interactions between polyphenolic components and salivary proteins, with the fine powder demonstrating the strongest protein-binding capacity. Conclusion Comminution degree serves as a critical processing parameter governing the dissolution of polyphenolic components and astringency intensity in CF. The sample with a particle size of 4.75—6.70 mm demonstrated the highest content of polyphenolic compounds, whereas the sample with a particle size of 0.15—0.18 mm elicited the most intense perception of astringency. Processing CF to a median granule size (4.75—6.70 mm) is therefore identified as the optimal strategy for balancing polyphenolic component dissolution and oral compliance. This study provides key scientific evidence to support the standardization of CF processing techniques and related product development.

R283.6

国家自然科学基金资助项目（82003955）;成都医学院科技基金（CYZZD24-02）;大学生创新训练计划项目（S202413705046）