Dynamic correlation between constituents detected by HPLC and colors of samples in stir-frying process of Gardeniae Fructus Praeparatus / 中草药

ABSTRACT

Objective To find the constituents that is closely related to the color change during the stir-frying process of Gardeniae Fructus Praeparatus (Jiaozhizi in Chinese herbal name, JZZ). Methods The colorimetric method was used to measure the chromatic value of the samples during the stir-frying process of JZZ. High performance liquid chromatography (HPLC) was used to determine the common constituents of samples in the processing of JZZ, and the multivariate statistical methods of correlation and discriminant analysis was used to investigate the color and constituents of JZZ. Results The E* ab of eight constituents in processed JZZ samples showed a highly linear positive correlation, they were gardoside, crocin-I, crocin-II, p-coumaroylgenipin gentiobioside, I6, I12, C1 and C2. The contents of these eight components decreased with the increase of color in the stir-frying process. Ten key components of JZZ samples, scandoside methyl ester, deacetyl asperulosidic acid methyl ester, gardoside, crocin II, crocin I, peaks C1, C2, C4, C6, and C7,had significant changes in contents. Conclusion Gardoside, crocin I and crocin II are the most important components in the stir-frying process of JZZ, which are highly correlated with the change of color and can be used as chemical markers for the quality control of JZZ.