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Correlation between Processing Time ,Color and Chemical Composition Content in the Wine-fried Process of Salvia miltiorrhiza / 中国药房
China Pharmacy ; (12): 1715-1720, 2021.
Article in Chinese | WPRIM | ID: wpr-882142
ABSTRACT
OBJECTIVE:To e valuate the correlation between processing timecolor and chemical composition content in the wine-fried process of Salvia miltiorrhiza . METHODSWine-fried S. miltiorrhiza with different processing time (7-15 min)was prepared by yellow rice wine. The contents of salvianolic acid B ,tanshinone ⅡA and 5-HMF in raw and wine-fried S. miltiorrhiza were determined by HPLC. The colorimeter was used to determine their chromatic values [red-green axis component (a*), yellow-blue axis component (b*),lightness(L*)] and calculate the total color difference value (ΔE). Spearman ’s rho and Kendall ’s Tau-b test were adopted to validate the correlation between processing time ,chromatic value and chemical composition content. RESULTS:The contents of salvianolic acid B ,tanshinone ⅡA and 5-HMF were 17.9-70.6,2.3-3.1,0 mg/g in S. miltiorrhiza decoction pieces ;the contents of them were 14.8-68.4,1.1-3.9,0.7-34.4 mg/g in wine-fried S. miltiorrhiza . The content of salvianolic acid B at first decreased and then increased ,reaching the peak at about 9,11 min,and then gradually decreased ;the content of tanshinone ⅡA increased at first ,reached its peak about 7 min,and then gradually decreased;the content of 5-HMF increased sharply after frying 13 min. The measurement results of chromaticity values were ΔL* -5.369-2.553,Δa* -1.098-0.321, Δb* -1.471- 2.355,ΔE 0.217-5.397. Results of Spearman ’s rho and Kendall ’s Tau-b test showed that ΔE was positively correlated with processing time (the correlation coefficient were 0.517,0.389 respectively)and 5-HMF content (the correlation coefficient were 0.549,0.405 respectively)(both P<0.01). The content of tanshinone ⅡA was negatively correlated with Δb(* the correlation coefficient were -0.509,-0.391 respectively),processing time (the corr elation coefficient were -0.556,-0.420 respectively) and 5-HMF content (the correlation coefficient were -0.545,-0.392 respectively)(both P<0.01). The content of 5-HMF was positively correlated with the processing time (the correlation coefficient were 0.957,0.870 respectively)(both P<0.01). CONCLUSIONS :The contents of tanshinone ⅡA and 5-HMF in the process of wine-fried process are significantly related to the time and color. With the increase of processing time and temperature ,its color changes from red 话:0553-3844333。E-mail:liulj1@126.com yellow to yellow green ,and tends to be black in black and white;the content of tanshinone ⅡA is decreased and the content of 5-HMF is increased.

Full text: Available Index: WPRIM (Western Pacific) Language: Chinese Journal: China Pharmacy Year: 2021 Type: Article

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Full text: Available Index: WPRIM (Western Pacific) Language: Chinese Journal: China Pharmacy Year: 2021 Type: Article