目的 考察不同炮制程度茜草炭Rubiae Radix et Rhizoma Carbonisata中化學成分、色度值和涼血止血活性的相關性。方法 制備不同炮制程度的茜草炭樣品；采用紫外分光光度法測定不同炮制程度茜草炭樣品中總蒽醌的含量，HPLC法測定羥基茜草素、大葉茜草素、大黃素、甲基異茜草素、大黃酚、1,8-二羥基蒽醌、異茜草素7個成分的含量，采用分光測色儀測定L^*（顏色亮度）、a^*（紅綠色度）、b^*（黃藍色度）顏色值；通過SPSS 26.0和SIMCA-P 14.1軟件分別對總蒽醌和7種成分含量與顏色進行相關性分析、主成分分析和線性回歸分析。建立脂多糖和干酵母發(fā)熱小鼠模型評價不同炮制程度茜草炭樣品的涼血止血作用。結(jié)果 在茜草炭炮制過程中，隨著炮制程度的加深，顏色與有效成分含量有相關關系，除異茜草素的含量呈上升的趨勢且與L^*、a^*、b^*值有顯著正相關（P＜0.05）外，不同炮制程度茜草炭樣品中總蒽醌和其余7個成分的含量與L^*、a^*、b^*值總體呈現(xiàn)逐漸下降的趨勢，但無顯著性回歸關系，其中大黃素、甲基異茜草素、大黃酚、1,8-二羥基蒽醌、總蒽醌與L^*、a^*、b^*值均具有顯著性正相關（P＜0.01），羥基茜草素、大葉茜草素與a^*、b^*值成正相關（P＜0.05、0.01）。隨著炒制時間延長，止血作用先增加后降低，涼血作用逐漸降低并消失。結(jié)論 茜草炒炭過程中化學成分和顏色特征的變化存在一定的相關性，可為茜草炭飲片的質(zhì)量評價提供參考，并豐富茜草“炒炭存性”的科學內(nèi)涵。

Objective To investigate the correlation between the chemical composition, color value and the activity of cooling blood and hemostasis in different degrees of processing of Qiancaotan (Rubiae Radix et Rhizoma Carbonisata, RRRC). Methods The RRRC samples with different degrees of processing were prepared; The total anthraquinones of RRRC was determined by ultraviolet spectrophotometry, and the contents of seven components, including hydroxyalizarin, rubidin, emodin, methylisoalizarin, chrysophanol and 1,8-dihydroxy-anthraquinone, xanthopurpurin, were determined by HPLC. The L^* (color brightness), a^* (red-green degree) and b^* (yellow-blue degree) values of the colors were measured by a spectrophotometer; Correlation analysis, principal component analysis and regression analysis were performed on the content of total anthraquinones and seven components and colors by SPSS 26.0 and SIMCA-P 14.1 software, respectively. Mice models of lipopolysaccharide and dry yeast fever were established to evaluate the effect of cooling blood and hemostasis on the samples of different degrees of processing. Results In the process of processing, with the deepening of processing degree, there was a correlation between color and the content of effective components, except the content of xanthopurpurin showed an increasing trend and showed a significant positive correlation with L^*, a^* and b^*values (P < 0.05), the contents of total anthraquinones and other seven components and the values of L^*, a^* and b^* of samples with different degrees of processing were gradually decreased, there was no significant regression relationship The values of L^*, a^* and b^* were positively correlated with emodin, methyl isoalizarin, chrysophanol, 1,8-dihydroxy-anthraquinone and total anthraquinones (P < 0.01), and the values of a^* and b^* were positively correlated with those of hydroxy-alizarin and rubidin (P < 0.05, 0.01). With the extension of roasting time, the hemostatic effect increased first and then decreased, and the cooling blood effect gradually decreased and disappeared. Conclusion There is a certain correlation between the chemical composition and color characteristics in the frying process of RRRC, which can provide reference for the quality evaluation of char decoction pieces and enrich the scientific connotation of “roasted carbon stability” of RRRC.

R283.6

陜西省重點研發(fā)計劃項目（2024CY-JJQ-36）；陜西中醫(yī)藥大學科技創(chuàng)新人才體系建設計劃項目（2024-CXTD-03）；秦創(chuàng)原銅川“科學家＋工程師”隊伍建設項目；王昌利全國老藥工傳承工作室（國中醫(yī)藥人教函〔2024〕255號）