目的 探究地黃Rehmanniae Radix蒸制過程中外觀性狀、內(nèi)部成分隨蒸曬次數(shù)的變化規(guī)律，為熟地黃質(zhì)量控制提供新的依據(jù)。方法 應(yīng)用圖像處理技術(shù)、色差計和質(zhì)構(gòu)儀等觀察地黃九蒸九曬炮制過程中的性狀變化；采用UPLC/ESI-Q-TOF MS對生地黃、自制九蒸九曬熟地黃的化學(xué)成分進(jìn)行測定，采用HPLC-ELSD對一蒸一曬至九蒸九曬得到的地黃寡糖類成分含量進(jìn)行動態(tài)測定；采用多元統(tǒng)計分析，對地黃的性狀、化學(xué)成分和寡糖類成分進(jìn)行相關(guān)性分析。結(jié)果 色黑如漆：隨著蒸曬次數(shù)的增加，熟地黃的亮暗度（L^*）、紅綠度（a^*）、黃藍(lán)度（b^*）以及綜合色差值（E^*）均呈下降趨勢，顏色逐漸變深。研究發(fā)現(xiàn)顏色改變與檸檬酸、6-O-E-阿魏酰基筋骨草醇、daredoside A、地黃苷/異地黃苷/同分異構(gòu)體等內(nèi)部化學(xué)成分有一定相關(guān)性。味甘如飴：共鑒定出10個色譜峰，其中3、6、8、10號峰含量呈降低趨勢（推測為二糖、三糖、四糖、五糖），含量呈增加趨勢的色譜峰有6種，分別是1、2、4、5、7、9號峰，其中5、7號峰（推測為二糖、甘露三糖），可能作為評價九蒸九曬熟地黃質(zhì)量更優(yōu)的標(biāo)志物。在地黃九蒸九曬的過程中，內(nèi)部多種化學(xué)成分發(fā)生變化。地黃內(nèi)部化學(xué)成分、糖類的變化與顏色、硬度、黏附性、咀嚼性的關(guān)聯(lián)性分析結(jié)果表明，以上幾者間存在一定的相關(guān)性。結(jié)論 通過分析不同蒸曬次數(shù)熟地黃外觀及成分的動態(tài)變化，進(jìn)一步闡釋不同蒸曬次數(shù)地黃炮制品的科學(xué)內(nèi)涵，為“黑如漆、甘如飴”提供一定的實驗依據(jù)。

Objective To study the changes of appearance and internal composition of Dihuang (Rehmanniae Radix, RR) during steaming, so as to provide a new basis for quality control of RR. Methods The morphological changes of RR were observed by image processing technology, colorimeter, and texture analyzer during the nine steaming and nine sun-drying process. UPLC/ESI-Q-TOF MS was used to determine the chemical constituents of raw RR and self-made nine steaming and nine sun-drying RR. The content of oligosaccharides obtained from one steaming and one sun-drying to nine steaming and nine sun-drying was determined dynamically by HPLC-ELSD. The correlation analysis was conducted by using multivariate statistical analysis to investigate the correlation between the morphological characteristics, chemical components, and oligosaccharides of RR. Results Black as paint: With the increase of steaming and drying times, L^*, a^*, b^* and E^* of Rehmanniae Radix Praeparata (RRP) showed a downward trend, and the color gradually became darker. It was found that the change of color had a certain correlation with the internal chemical components such as citric acid, 6-O-E-feruloylajugol, daredoside A, martynoside/isomartynoside/isomer. Sweet as maltose: A total of 10 peaks were identified, among which the content of peaks 3, 6, 8 and 10 decreased (which were disaccharide, trisaccharide, tetrasaccharide and pentaose, respectively), while the content of six components increased, which were respectively peaks 1, 2, 4, 5, 7 and 9, among them, peak 5 and peak 7 (speculated to be disaccharide and manninotriose) may be used as more superior markers to evaluate the quality of nine steaming and nine sun-drying RR. In the process of RR reaching nine steaming and nine sun-drying, a variety of internal chemical components changed. The correlation analysis results of the changes of chemical composition and carbohydrate in RR with color, gloss, hardness, adhesion and chewiness showed that there were some correlations among the above. Conclusion This study analyzed the dynamic changes in the appearance and components of RR with different steaming and sun-drying times, further elucidating the scientific connotation of different steaming and sun-drying times of RR, providing certain experimental basis for the saying “black as paint and sweet as maltose”.

R283.6

山西省中央引導(dǎo)地方科技發(fā)展資金項目（YDZJSX2021C033）；地產(chǎn)中藥功效物質(zhì)研究與利用山西省重點實驗室（202105D121009）；名優(yōu)晉藥再開發(fā)山西省重點實驗室（202104010910001）；山西省中醫(yī)藥創(chuàng)新團(tuán)隊（zyytd2024020）；國家中醫(yī)藥管理局全國老藥工傳承工作室建設(shè)項目；山西中醫(yī)藥產(chǎn)業(yè)發(fā)展現(xiàn)代化支撐項目（2025zyycy01）