本研究旨在揭示HPLC指纹图谱的动力学,色度值,以及桑皮在炒制过程中的主要化学成分。建立了桑皮原料和加工产品的指纹图谱。莫伯兰甙A的含量,氧化白藜芦醇,kuwanonG,样品中的kuwanonH和样品的色度值被确定。此外,进行了指纹图谱的相似性评价和指纹图谱与色度值的相关性分析。结果表明,桑皮原料与加工品的指纹图谱具有较高的相似性,炒制过程中主要化学成分含量的总体变化相似。根据经验,当炒菜适中时,总色度值差|ΔE~*_(ab)|大于1.5。随着炒菜时间的延长,L~*和E~*_(ab)值不断减小,a~*值不断增加。指纹图谱与色度值的相关性分析结果表明,峰1(5-羟基麦芽酚),2(马伯罗塞德A),3,4,6,7,11(氧白藜芦醇),14、17(kuwanonG),和18(kuwanonH)与色度值显着相关。对含量较高的四种成分进行定量分析,结果表明,当炒菜过量时,四种成分的含量均有不同程度的下降。此外,5-羟基麦芽酚是在桑皮炒后生产的,指纹和色度值在炒制过程中呈规律性变化。色度可以包括在对MoriCortex的炒制过程的评估中,为规范炒桑皮质量提供参考。
This study aims to reveal the dynamics of the HPLC fingerprint, chromaticity values, and main chemical components of Mori Cortex during the stir-frying process. The fingerprints of raw and processed products of Mori Cortex were established. The content of mulberroside A, oxyresveratrol, kuwanon G, and kuwanon H in the samples and the chromaticity values of the samples were determined. Furthermore, the similarity evaluation of fingerprints and the correlation analysis between fingerprints and chromaticity values were carried out. The results showed that the fingerprints of raw and processed products of Mori Cortex had high similarity, and the overall changes in the content of the main chemical components in the stir-frying process were similar. According to the experience, when the stir-frying is moderate, the total chromaticity value difference |ΔE~*_(ab)| is above 1.5. With the extension of stir-frying time, the L~* and E~*_(ab) values keep decreasing, and the a~* value keeps increasing. The results of the correlation analysis between fingerprints and chromaticity values showed that peaks 1(5-hydroxy maltol), 2(mulberroside A), 3, 4, 6, 7, 11(oxyresveratrol), 14, 17(kuwanon G), and 18(kuwanon H) had significant correlations with the chromaticity values. Quantitative analysis of the four components with higher content showed that the content of the four components decreased to varying degrees when the stir-frying was excessive. In addition, 5-hydroxy maltol was produced after stir-frying of Mori Cortex, and the fingerprint and chromaticity values showed regular changes during the stir-frying process. The chromaticity can be included in the evaluation of the stir-frying process of Mori Cortex, which provides a reference for standardizing the quality of stir-fried Mori Cortex.