Study on the processing technology and characteristic chromatogram of <italic style="font-style: italic">Epimedium koreanum</italic> roasted with suet oil

HAO Jianwei; ZHANG Jiuba; MAO Chunqin; SHU Yachun

doi:10.6039/j.issn.1001-0408.2025.05.07

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Study on the processing technology and characteristic chromatogram of Epimedium koreanum roasted with suet oil

更新时间：2025-09-26

- Study on the processing technology and characteristic chromatogram of Epimedium koreanum roasted with suet oil
- ZHONGGUO YAOFANG Vol. 36, Issue 5, Pages: 546-551(2025)
- 作者机构：
  
  1.南京中医药大学附属医院/江苏省中医院第一临床医学院，南京　210029
  2.南京中医药大学药学院，南京　210023
  3.江苏省海滨康复医院，江苏连云港　222042
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2025.05.07
  CLC： R283;R917
- Received：04 October 2024，
  
  Revised：2025-01-17，
  
  Accepted：20 January 2025，
  
  Published：15 March 2025
- 稿件说明：
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郝建威,张玖捌,毛春芹,等.羊脂油炙朝鲜淫羊藿的炮制工艺及特征图谱研究[J].中国药房,2025,36(05):546-551.

HAO Jianwei,ZHANG Jiuba,MAO Chunqin,et al.Study on the processing technology and characteristic chromatogram of Epimedium koreanum roasted with suet oil[J].ZHONGGUO YAOFANG,2025,36(05):546-551.
郝建威,张玖捌,毛春芹,等.羊脂油炙朝鲜淫羊藿的炮制工艺及特征图谱研究[J].中国药房,2025,36(05):546-551. DOI： 10.6039/j.issn.1001-0408.2025.05.07.

HAO Jianwei,ZHANG Jiuba,MAO Chunqin,et al.Study on the processing technology and characteristic chromatogram of Epimedium koreanum roasted with suet oil[J].ZHONGGUO YAOFANG,2025,36(05):546-551. DOI： 10.6039/j.issn.1001-0408.2025.05.07.

摘要

目的

优化羊脂油炙朝鲜淫羊藿的炮制工艺，并分析朝鲜淫羊藿炮制前后的特征图谱。

方法

以外观性状（颜色+气味）、醇溶性浸出物含量、淫羊藿苷和宝藿苷Ⅰ总含量的综合评分为评价指标，以炒制功率、炒制时间、入药温度为考察因素，采用正交实验优化羊脂油炙朝鲜淫羊藿的最佳炮制工艺，并进行验证。以最佳炮制工艺制备羊脂油炙朝鲜淫羊藿，采用《中药色谱指纹图谱相似度评价系统（2012版）》建立15批朝鲜淫羊藿炮制前后的特征图谱，并进行相似度分析；采用聚类分析、主成分分析和正交偏最小二乘-判别分析评价朝鲜淫羊藿炮制前后的差异。

结果

羊脂油炙朝鲜淫羊藿的最佳炮制工艺为：将4 g羊脂油以600 W功率加热熔化，待锅底温度达到140 ℃时加入朝鲜淫羊藿丝20 g，炒制6 min，取出，放凉。3次验证实验的综合评分均值为98.94分，RSD小于3%。朝鲜淫羊藿、羊脂油炙朝鲜淫羊藿的特征图谱分别标定了16、15个共有峰，确定峰2为绿原酸、峰5为朝藿定A、峰6为朝藿定B、峰7为朝藿定C、峰8为淫羊藿苷、峰14为宝藿苷Ⅰ，相似度均大于0.9。聚类分析和主成分分析结果显示，朝鲜淫羊藿、羊脂油炙朝鲜淫羊藿各自聚为一类；正交偏最小二乘-判别分析结果显示，峰13、峰15、峰9、峰1、峰8、峰12、峰7、峰10的变量重要性投影值均大于1。

结论

本研究成功优化了羊脂油炙朝鲜淫羊藿的炮制工艺参数。朝鲜淫羊藿炮制前后的特征图谱具有明显差异，其中峰13、峰15、峰9、峰1、峰8、峰12、峰7、峰10所对应的化学成分可能是朝鲜淫羊藿炮制前后的差异成分。

Abstract

OBJECTIVE

To optimize the processing technology of

Epimedium koreanum

roasted with suet oil and analyze its characteristic chromatogram before and after processing.

METHODS

The optimal processing technology was optimized by orthogonal experiments with frying power， frying time and medicinal temperature as factors using the comprehensive score of appearance traits （color+odor）， alcohol-soluble extract， the contents of icariin and baohuoside Ⅰ as evaluation index， then proceed with verification. The

E. koreanum

roasted with suet oil was prepared with the optimal technology. The characteristic chromatograms of 15 batches of

E. koreanum

were established with the

Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine

（2012 edition）， and then similarity analysis was also conducted. Clustering analysis， principal component analysis， and orthogonal partial least squares discriminant analysis were used to evaluate the differences in

E. koreanum

before and after processing.

RESULTS

The optimal processing technique for

E. koreanum

roasted with suet oil was as follows： first， heat 4 g of suet oil at a power of 600 W until it melts； next， when the temperature at the bottom of the pan reaches 140 ℃， add 20 g of

E. koreanum

silk and stir-fry for 6 minutes； finally， remove it and let it cool. Comprehensive score of 3 validation tests was 98.94 points　（RSD＜3%）. The established characteristic chromatogram of

E. koreanum

and

E. koreanum

roasted with suet oil were calibrated with 16 and 15 common peaks， respectively. Chromatographic peak 2 was determined to be chlorogenic acid， peak 5 to be chaohuoding A， peak 6 to be chaohuoding B， peak 7 to be chaohuoding C， peak 8 to be icariin， and peak 14 to be baohuoside Ⅰ. The similarities were all greater than 0.9. Results of cluster analysis and principal component analysis showed that

E. koreanum

and

E. koreanum

roasted with suet oil were clustered into distinct groups. The results of orthogonal partial least squares discriminant analysis showed that the variable importance projection values for peak 13， peak 15， peak 9， peak 1， peak 8， peak 12， peak 7， and peak 10 were all greater than 1.

CONCLUSIONS

The study successfully optimized the processing technology of suet oil-roasted

E. koreanum

. There are significant differences in the characteristic chromatograms of

E. koreanum

before and after processing. Among them， the chemical components corresponding to peak 13， peak 15， peak 9， peak 1， peak 8， peak 12， peak 7， and peak 10 may be the differential components of

E. koreanum

before and after processing.

关键词

Keywords

references

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⁰

Study on the processing technology and characteristic chromatogram of Epimedium koreanum roasted with suet oil

DOI：10.6039/j.issn.1001-0408.2025.05.07

摘要

Abstract

关键词

Keywords

references