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【目的】采用主成分分析法及相关性分析对干姜及其不同炮制程度姜炭的质量控制标准进行研究。【方法】以干姜及轻炭、标炭、重炭的鞣质含量、吸附力、p H值以及姜酮、6-姜酚、8-姜酚、6-姜烯酚和10-姜酚等主要化学成分含量为考察指标,并根据得到的主成分综合得分和相关性分析结果对干姜及其不同炮制程度姜炭的质量控制标准进行研究。【结果】干姜及其不同炮制程度姜炭的鞣质含量、吸附力、p H值以及主要化学成分含量存在差异性和规律性,从以上指标提取出2个主成分,并且2个主成分的累积方差贡献率达93.15%。相关性分析显示:鞣质含量、吸附力、p H值以及主要化学成分含量之间具有显著相关性,说明炮制程度与以上指标密切相关。【结论】通过主成分分析模式及相关性分析对干姜及不同炮制程度的姜炭的质量进行综合评价,评价指标全面合理,且具有客观性。
【Objective】 Principal component analysis and correlation analysis were used to study the quality control standards of Ginger and its different processing levels. 【Method】 The contents of tannin, adsorption capacity and p H value of ginger and light carbon, carbon and carbon, as well as gingerone, 6-gingerol, 8-gingerol, 6-shogaol and 10-gingerol And other major chemical constituents were investigated. According to the results obtained from the integrated score of principal components and correlation analysis, the quality control standards of ginger and ginger with different concoction degrees were studied. 【Result】 The contents of tannin, sorption, p H and main chemical constituents of ginger and ginger with different concoction degrees were different and regular. Two principal components were extracted from the above indexes and two principal components The cumulative variance contribution rate reached 93.15%. Correlation analysis showed that: tannin content, adsorption, p H value and the main chemical composition between the significant correlation, indicating that the degree of processing and the above indicators are closely related. 【Conclusion】 The quality of Ginger and different degree of ginger charcoal were evaluated comprehensively by principal component analysis model and correlation analysis. The evaluation indexes were comprehensive and reasonable and objectivity.