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目的探讨炮制饮片色泽评价方法,定量分析饮片色泽与饮片内在质量之间的关系。方法以泽泻不同炮制工艺为研究对象,用照相机和Adobe Photoshop软件,获取各饮片色泽的基本信息,用HPLC法测定饮片的有效成分。用SPSS13.0统计软件和数据挖掘软件Clementine8.0对色泽信息和有效成分量的关系进行分析。结果饮片色泽信息获取方法和信息处理方法可定量评价炮制饮片的色泽、饮片色度差与有效成分之间存在显著相关。结论饮片色度差可以作为饮片质量评判标准的指标之一,并易于推广。
Objective To explore the method of evaluating the color of processed slices and to quantitatively analyze the relationship between the color of slices and the intrinsic quality of slices. Methods Taking different processing techniques of Alisma orientalis as the research object, the basic information of the color of each slice was obtained with camera and Adobe Photoshop software, and the effective components of the slices were determined by HPLC. Using SPSS13.0 statistical software and data mining software Clementine8.0 analysis of the relationship between color information and the amount of active ingredients. Results The method of color information acquisition and information processing could quantitatively evaluate the color of processed slices. There was a significant correlation between the color difference of slices and active ingredients. Conclusion Pieces of chromatic aberration can be used as one of the indicators of quality evaluation criteria, and easy to promote.