基于ICP-MS及多元统计分析相结合的地黄酵素发酵前后无机元素特征

摘 要：目的：探讨地黄酵素制备前后无机元素的变化，分析发酵对地黄中无机元素的影响，为地黄酵素的制备开发提供数据支撑和理论依据。方法：本研究以四批不同来源的地黄为原料，利用乳酸菌和酵母菌发酵制备地黄酵素，采用微波消解-电感耦合等离子质谱法（ICP-MS）结合主成分分析、差异性分析和pearson相关性分析等多元统计学方法对地黄酵素发酵前后样品中24种无机元素含量变化特征进行研究。结果：发现发酵对地黄原料中无机元素的种类没有影响，但对无机元素的含量影响较大，发酵前后24种无机元素元素的分类特征明显不同，其中发酵前后Na、P、Mn、Se、Sr和Cd五种元素的含量差异在统计学上达显著水平，而且地黄酵素发酵过程中各无机元素之间的代谢相互影响，其中Ca元素和Ti元素之间存在极显著的正相关关系，pearson相关系数高达0.97；P元素和Mn元素，Ba元素和Pb元素存在显著的负相关关系，pearson相关系数在-0.80以下。结论：该研究建立了电感耦合等离子体质谱法测定中草药保健食品地黄酵素的测定方法，并对地黄发酵制备地黄酵素前后的无机元素特征进行分析，可为地黄酵素在功能性食品添加剂方面的研究和地黄酵素的制备开发提供数据支撑，该测定结果稳定可靠，能满足地黄酵素中24种无机元素含量的分析检测要求，也可为其他中草药功能性保健食品中无机元素的检测提供方法参考。

Characteristics of Inorganic elements before and after Rehmannia fermentation based on ICP-MS and Multivariate statistical analysis

Abstract: Objective: To explore the changes of inorganic elements before and after the preparation of Rehmannia glutinosa, analyze the effect of fermentation on inorganic elements in Rehmannia glutinosa, and provide data support and theoretical basis for the preparation and development of Rehmannia glutinosa. Method: In this study, four batches of Rehmannia glutinosa from different sources were used as raw materials, and lactic acid bacteria and yeast were used to ferment Rehmannia glutinosa. Microwave digestion-inductively coupled plasma mass spectrometry (ICP-MS) was used to combine principal component analysis, difference analysis and pearson correlation. Analysis and other multivariate statistical methods were used to study the content change characteristics of 24 kinds of inorganic elements in samples before and after fermentation of Rehmannia glutinosa. Results: It was found that fermentation had no effect on the types of inorganic elements in the raw materials of Rehmannia glutinosa, but had a greater impact on the content of inorganic elements. The classification characteristics of the 24 inorganic elements before and after fermentation were significantly different, among which Na, P, Mn, Se, Sr The content difference of the five elements of Cd and Cd reached a statistically significant level, and the metabolic interaction between the various inorganic elements in the fermentation process of Rehmannia glutinosa, among which there was a very significant positive correlation between Ca and Ti elements, pearson correlation The coefficient is as high as 0.97; there is a significant negative correlation between P element and Mn element, Ba element and Pb element, and the pearson correlation coefficient is below -0.80. Conclusion: This study established a method for the determination of Rehmannia enzyme in Chinese herbal health food by inductively coupled plasma mass spectrometry, and analyzed the characteristics of inorganic elements before and after the fermentation of Rehmannia glutinosa. The preparation and development of rehmannia enzyme provides data support. The determination result is stable and reliable, which can meet the analysis and detection requirements of 24 inorganic elements in rehmannia enzyme, and can also provide a method reference for the detection of inorganic elements in other Chinese herbal medicine functional health foods