中文摘要：

目的 研究饮片炮制火侯与颜色值的相关性。方法 以分光测色技术为基础，考察炮制时不同加热温度及时间对栀子、山楂颜色值的影响。结果 栀子中火与武火炒制的颜色值曲线表现出更好的规律，明度指数（L＊）值及色差（ΔE＊）的平稳期出现在7 min后，而色品指数（a＊、b＊）平稳期出现在4 min后。山楂文火炒制时的L＊、a＊、b＊值及ΔE＊平稳期均出现在5 min后；中火炒制时L＊值及ΔE＊平稳期出现在6 min后，a＊、b＊值的平稳期分别出现在5、8 min；武火炒制时L＊值及ΔE＊平稳期出现8 min后，a＊、b＊值的平稳期出现在5 min后。结论 仪器测定及肉眼观察的炮制程度变化存在一定的相关性，测色结果可为中药炮制最佳工艺参数的确定提供参考。

英文摘要：

Objective To study the relativity between the heating degree and color value of Chinese materia medica pieces. Methods The effects of heating temperature and time on the color value of Gardeniae Fructus and Crataegi Fructus were investigated by spectrophotometric technique. Results The color value curve of Gardeniae Fructus after processing under the mid- and high-heating showed the better rules that the stationary phase of L＊ and ΔE＊ appeared in 7 min and stationary phase of a＊ and b＊ appeared in 4 min. However, the color value curve of Crataegi Fructus showed the stationary phase of L＊, a＊, b＊, and ΔE＊ appeared in 5 min after low-heating process. After the mid-heating process, the stationary phase of L＊ and ΔE＊ appeared in 6 min, stationary phase of a＊ and b＊ values appeared in 5 and 8 min, respectively. After the high-heating process, the stationary phase of L＊ and ΔE＊ appeared in 8 min and the stationary phase of a＊ and b＊ value appeared in 5 min. Conclusion There is the correlation of processing degree between the measurement results and the perusal observation, and the result of color measurement could provide the reference for confirming optimum parameters of processing technique.