Quality Assessment of Different Species and Differently Prepared Slices of Zedoray Rhizome by High-Performance Liquid Chromatography and Colorimeter with the Aid of Chemometrics

Table 5

The Pearson correlation analysis of the colour parameters and the chemical ingredients.

Chemical ingredients	Different species			Differently prepared slices
	L	a	b	L	a	b
Curcumol	0.480	0.389	−0.376	0.185	−0.420	0.383
Germacrone	−0.551	0.427	−0.455	−0.082	0.373	−0.300
Furanodiene	−0.359	0.242	−0.285	−0.025	−0.393	0.294
β-Elemene	−0.298	0.183	−0.213	−0.004	−0.354	0.379
Curcumenol	−0.258	0.171	−0.196	−0.173	−0.125	−0.022
Curzerene	0.646	−0.600	0.605	−0.171	−0.115	−0.245
Curdione	−0.389	0.296	−0.327	−0.155	0.448	−0.323
Isourecumenol	−0.408	0.432	−0.412	−0.108	0.084	−0.069
Furanodienon	0.609	−0.522	0.454	0.040	−0.270	0.042
Bisdemethoxycurcumin	0.272	−0.091	0.167	−0.254	0.402	−0.151
Demethoxycurcumin	0.540	−0.429	0.465	−0.091	0.520	−0.346
Curcumin	0.669	−0.617	0.625	0.315	−0.211	0.053

Notes: refers to the value less than 0.05.