摘要
目的 研究鲜余甘子干燥过程化学成分的变化规律.方法 采用HPLC法测定鲜余甘子干燥过程芦丁、没食子酸、柯里拉京和鞣花酸的含量,并进行比较分析.结果 温度≤70 ℃时,随着干燥时间延长,鲜余甘子中芦丁、柯里拉京和鞣花酸含量缓慢增加;温度≥80 ℃时,随着干燥时间延长,鲜余甘子中芦丁和鞣花酸含量快速增加.结论 在干燥过程中,鲜余甘子芦丁、没食子酸、柯里拉京和鞣花酸含量随干燥时间延长而呈现增加趋势,增加速率和幅度受温度影响,温度越高其增加速率和幅度越大.可为鲜余甘子的干燥工艺提供参考.
Abstract
OBJECTIVE In order to study the changing rules of chemical composition of fresh Phyllanthus emblica L during drying.METHODS The contents of rutin,gallic acid,corilagin and ellagic acid of fresh Phyllanthus emblica L.during drying were determined by HPLC,and made a comparative analysis.RESULTS When the temperature was less than or equal to 70 ℃,the contents of rutin,gallic acid,corilagin and ellagic acid of fresh Phyllanthus emblica L.increased slowly with the extended drying time.When the temperature was equal to or higher than 80 ℃,the contents of rutin,gallic acid,corilagin and ellagic acid increased quickly with the extended drying time.CONCLUSION During drying,the contents of rutin,gallic acid,corilagin and ellagic acid of fresh Phyllanthus emblica L show a trend of increase with the extended drying time.The speeds of the increase and amplitude are influenced by temperature.When the temperature is extended,the speeds of increase and amplitude are also extended,which can provide a reference for the fresh Phyllanthus emblica L.drying process.
基金项目
广东省中医药局科研项目(20211461)
广东省中医药局科研项目(20222295)
广东省中医药局科研项目(20231413)
建生鲜药创研基金(第三届)(2021)(JSYY-20210107-070)
清远市科技计划(2020DZX029)
维普
万方数据