OBJECTIVE To detect the changes of five active ingredients'content and fingerprint before and after stir-frying,and to investigate the effect of the stir-frying process on the chemical composition of medicinal materials of sour jujube kernels.METHODS HPLC-DAD was used to determine the contents of five components(including spinosin,6('")-feruloylspinosin,jujube saponin A,jujube kernel saponin B and betulinic acid)in sour jujube kemel,and fingerprint detection was carried out to analyze and compare the effects of before and after frying and different frying conditions on the chemical composition of jujube kemel.RESULTS By comparison,stir-frying could increase the content of five active ingredients in jujube kernels,and the fingerprint also changed significantly.CONCLUSION The stir-frying process increased the content of sedative active ingredients in jujube kemels,increased the content of active ingredients specified in the pharmacopoeia,and confirmed that the"effective ripening increase"is indeed justified,while the obvious reduction of other unknown ingredients need further in-depth study to determine whether there is a phenomenon of"raw and processed medicinals have different action".
关键词
炒制/酸枣仁/指纹图谱/含量测定/生熟异治/生效熟增
Key words
stir-frying/sour jujube kernels/fingerprinting/content determination/raw and cooked xenotherapy/effective ripening
维普
万方数据