不同炮制方法对酸枣仁化学成分的影响研究
Study on theInfluence of Different Processing Methods on the Chemical Composition of Semen Ziziphi Spinosae
李金洋 1胡婷婷 1祁玉成 1李静 1孟祥松 1栗进才1
作者信息
- 1. 亳州学院中药学院,安徽 亳州 236800
- 折叠
摘要
目的 通过比较酸枣仁不同炮制方法对其化学成分的影响.方法 按照炒黄、炒焦、蜜炙、盐炙、蒸制、微波分别炮制 100 g.采取高效液相色谱法(HPLC)对酸枣仁皂苷类和黄酮类成分进行定量分析,酸枣仁皂苷A色谱柱:安捷伦ZORBAX SB-C18(4.6×250 mm,5 μm),流动相的比例为乙腈-水(10∶90),1 mL·min-1 的流速,检测波长:204 nm,柱温箱温度:30℃,蒸发光散射检测器(ELSD);漂移管温度:106℃;气体流速:3L·min-1;进样量:10 μL;斯皮诺素的色谱柱:月旭μLtimate LP-C18(4.6×250 mm,5 μm):流动相:乙腈-水(12∶88),流速 1 mL·min-1,成分的检测波长为335 nm,柱温箱温度为30℃,10 μL的进样量.结果 由综合评分F可得,7 种不同酸枣仁炮制品酸枣仁质量评分由高到低依次为:微波>生品>炒焦>蒸制>炒黄>蜜炙>盐炙.经综合分析,酸枣仁微波炮制品质量最高,盐炙最低.结论 通过比较发现酸枣仁蒸制品中酸枣仁皂苷A含量最高.斯皮诺素含量是酸枣仁炒黄炮制品最高,蜜炙炮制品次之.
Abstract
Objective To compare the influence of different processing methods on the chemical constituents of semen ziziphi spinosae.Methods 100 g drugs were processed for fried yellow,fried coke,honey,salt,steaming and microwave type.Quantitative analysis of saponins and flavonoids in jujube seeds were used high-performance liquid chromatography(HPLC).ziziphus jujuba saponin A chromatographic column:Agilent ZORBAX SB-C18(4.6 mm×250 mm,5 μ m),mobile phase ratio of acetonitrile water(10∶90),flow rate of 1 mL·min-1,detection wavelength:204 nm,column temperature:30℃,evaporative light scattering detector(ELSD);Drift tube temperature:106℃;Gas flow rate:3 L·min-1;Injection volume:10 μ L;The chromatographic column for Spiropine is Moon Xu μ L timate LP-C18(4.6 mm×250 mm,5 μ m),the mobile phase is acetonitrile water(12∶88),the flow rate is 1 mL·min-1,the detection wavelength of the components is 335 nm,the column temperature is 30℃,and the injection volume is 10 μ L.Results According to the comprehensive score F,the quality scores of the seven different processed sour jujube kernels were ranked from high to low as follows:microwave>raw product>stir fried>steamed>stir fried yellow>honey fried>salt fried.After comprehensive analysis,the microwave processed products of sour jujube kernels have the highest quality,while those processed with salt have the lowest quality.Conclusion Through comparison,it was found that the content of saponin A in sour jujube kernel steamed products is the highest.The content of spinosin is the highest in fried and roasted jujube kernels,followed by honey fried and roasted products.
关键词
炮制方法/酸枣仁/有效成分/酸枣仁皂苷A/斯皮诺素Key words
processing method/semen ziziphi spinosae/active ingredient/jujube saponin A/spinotin引用本文复制引用
出版年
2025
NETL
NSTL
万方数据