不同厂家食用醋蒸制南五味子化学成分差异分析
The chemical constituent difference analysis of Schisandra sphenanterathe steamed by vinegar of various manufacturers
邓翀 1高阿宁 2宋小妹 1张化为1
作者信息
- 1. 陕西中医学院药学院,陕西咸阳712046
- 2. 西安金磁纳米生物技术有限公司,陕西西安710077
- 折叠
摘要
目的 考察不同厂家食用醋炮制南五味子的主要化学成分提取率的变化.方法 选择12个不同厂家的醋为考察对象,以五味子甲素、五味子酯甲为评价指标,采用HPLC/UV法对不同厂家醋炮制南五味子中的五味子甲素、五味子酯甲含量进行分析,考察不同炮制品中五味子甲素、五味子酯甲含量差异.结果 五味子甲素、五味子酯甲含量分析结果,淘大醋香米醋,海天陈醋,水塔米醋为辅料炮制南五味子对五味子甲素、五味子酯甲含量影响明显.结论 通过不同厂家食用醋蒸制南五味子化学成分差异分析研究,为醋制南五味子工艺标准化和可控性提供参考.
Abstract
Aim To investigate different manufacturers' vinegar processing Schisandra sphenanthera in terms of chemical composition content difference. Methods Twelve different manufacturers of vinegar are chosen as the research object, Deoxyschizandrin, schisantherin A as the evaluation index, using HPLC/UV method to analyze Deoxyschizandrin and schisantherin A content in Schisandra sphenanthera, study the difference of Deoxyschizandrin and schisantherin A content caused by different vinegars. Results Deoxyschizandrin and schisantherin A content analysis shows that, Taoda vinegar, vinegar for Haitian, Shuita vinegar significantly effect Schisandra sphenanthera of Deoxyschizandrin and schisantherin A content. Conclusion The study, can provide reference for Schisandra sphenanthera processing technology in terms of standardization and controllability.
关键词
南五味子/炮制辅料/五味子甲素/五味子酯甲Key words
Schisandra sphenanthera/processing drugs adjuvant/Deoxyschizandrin/schisantherin A引用本文复制引用
基金项目
国家自然科学基金(30902002)
陕西省中医药管理局基金资助项目(JC65)
出版年
2012
NETL
NSTL
维普
万方数据