Comparative analysis of qualities of steamed tablets from dried and fresh Citrus medica L.var.sarcodacty-lis Swingle
OBJECTIVE To compare the quality differences between steamed tablets produced from dried and fresh Citrus medica L.var.sarcodactylis Swingle and examine the chemical constituents related to"dryness"of raw product.METHODS Total flavonoid content was determined by ultraviolet(UV)method while the levels of naringin,hesperidin,scopoletin,diosmin,5,7-dimethoxycoumarin and bergapten were quantified with high performance liquid chromatography(HPLC).Volatile compo-nents were analyzed by gas chromatography-mass spectrometry(GC-MS)and quality differences among various steamed tablets were compared.RESULTS Fresh steamed tablets showed slightly higher levels of total flavonoid content and major components as compared with dried steamed tablets.Specifically,total flavonoids,hesperidin,artemisinin lactone and 5,7-dimethoxycouma-rin in fresh steamed tablets and dried steamed tablets were 2.321,0.061,6.902,1.113 mg·g-1 and 2.297,0.054,6.452,1.069 mg·g-1,respectively.As compared with raw tablets,steaming resulted in an elevation of artemisinin lactone content but a decline of 5,7-dimethoxycoumarin level,with no significant change in other components.Ten components in dried steamed tab-lets and seven in fresh steamed tablets showed lower relative content as compared with raw tablets.Notably,four components of 4,7,7-trimethylbicyclo[4.1.0]hept-2-ene,linalool,(-)-4-terpineol and a-terpineol decreased in both steaming methods.CONCLUSION A higher content of key components in fresh steamed tablets suggests that steaming fresh slices may reduce the need for additional processing steps.The comparison of steamed and raw products indicated that volatile components decrease after steaming.And these volatile constituents may be responsible for"dryness"associated with Citrus medica L.var.sarcodacty-lis Swingle.
NETL
NSTL
万方数据
