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目的:考察醋五味子炮制过程中蒸制及烘制时间对6种木脂素类成分含量的影响,完善醋五味子的炮制工艺参数。方法:采用HPLC测定五味子醇甲、五味子醇乙、五味子酯甲、五味子甲素、五味子乙素和五味子丙素含量,流动相乙腈(A)-水(B)梯度洗脱(0~17 min,50%A;17~25 min,50%~55%A;25~30 min,55%~75%A;30~55 min,75%A;55~65 min,75%~50%A),检测波长254 nm。通过单因素试验考察蒸制和烘干时间对醋五味子中木脂素类成分含量的影响。结果:蒸制及烘制时间对醋五味子中6种木脂素类成分的含量具有一定影响,最佳炮制工艺为加20%米醋闷润1.5 h,蒸制3 h,于50℃烘制11 h;6种木脂素类成分的质量分数分别为0.524%,0.151%,0.085%,0.125%,0.185%,0.046%。结论:五味子醋制后6种木脂素类成分含量发生了一定变化,除五味子酯甲含量略有上升外,其他5种成分含量均略有下降,但无显著性差异。五味子蒸制后不宜久烘。
Objective: To investigate the effects of steaming and drying time on the content of six kinds of lignans in the processing of vinegar, and to improve the processing parameters of the vinegar. Methods: The content of schisandrin A, Schisandra B, Schisandra A, Schisandrin B and Schisandra C in Fructus Schisandrae chinensis was determined by HPLC. The mobile phase was eluted with acetonitrile-water (B) gradient (0-17 min, 50% A; 17-25 min, 50% -55% A; 25-30 min, 55% -75% A; 30-55 min, 75% A; 55-65 min, 75% -50% Detection wavelength 254 nm. The effects of steaming and drying time on the content of lignans in vinegar Schisandra chinensis were investigated by single factor test. Results: The effects of steaming and drying time on the contents of six kinds of lignans in vinegar were studied. The optimum processing conditions were: adding 20% vinegar and stuffing for 1.5 h, steaming for 3 h and baking at 50 ℃ for 11 h h. The mass fraction of six kinds of lignans was 0.524%, 0.151%, 0.085%, 0.125%, 0.185% and 0.046%, respectively. Conclusion: The content of six kinds of lignans in the vinegar system changed a little. The contents of the other five components decreased slightly except for the content of schisandrin A, but there was no significant difference. Schisandra steaming should not be long after baking.