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目的:测定不同生长期女贞子酒炖前后5-羟甲基糠醛的含量。方法:采收8～12月产女贞子,依据《中华人民共和国药典》(2010年版)中的方法进行炮制。采用Inertsil ODS-3 C18色谱柱(4.6 mm×250 mm,5μm),色谱条件为流动相乙腈-水(10:90),检测波长285 nm,流速为1 mL.min-1,柱温为室温。结果:生女贞子中5-羟甲基糠醛的含量在幼果中(8月)最高,而酒炖后5-羟甲基糠醛的含量增加12.50～45.95倍。结论:为更有效利用女贞子中的5-羟甲基糠醛,可根据实际需要适时采收并加以炮制。
OBJECTIVE: To determine the content of 5-hydroxymethylfurfural before and after the fructus Lancement in different growth stages. Methods: Collecting Fructus Ligustri Lucidi from August to December, processed according to the method of Pharmacopoeia of the People’s Republic of China (2010 Edition). The chromatographic conditions were acetonitrile-water (10:90), detection wavelength 285 nm, flow rate 1 mL · min-1 on an Inertsil ODS-3 C18 column (4.6 mm × 250 mm, 5 μm) . Results: The content of 5-hydroxymethyl furfural in Fructus Ligustri Lucidi was the highest in young fruits (August), while the content of 5-hydroxymethylfurfural in wine rose 12.50-45.95 times. Conclusion: In order to make more effective use of 5-hydroxymethylfurfural in Ligustrum lucidum, it can be timely harvested and processed according to the actual needs.