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目的:研究酒菟丝子不同工艺炮制过程中主要活性成分的动态变化。方法:取菟丝子及不同烘制温度、烘制时间、黄酒用量制得的酒菟丝子饮片,采用HPLC在360 nm波长处,流动相为甲醇-0.1%磷酸水梯度洗脱条件下,测定绿原酸、金丝桃苷、槲皮素、山柰素的含量。结果:酒菟丝子主要成分的含量随炮制程度的升高槲皮素与山柰素含量上升,而绿原酸和金丝桃苷的含量有所降低。结论:不同炮制工艺对酒菟丝子中主要活性成分含量影响较大,为进一步研究酒菟丝子的炮制机制和质量控制提供了依据。
Objective: To study the dynamic changes of main active ingredients in the process of dressing different kinds of wine dodder. Methods: The dodder seeds prepared from dodder and different baking temperature, drying time and the amount of yellow rice wine were determined by HPLC under the conditions of a wavelength of 360 nm and a mobile phase of methanol-0.1% phosphoric acid water. , Hyperin, quercetin, kaempferol content. Results: The contents of main components of dodder were increased with the increase of the degree of processing, the contents of quercetin and kaempferol increased while the content of chlorogenic acid and hyperoside decreased. Conclusion: The effects of different processing techniques on the content of major active ingredients in the wine dodder are significant, which provide the basis for further research on the processing mechanism and quality control of the wine dodder.