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采用高效液相色谱对栀子生品及用正交试验法炮制的九种炮制品进行了栀子甙的含量分析。结果表明,生品与炮制品检出组分一致,以160℃烘5min(A_2B_1C_2)炮制的样品栀子甙含量为最高。高温炮制使栀子甙含量降低。
High performance liquid chromatography (HPLC) was used to analyze the content of scorpion glycosides in raw products and nine processed products processed by orthogonal test. The results showed that the composition of the raw product and the processed product was the same, and the content of the wolfberry fruit produced by baking at 160°C for 5 minutes (A_2B_1C_2) was the highest. High-temperature processing reduces the content of wolfberry.