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| 炮制对山茱萸有效成分含量的影响研究 |
| Effect of Processing on Contents of Active Ingredients in Corni Fructus |
| 投稿时间：2019-10-08 录用日期：2019-10-28 |
| DOI： |
| 中文关键词: 山茱萸 炮制 5-HMF 莫诺苷 马钱苷 还原糖 |
| 英文关键词: Corni Fructus processing 5-HMF morroniside loganin reducing sugar |
| 基金项目:国家中医药管理局中药炮制技术传承基地项目（No. 国中医药规财发[2015]21）；河南省中医药科学研究专项课题（No. 2016ZY2056）；河南省中医药科学研究专项课题（No. 2017JDZX007）；河南省中医药科学研究专项课题（No. 2018JDZX040） |
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| 中文摘要: |
| 目的：探索炮制对山茱萸有效成分含量的影响。方法：按照《中国药典》2015年版酒蒸法制备酒萸肉。采用HPLC法同时测定山茱萸生品及炮制品中5-羟甲基糠醛(5-HMF)、莫诺苷、马钱苷的含量,以乙腈-0.3%磷酸水溶液为流动相,梯度洗脱,检测波长240 nm；采用DNS法测定还原糖的含量。结果：山茱萸经酒蒸后,新生成了5-HMF,酒萸肉中莫诺苷、马钱苷、还原糖的含量较生品分别减少了5.9%、3.9%和11.7%。结论：酒蒸工艺对山茱萸中有效成分的含量具有不同程度的影响。 |
| 英文摘要: |
| Objective: To establish the effect of processing on contents of active ingredients in Corni Fructus. Methods: Wine-processed Corni Fructus was prepared by wine steaming method according to the Chinese Pharmacopoeia 2015 edition. The contents of 5-HMF, morroniside and loganin in Corni Fructus and its processed product were determined by HPLC. The mobile phase was composed of acetonitrile-0.3% phosphoric acid and eluted in a gradient elution manner. The detection wavelength was set at 240 nm. The reducing sugar contents were determined by DNS Method. Results: 5-HMF was newly generated after Corni Fructus was processed with wine. The contents of morroniside, loganin and reducing sugar in wine-processed Corni Fructus decreased 5.9%、3.9% and 11.7% when compared with these in Corni Fructus. Conclusion: Wine-steaming processing technology has varying degrees of impact on the contents of active ingredients in Corni Fructus. |
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