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山茱萸果实成熟期主要成分的动态变化 被引量:5

Dynamic Quantitative Variety of Main Constituent in Fruit of Cornus Officinalis during the Process of Fruit Maturation
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摘要 目的:研究山茱萸中齐墩果酸、熊果酸和马钱素的含量以及药材干果得率在成熟过程中的变化规律。方法:于成熟期不同阶段采收山茱萸,利用微管液相色谱法及高效液相色谱法测定熊果酸、齐墩果酸与马钱素的含量,称量干果重量。结果:山茱萸果实成熟过程中干果得率逐渐提高,熊果酸、齐墩果酸含量逐渐降低后至稳定状态,而马钱素含量则逐渐升高。结论:由上述因素综合考虑,传统的采收时间是合理的。 Objective:To study the quantitative fluctuating of main constituent in fruit of Comus oficinalis; including acid ,loganin during the process of fruit maturation, and the amount of dried fruit was inspected as well. Methods :The fruits of Comus officinalis in deferent period were gathered, then the contents of ursolic acid,oleanolic acid and loganin were determined by microbore- LC and RP- HPLC ,the dried fruit was weighed. Results :It comes out a fluctuating ragular during the process of fruit maturation:the percent of ursolic acid and oleanolic acid in fnuit of Comus officinalis became less and less with loganin and dried fi-uit raising gradually. Conclusion:On the whole,traditional Collecting time is reasonable.
出处 《中华中医药学刊》 CAS 2009年第7期1418-1420,共3页 Chinese Archives of Traditional Chinese Medicine
基金 浙江省中医管理局资助项目(2003C066)
关键词 山茱萸 熊果酸 齐墩果酸 马钱素 含量测定 comus officinalis ursolic acid oleanolic acid loganin contents determination
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