摘要
目的新采摘余甘子在低温储藏条件下其没食子酸、单宁酸、五没食子酰基葡萄糖（β-PGG）的含量变化.方法新采摘余甘子置于5℃恒温的棕色密封广口瓶中,每3天用反相高效液相色谱法（RP-HPLC）测定没食子酸、单宁酸、五没食子酰基葡萄糖含量的变化.结果5℃恒温条件下余甘子中没食子酸、单宁酸、五没食子酰基葡萄糖含量1～4d均下降,之后单宁酸、五没食子酰基葡萄糖呈缓慢波动上升趋势,而没食子酸在16d时开始急剧上升.结论比较5℃恒温条件下余甘子褐变过程中没食子酸、单宁酸、五没食子酰基葡萄糖含量的变化,没食子酸在余甘子褐变过程中变化更为敏感.5℃恒温条件下储藏余甘子果有利于预防褐变,可为余甘子中药养护及褐变控制提供一定的参考.
Objective To determine gallic acid,tannic acid and β- PGG content in fresh Phyllanthus emblica L. in 5℃ storage condition. Methods Fresh Phyllanthus emblica L. fruit was kept in 5 ℃ temperature which was placed in brown wide- mouth bottle. RP- HPLC method for the determination of gallic acid,tannic acid and β- PGG content in Phyllanthus emblica L. every three day. Results Determination of gallic acid,tannic acid,β- PGG was decreased in 5 ℃when it was at 1 ~ 4 days. Then tannic acid,β- PGG was slow fluctuation of upward trend and gallic acid began rising sharply in 16 days. Conclusion Compared of gallic acid,tannic acid and β- PGG content in Phyllanthus emblica L. in 5℃ storage condition,changes in Phyllanthus emblica browning of gallic acid was more sensitive. 5 ℃ storage condition was good for fresh Phyllanthus emblica L. and prevention of browning. It can provide some references for Chinese medicine conservation and browning control.
出处
《药学研究》
CAS
2016年第2期70-73,共4页
Journal of Pharmaceutical Research
基金
国家自然科学基金项目(No.81360652)
