摘要
目的:研究黄精九蒸九晒过程中5-HMF含量的变化,为九蒸九晒黄精的质量标准提供依据,并且为今后黄精炮制减毒增效作用机制研究奠定基础。方法:采用超声提取法提取每一蒸黄精的5-HMF的含量,并采用HPLC测定黄精"九蒸九制"过程中5-HMF的含量。结果:未经炮制的黄精,以及一蒸一晒,二蒸二晒的黄精中未检测到5-HMF。黄精从三蒸三晒开始检测到5-HMF,并且随着对黄精蒸晒次数的增加,5-HMF含量会逐渐升高,从第六蒸开始降低。结论:5-HMF是一种糖的热降解产物,5-HMF的含量与黄精的蒸晒次数密切相关。
Objective:To study the changes of 5-HMF content in Huangjing after the processing "Jiu Zheng Jiu Shai"to provide the basis for the quality standard of Huangjing,and lay the foundation for the research on the efficacy enhancing and toxicity reducing of the Huangjing processing.Method:5-HMF was extracted by ultrasonic extraction method after being steamed every time,and the content of 5-HMF was detected by HPLC during processing.Result:5-HMF can not be detected in Huangjing unprocessed and in Huangjing being steamed and dried in sun for one or two times.5-HMF was detected in Huangjing being steamed and dried in sun for three times.The content of 5-HMF was increased with the increase times of Huangjing processing,and the 5-HMF content decreased in Huangjing from being processed for six times.Conclusion:5-HMF is a kind of thermal degradation product of sugar,and the content of 5-HMF is closely related to the processing times of Huangjing.
作者
韩笑
匡宇
赵永艳
党凯茹
彭腾
邹和平
HAN Xiao;KUANG Yu;ZHAO Yong-yan;DANG Kai-ru;PENG Teng;ZOU He-ping(School of Pharmacy,Chengdu University of Traditional Chinese Medicine/Key Laboratory of Standardization for Chinese Herbal Medicine,Ministry of Education/National Key Laboratory Breeding Base of Systematic Research,Development and Utilization of Chinese Medicine Resources,Chengdu 611137,Sichuan;Chongqing Taiji Group,Chongqing 401120)
出处
《中药与临床》
2018年第3期4-5,13,共3页
Pharmacy and Clinics of Chinese Materia Medica
基金
四川省科技计划重点项目(18ZD3415)
国家科技支撑计划(2015BAC05B02)
成都中医药大学校级基金(CGZH1706)
四川省科技厅创新团队(2016TD0006)
