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目的研究炮制对北五味子5-羟甲基糠醛(5-HMF)含量的影响,考察5-HMF作为五味子炮制程度评价指标的可行性。方法利用HPLC研究炮制时间、温度、辅料用量对五味子中5-HMF含量的影响。结果随炮制时间的延长及炮制温度的升高,五味子中5-HMF含量明显增加。随炮制辅料用量的增加,5-HMF含量变化呈2种趋势。蜜制五味子随炮制辅料用量增加5-HMF含量逐渐升高,酒制和醋制五味子随炮制辅料用量的增加而含量逐渐降低,到40 g.(100 g)?1五味子的用量时,辅料量的增加对5-HMF产生量的影响变小。结论 5-HMF对各炮制因素具一定敏感性,可考虑作为炮制程度的一个评价指标引入到五味子质量控制体系中。
Objective To study the effect of processing on the content of 5-hydroxymethylfurfural (5-HMF) in Schisandra chinensis and investigate the feasibility of using 5-HMF as an index to evaluate the degree of Schisandra chinensis processing. Methods The effects of processing time, temperature and excipients on the content of 5-HMF in Schisandra chinensis were studied by HPLC. Results With the extension of processing time and processing temperature, the content of 5-HMF in Schisandra chinensis significantly increased. With the increase in the amount of processing accessories, 5-HMF content showed two kinds of trends. The content of 5-HMF in honey-treated Schisandrins increased with the increase of processing materials, and the content of alcohol and vinegar in Schisandra chinensis decreased with the increase of the amount of processed excipients. When the dosage was 40 g. (100 g) The effect of increase in 5-HMF production becomes smaller. Conclusion 5-HMF is sensitive to various processing factors and can be considered as an evaluation index of processing degree into Schisandra quality control system.