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目的:研究鲜葱白经酶解和杀酶2种不同方法处理后其含硫类化合物的差异。方法:设定3个实验组和1个对照组。以大蒜酶解条件为依据,将鲜葱白匀浆处理后,调整pH,控制环境温度,使3个实验组充分酶解;参照鲜蒜杀酶方法,将对照组进行杀酶处理。用气相色谱-质谱联用技术对4组葱白的含硫类化合物种类及含量进行分析,比较其差异。结果:3个实验组含硫类化合物的种类基本相同,主要含有噻吩类化合物。按面积归一化法分别算得其含硫类化合物占总物质的29.59%,27.09%,26.21%;对照组只检测到3种含硫化合物,占总含量的2.98%。结论:实验组与对照组含硫化合物的种类与含量出现明显差异,控制条件充分促进鲜葱白发生酶解,可以明显增加其含硫类化合物的含量。此项研究对中药制剂搏心通的开发具有重要的参考价值。
OBJECTIVE: To study the differences of the sulfur-containing compounds treated by two different methods of enzymatic hydrolysis and enzyme killing. Methods: Three experimental groups and one control group were set up. Based on the conditions of garlic enzymolysis, the fresh green onion was homogenized, then the pH was adjusted and the ambient temperature was controlled to fully hydrolyze the three experimental groups. Gas chromatography-mass spectrometry (GC-MS / MS) was used to analyze the species and contents of four sulfur-containing sulfur compounds. The differences were compared. Results: The three experimental groups contained almost the same types of sulfur compounds, mainly containing thiophene compounds. According to the area normalization method, the sulfur compounds accounted for 29.59%, 27.09% and 26.21% of the total substances, while the control group only detected 3 sulfur compounds, accounting for 2.98% of the total content. Conclusion: There are significant differences in the types and contents of sulfur compounds in the experimental group and the control group. The control conditions can promote the enzymatic hydrolysis of fresh white and can significantly increase the content of sulfur compounds. This study has important reference value for the development of traditional Chinese medicine.