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目的研究炒制对苍耳子中6种主要成分含量的影响。方法采用Eclipse XDB-C18色谱柱(250 mm×4.6 mm,5μm),以甲醇-0.1%磷酸进行梯度洗脱,流速1 m L·min-1,柱温35℃,检测波长254 nm。结果苍耳子炒制后新绿原酸和隐绿原酸的含量明显升高;绿原酸、1,5-和4,5-二咖啡酰奎宁酸的含量明显下降。结论酚酸类成分不稳定,苍耳子应炒至黄褐色为宜。
Objective To study the effects of frying on the contents of six main components in Xanthium ssp Methods The mobile phase was eluted with a gradient of methanol-0.1% phosphoric acid using an Eclipse XDB-C18 column (250 mm × 4.6 mm, 5 μm) with a flow rate of 1 mL · min-1 and a column temperature of 35 ° C. Results The content of chlorogenic acid, chlorogenic acid and chlorogenic acid in Xanthium sibiricum was obviously increased. The content of chlorogenic acid, 1,5 - and 4,5 - dicaffeoylquinic acid decreased obviously. Conclusion phenolic acids composition is unstable, Xanthium should be fried to brown is appropriate.