炮制对栀子中色素类成分含量的影响

Effect of the Contents of Pigment Components in Gardenia jasminoides Ellis by Processing

目的:研究炮制对栀子中色素类成分含量的影响。方法:以西红花苷-Ⅰ、西红花苷-Ⅱ和西红花酸含量为指标,对3个产地的栀子、炒栀子与焦栀子中试饮片进行比较。结果:西红花苷-Ⅰ、西红花苷-Ⅱ的含量顺序为:栀子>炒栀子>焦栀子;西红花酸的含量顺序为:栀子<炒栀子<焦栀子。结论:加热炒制可使栀子中西红花苷-Ⅰ和西红花苷-Ⅱ含量显著降低,栀子经炒黄、炒焦后可产生西红花酸。

Objective： To study the effect of the contents of pigment components in Gardenia jasminoides Ellis by processing. Methods： The contents of crocin- Ⅰ , crocin- Ⅱ , and crocetin were taken as indexes, comparing the Gardenia jasminoides Ellis, the parched Gardenia jasminoides Ellis and the burnt Gardenia jasminoides Ellis of three producing areas. Results： The content order of crocin- Ⅰ and crocin- Ⅱ was following ： Gardenia jasminoides Ellis 〉 the parched Gardenia jasminoides Ellis 〉 the burnt Gardenia jasminoides Ellis ; the content order of crocetin was following： Gardenia jasminoides Ellis 〈 the parched Gardenia jasminoides Ellis 〈 the burnt Gardenia jasminoides Ellis. Conclusion ：The contents of crocin- Ⅰ and crocin- Ⅱ in Gardenia jasminoides Ellis were obviously reduced by heating, Crocetin could be produced by parching in Gardenia jasminoides Ellis.