两种初加工方法对木瓜药材的影响

Effects of Two Different Primary Processing on Fructus Chaenomelis

通过测定木瓜总灰分、酸不溶性灰分、水溶性浸出物、醇溶性浸出物、绿原酸的含量,比较皱皮木瓜两种初加工方法对其成分的影响。除绿原酸外其他实验均采用《中华人民共和国药典》规定的相应方法;绿原酸测定条件:色谱柱为Kromasil C18柱(4.6 mm×250 mm,5μm),流动相为乙腈-0.2%磷酸水溶液(体积比88∶12);检测波长327 nm;流速0.8 mL/min,柱温30°C。试验结果表明,总灰分、酸不溶性灰分、水溶性浸出物、醇溶性浸出物、绿原酸的含量差异不显著,不同初加工方法对木瓜药材的质量影响不大。

By assay of the total ash, acid insoluble ash, water extract, alcohol extract, and the content of chlorogenic acid, the effect of two different primary processing are compared on the components of Fructus chaenomelis. Except the determination of chlorogenic acid, others tests accorded with pharmacopoeia of PRC. Method to determine chlorogenic acid ：Kromasil C18 column （250 mm × 4.6 mm, 5μm）,flow phase acetonitrile and 0. 2% phosphorus （88 ： 12）,detect wavelength 327 nm,flow speed 0. 8 mL/min,temperature of the column 30℃. The results shows that there were no significant differences in the contents of total ash,acid insoluble ash, water extract, alcohol extract,and the chlorogenic acid, and little effect on the quality of Fructus chaenomelis as for different primary processing.