以硫代葡萄糖苷相对含量优选莱菔子炮制工艺研究

Processing of Semen raphani based on glucosinolate content

目的:采用均匀设计优化莱菔子的炮制工艺。方法:为了比较莱菔子清炒前后质量变化,选择烯丙基硫苷作为内标,计算用HPLC法测定供试品中硫苷的相对含量,优选炒制工艺参数。结果:随着炒制时间延长,莱菔子中硫苷含量会逐渐降低。在炒制温度200～250℃,炒制时间1～1.5min时,硫苷含量达到最大,是生品含量的4.2倍。结论:实验证明优选出的炒莱菔子工艺,有利于硫苷类成分的保存。

AIM：To optimize the processing parameters of Semen raphani by uniform design. METHODS：In order to compare the change of Semen raphani in quality before and after simple stir-frying,allyl glucosinolate was selected as the internal standard. The relative content of glucosinolate was determined by HPLC and the processing parameters were optimized. RESULTS：The glucosinolate content gradually decreased as the processing time increased,maxima in HPLC peak area appeared at 200-250 ℃ and in the range of 1-1. 5 min and the content of glucosinolate in the processed Semen rahani was 4. 2 times as great as that in the non-stir-frying. CONCLUSION：It shows that the optimized processing of Semen raphami is beneficial for the conservation of glucosinolates.