摘要
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.
出处
《中成药》
CAS
CSCD
北大核心
2010年第7期1159-1162,共4页
Chinese Traditional Patent Medicine
基金
国家自然科学基金资助项目(30672665)
关键词
莱菔子
炮制工艺
硫代葡萄糖苷
HPLC
内标法
Semen raphani
processing technology
glucosinolates
HPLC
internal standard method