白苏子和紫苏子生品及其炮制品中迷迭香酸的含量测定

Determination of Rosmarinic Acid in Seeds and Its Processed Products of Perilla frutescens var.typica and Perilla frutescens var.acuta

目的:测定白苏子和紫苏子生品及其不同炮制品中迷迭香酸的含量。方法:采用RP-HPLC测定迷迭香酸的含量,色谱柱:Welch C18(250 mm×4.6 mm,5μm)柱;流动相:甲醇-0.1%磷酸水溶液(39∶61);流速1.0 mL/min;检测波长330 nm;柱温28℃。结果:白苏子经炒制后迷迭香酸含量升高,单紫苏子和双紫苏子则相应降低;白苏子、单紫苏子和双紫苏子经蜜制、制霜后迷迭香酸含量均下降,蜜制品下降幅度更大。结论:苏子经加热处理后,迷迭香酸含量易下降。

Objective：To determine the content of rosmarinic acid in seeds and its processed products of Perilla frutescens var.typica（PFT）,Perilla frutescens var.acuta（PFA） and Perilla frutescens var.acuta form.discolor（PFAD）.Methods： The content of rosmarinic acid was determined by RP-HPLC with Welch C18（250 mm×4.6 mm,5 μm） column,using methanol-phosphonic acid solution（39∶61） as mobile phase at flow rate of 1.0 mL/min.UV detection wavelength was set at 330 nm and column temperature was set at 28 ℃.Results： The content of rosmarinic acid in roasted seeds of PFT is higher than in its seeds,but that of PFA and PFAD are lower;The content of rosmarinic acid in seeds of PFT,PFA and PFAD decline after the seeds are honey-pocessed and made into frostlike powder,and that of honey-processed one decline by a larger margin.Conclusion： The content of rosmarinic acid in seeds of PFT,PFA and PFAD are prone to decline by heat-processing.