析因设计法研究炮制对吴茱萸中3种主要成分的影响

Influence of Processing on Three Main Components of Euodiae Fructus Studied by Factorial Design Method

目的:探寻影响吴茱萸中主要成分的炮制因素。方法:以吴茱萸内酯、吴茱萸碱和吴茱萸次碱含量为指标,以加热和辅料为考察因素,选用2×2析因试验设计研究炮制对吴茱萸的影响,用SAS软件辅助数据分析。结果:加热样品比不加热制品中吴茱萸碱含量显著增高(P<0.05),吴茱萸次碱极显著增高(P<0.01),吴茱萸内酯含量增高,但无统计学差异;不加甘草汁制品吴茱萸内酯显著高于加甘草汁制品(P<0.05),甘草汁对吴茱萸碱和吴茱萸次碱含量的影响无统计学意义;加热和辅料处理的交互作用对吴茱萸内酯含量影响极显著(P<0.01),对吴茱萸碱和吴茱萸次碱影响不显著。结论:加热是影响吴茱萸主要成分含量的炮制因素,甘草汁的加入对所测定的3种成分含量影响不大。

Objective： To explore the factors played important roles in Euodiae Fructus processing.Method：2 × 2 factorial design was used in the processing with heating and adjuvant as independent variable.Evodin,evodiamine and rutaecarpine in Evodia were determined and analyzed by SAS.Result：Evodiamine and rutaecarpine in heating products were significantly higher than non-heating ones（P 0.05）;evodin increased,but had no significant difference.Evodin in products without licorice was significantly higher than products with licorice（P 0.05）;evodiamine and rutaecarpine showed no significant difference with or without of licorice.Heating and adjuvant had remarkable interaction to evodin（P 0.01）,but not significant to evodiamine and rutaecarpine.Conclusion： The heating was the main factor in Euodiae Fructus processing,while licorice juice had little effect on the content of the three components in Euodiae Fructus measured in this study.