酒萸肉提取物中莫诺苷、马钱苷含量变化的影响因素研究

Influencing factor in the contents of morroniside and loganin in the extract of wine-processed Corni Fructus

目的研究酒萸肉提取物中影响莫诺苷、马钱苷变化的因素。方法以莫诺苷、马钱苷为指标,考察溶液pH、加热温度、加热时间、溶液中甲醇量对酒萸肉提取物中莫诺苷、马钱苷变化的影响。结果溶液pH为1～4、加热温度大于80℃的条件下,加热时间越长莫诺苷增加越多,莫诺苷最多增加45%,溶液中甲醇质量分数小于20%时,莫诺苷的量随甲醇的减少而增多,马钱苷在上述条件下无明显变化。结论酒萸肉中含有可转化成莫诺苷的物质,溶液pH、加热温度、加热时间为促进此转化的主要影响因素,经过一定的条件转化后可使莫诺苷增加。

AIM To study the influencing factor in the contents of morroniside and loganin in the extract of wine-processed Corni Fructus.METHODS The effect of pH,heating temperature,heating time and methanol concentration on the extraction was studied,calculated as morroniside and loganin.RESULTS Morroniside content would increase with the increase in heating time under the condition of pH of 1—4 and the heating temperature above 80 ℃.When methanol concentration was less than 20%,morroniside content was in inversely proportion to methanol concentration while there was no significant change of loganin content.CONCLUSION Some substances in wine-processed Corni Fructus could be transformed into morroniside.The proper pH,heating temperature and heating time could affect the content of morroniside.