乌梅肉剥制前炮制方法对化学成分的影响

Ebony meat before stripping system processing methods to the influence of the chemical composition

目的:初步考察不同炮制方法制得的乌梅肉化学成分的含量,为乌梅肉炮制工艺的优选及质量标准的制定提供科学依据。方法:采用《中国药典》有关鞣质含量测定的方法及高效液相色谱法测定拘橼酸的含量,对乌梅肉原品、水润品、蒸制品中有机酸、枸橼酸和鞣质的含量变化进行考察。结果:乌梅肉原品中有机酸、枸橼酸和鞣质的含量最高。结论:乌梅肉剥制前炮制方法对化学成分有较大影响。

Objective： A preliminary study by the party of different legal ebony meat the amount of a chemical for ebony meat processing technology,the optimization of quality standards and provide the scientific basis.Methods： the China pharmacopoeia relevant content determination methods and their high performance liquid chromatography（HPLC） method to determine the content of acid,Yuan binding to the original products,meat ebony water embellish product,steamed products in organic acid,folic acid and their content change for an investigation.Results： the original product ebony meat organic acid,folic acid and the highest content of tannins.Conclusion： ebony meat before stripping system processing methods to chemical have larger effects.