姜制对栀子中主要化学成分的影响

Content comparison of main chemical compositions in Gardenia jasminoids roasted with ginger juice

目的:比较分析栀子姜制前后主成分的含量变化趋势。方法:UPLC同时测定4个二萜色素类成分(C-1,C-2,C-3,C)含量,Agilent Poroshell120EC-C18柱,流动相甲醇-0.5%甲酸水不同梯度洗脱,检测波长440nm,流速0.4mL·min-1,柱温35℃;HPLC同时测定2个环烯醚萜苷类成分(G-1,G-2)含量,Agilent TC-C18(2)柱,流动相乙腈-0.5%甲酸溶液(18∶82),检测波长238nm,流速1.0mL·min-1,柱温35℃。结果:栀子经姜制后二萜色素类成分总量略有降低,环烯醚萜苷类成分总量略有升高。结论:栀子姜制前后主成分含量略有升高,但总体上差异不大。

Objective： To compare the contents of the main chemical compositions in Gardenia jasminoids before and after being roasted with ginger juice. Method： Four diterpenoid pigments constituents （C-l, C-2, C-3, crocetin） were determined simultaneously by UPLC on an Agilent Poroshell 120 EC-C1s column at 35 ℃ with the methanol-0.5% formic acid anhydrous in gradient elution as the mobile phrase. The detection wavelength was set at 440 nm and the flow rate was 0.4 mL · rain1. Two iridoids constituents （ G-I, G-2） were determined simultaneously by HPLC on an Agilent TC-C18（2） column at 35 ℃ with acetonitrile-0.5% formic acid anhydrous （18： 82） as the mobile phrase. The detection wavelength was set at 238 nm and the flow rate was 1.0 mL ·rain-1. Result： After being processed with ginger juice, the contents of the diterpenoid pigments constituents decreased slightly and the contents of the iridoids constituents increased slightly. Conclusion ： The contents of the main chemical compositions in G. jasminoids roasted with ginger juice increased slightly with some regularity, but there were no significant differences.