不同炮制因素对温郁金中姜黄素和吉马酮含量的影响

Effect of Different Processing Factors on Content of Curcumin and Germacrone in Curcuma wenyujin

目的:考察不同炮制因素对温郁金中姜黄素和吉马酮含量的影响。方法:采用HPLC法测定温郁金及不同炮制品中姜黄素和吉马酮的含量。姜黄素的色谱条件Lichrospher ODS C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-水(5%冰醋酸)(45∶55),流速1.0 mL.min-1,检测波长262 nm,柱温室温。吉马酮的色谱条件Lichrospher ODS C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-水(75∶25),流速1.0 mL.min-1,检测波长210 nm,柱温为室温。结果:不同炮制因素对温郁金饮片中姜黄素和吉马酮含量影响不一,其中姜黄素含量为生拌醋品>生品>清炒拌醋品=醋炙品>清炒品;吉马酮含量为生拌醋品>生品=清炒拌醋品>清炒品>醋炙品。结论:加醋可促使姜黄素和吉马酮溶出,加热可使其降低。

Objective： To investigate the effect of different processing factors on content of curcumin and germacrone in Curcuma wenyujin. Method： The content of curcumin and germacrone in C. wenyujin and different processed products were determined by HPLC. The chromatographic conditions of curcumin： the column was Lichrospher ODS C18（4.6 mm×250 mm,5 μm）; the mobile phase was acetonitrile and water（5% glacial acetic acid） （45： 55）; the flow rate was 1.0 mL·min^-1 the detection wavelength was 262 nm. The column temperature was room temperature. The chromatographic conditions of germacrone： the mobile phase was acetonitrile and water （75： 25）; the detection wavelength was 210 nm; the column, flow rate and column temperature were the same to the chromatographic conditions of curcumin. Result： Different processing methods had different influence on the content of curcumin and germacrone in C. wenyujin,the content of curcumin in descending order was C. wenyujin mixed with vinegar〉C. wenyujin〉C.wenyujin mixed with vinegar after baking=C. wenyujin stir-baked with vinegar〉C. wenyujin stir-baked; the content of curcumin in descending order was C. wenyujin mixed with vinegar〉C. wenyujin=C. wenyujin mixed with vinegar after baking〉C. wenyujin stir-baked〉C. wenyujin stir-baked with vinegar. Conclusions： Adding vinegar can promote curcumin and germacrone dissolve out,but heating can reduce their content.