摘要
目的比较不同产地苍耳子及其炒制品中总酚酸的含量差异。方法:采用紫外分光光度法测定不同产地苍耳子炒制前后总酚酸的含量。结果:生苍耳子总酚酸含量:湖北武汉1.40%、江西南昌1.23%、湖北随州2.26%;炒苍耳子总酚酸含量:湖北武汉1.14%、江西南昌1.03%、湖北随州1.81%。结论:炒苍耳子中总酚酸的含量较生苍耳子中总酚酸的含量低。
Objective Objective In order to compare the contents of total phenolic between raw Xanthium and fried Xanthium in difference areas. Methods The contents of total phenolic between raw Xanthium and fried Xanthium in different areas were determinated by UV spectrophotometry. Results The contents of total phenolic in raw Xanthium： 1.40% in Hubei Wuhan, 1.23% in Jingxi Nanchang and 2.26% in Hubei Suizhou; the contents of total phenolic in fried Xanthium： 1. 14% in Hubei Wuhan, 1.03% in Jingxi Nanchang and 1.81% in Hubei Suizhou. Conclusion The contents of total phenolic in fried Xanthium are lower than ones in raw Xanthium.
出处
《湖北中医药大学学报》
2013年第5期36-38,共3页
Journal of Hubei University of Chinese Medicine
基金
湖北省教育厅重点项目(D20101805)
关键词
生苍耳子
炒苍耳子
总酚酸
含量测定
Raw Xanthium
fried Xanthium
total phenolic
determination of content
