脂肪油和总二萜含量与柏子仁质量的相关性分析

Relationship Between Contents of Fatty Oil, Total Diterpenoids and Quality of Platycladi Semen

目的：建立柏子仁中二萜类成分的含量测定方法,探讨柏子仁含油量和总二萜含量的关系,考察不同炮制法对柏子仁中脂肪油和二萜类化合物含量的影响。方法：采用香草醛-高氯酸比色法测定柏子仁中二萜类成分的含量,利用石油醚测定脂肪油含量,采用蒸、炒、制霜等方法炮制柏子仁。结果：总二萜在0.011 7~0.058 3 g·L-1呈良好线性关系,回收率RSD0.7%。脂肪油含量和总二萜含量具有显著的相关性,相关度达87%。柏子仁生品经蒸制、炒制后脂肪油和总二萜含量明显增加,制霜后二者含量明显下降。结论：柏子仁中脂肪油和二萜类成分的含量有较强的正相关性。蒸或炒制后有利于柏子仁中油脂性成分提出;制霜后脂肪油和二萜类成分含量减少,减小了滑肠的弊端。

Objective： To establish a method for determining total diterpenoids in Platycladi Semen, investigate relationship of contents of fatty oil and total diterpenoids in Platycladi Semen, analyze influence of processing methods on quality of Platycladi Semen. Method： Vanillin-perchloric acid colorimetry was employed to determine the content of total diterpenoids, the content of fatty oil was determined by petroleum benzin. Platycladi Semen was processed by steaming, frying and frosting. Result： Total diterpenoids showed a good linear relationship in 0. 011 7-0. 058 3 g ·L^-1, RSD of recovery rate was 0.7%. Relationship between fatty oil and total diterpenoids was 87%. With steaming and frying method, contents of fatty oil and total diterpenoids significantly increased, but they decreased obviously by frosting method. Conclusion： Relationship between fatty oil and total diterpenoids in Platycladi Semen is a strong correlation. The content of grease composition increases with steaming and frying method, but they decrease by frosting method, and this method can reduce the side effect of Platycladi Semen.