“焦三仙”炮制过程中5-羟甲基糠醛的含量变化研究

Study on the content changes of 5-hydroxymethyl furfural in the processing of "Jiao Sanxian"

目的探讨"焦三仙"炮制过程中5-羟甲基糠醛(5-HMF)的变化规律。方法分别于不同炮制时间炒制"焦三仙"样品,采用高效液相色谱法(HPLC)检测各样品中5-HMF含量。Agilent C18,色谱柱(250 mm×4.6 mm,5μm),乙腈-水(8∶92)为流动相,检测波长为283 nm。结果 5-HMF在0.2~64.0μg/m L范围内线性关系良好(r=0.9997),平均回收率为99.74%,RSD值为1.37%。其中山楂、麦芽分别炒制8 min和6 min后5-HMF含量急剧升高,六神曲5-HMF含量则无明显变化。结论 "焦三仙"在炮制过程中发生了美拉德反应,产生了共性成分5-HMF;山楂和麦芽5-HMF含量随炮制时间延长而增加,六神曲变化不明显。

Objective To investigate the change rule of 5-hydroxymethyl furfural （5-HMF） in the processing of ＂Jiao Sanxian＂. Methods The samples of ＂Jiao Sanxian＂ were fired with different processing time and the contents of 5-HMF in each sample were detected by high performance liquid chromatography （HPLC）. The I-IPLC analysis was performed on an Agilent C18, column （250 minx4.6 mm, 5 μm） and the mobile phase consisted acetonitrile-water （8：92）, the detection wavelength was set at 283 nm. Results The linear range of 5-HMF was in the range of 0.2--64.0 Ixg/mL （r = 0.9997）, average recovery was 99.74%, and RSD was 1.37%. The contents of 5-HMF were increased remarkably at the 8 min and 6 min for Fructus Crataegi and Fructus Hordei Germinatus, respectively, while it showed a steady pattern for medicated leaven. Conclusion ＂Jiao Sanxian＂ has a Maillard reaction in the processing, which produces common element 5-HMF. The contents of 5-HMF in Fructus Crataegi and Fructus Hordei Germinatus are increased obviously with the extension of processing time, while it is not obvious for medicated leaven.