不同炮制方法对广西莪术挥发油的影响

Study of ancient and modern processing methods on Guangxi Curcuma

目的考察不同炮制方法对广西莪术主要成分的影响。方法利用挥发油提取器提取,比较生品及各个醋炙品中挥发油含量;运用HPLC法测定不同炮制品中吉马酮的含量,色谱柱为C18柱(4.60mm×250 mm,5μm),流动相为乙腈-水(67∶33),检测波长210nm,流速为1.0 m L/min;柱温为35℃。结果挥发油的提取结果:麸炒=煨制>生品>醋煮>醋磨>醋炙>醋炒>酒炒>醋浸;吉马酮含量比较:生品>麦麸炒>醋炒>醋磨>醋煮>酒炒>煨炙>醋浸>醋炙。结论不同的炮制品,挥发油和吉马酮含量差异明显。

Objective To investigate the past and different processing methods on Guangxi Curcuma main component.Methods The use of China Pharmacopoeia 2015 volatile oil extraction method,to compare the volatile oil content and various vinegar fried products,by HPLC over several gun articles curcumin,column was C18（ 4. 60 mm × 250 mm,5μm）; mobile phase was acetonitrile-water（ 67∶ 33）; detection wavelength was 210nm; flow rate was 1. 0ml/min; column temperature was 35℃. Results The results of the extraction of volatile oil derived amounts of different processed products： bran simmer fried = Health Care Cuzhu vinegar mill vinegar Sunburn Cuchao Jiuchao Vinegar; Germacrone： Health products wheat bran fried Cuchao vinegar mill Cuzhu Jiuchao simmer Sunburn Vinegar Vinegar Sunburn. Conclusion Different processed products,essential oils and germacrone were significantly different.