枸杞子酒炖炮制前后化学成分变化研究

Initial research of the processing mechanism of wine stewed Lycium barbarum L.

目的以功效成分含量和多酚类成分指纹图谱为指标对酒炖前后枸杞子的化学成分变化进行研究,探讨酒炖枸杞子炮制机制的物质基础,为其炮制工艺和质量标准化研究提供方法和理论基础。方法采用紫外分光光度法测定枸杞子酒炖前后多糖与类胡萝卜素的含量;HPLC-ELSD法测定甜菜碱含量;HPLC法建立枸杞子与酒炖枸杞子多酚类成分指纹图谱,通过指纹图谱相似度评价和高分辨质谱及对照品比对指认特征峰,对两者进行差异性特征分析。结果酒炖炮制后,新生成5-羟甲基糠醛等成分;枸杞子多糖及类胡萝卜素含量显著降低(P<0.01);甜菜碱含量升高(P<0.01);枸杞子与酒炖枸杞子多酚类成分指纹图谱存在较大差异,可以作为区分两者的质量指标;品种和产地对枸杞子多酚类成分指纹图谱的相似度存在影响(相似度>0.85),酒炖后可提高枸杞子指纹图谱的相似度(相似度>0.95)。结论酒炖对枸杞子中多种化学成分都有显著的影响,指纹图谱可以作为区分两者的质量指标,为酒炖枸杞子炮制工艺及其质量的标准化研究提供了理论依据。

Objective To determine the processing mechanism of wine stewed Lycium barbarum L., and to provide method and theoretical basis for the processing technology and quality standardization. Methods The chemical compositions of Lycium barbarum L. and wine stewed Lycium barbarum L. were studied by the functional components content and polyphenol fingerprint of as indexes. UV spectrophotometer was used to determine the polysaccharide and carotenoid content. HPLC-ELSD was used to determine the content of betaine. HPLC was used to set up polyphenol fingerprint of Lycium barbarum L. and wine stewed samples, and then the fingerprint similarity analysis, high resolution mass spectrometry and standard product were used for characteristics analysis and peak identification. Results After the wine stewing, 5-hydroxymethyl furfural was newly formed. The content of polysaccharide and carotenoid was decreased significantly （P 〈 0.01） and that of the betaine was increased significantly （P 〈 0.01）. The polyphenol fingerprints of Lycium barbarum L. and wine stewed simple were very different, which could be used as a quality index to distinguish them. Varieties and origins had a influence on the similarity of polyphenols fingerprints （similarity 〉 0.85）, which might identify the varieties and producing areas of Lycium barbarum L.. Wine stew reduced the effect of variety and origin and improved the similarity （similarity 〉 0.95）. Conclusion Wine stew has a great influence on the chemical compositions ofLycium barbarum L.. The fingerprints can be used as a quality index. This research provides a theoretical basis for the study of processing technology and quality standardization of wine stewed Lycium barbarum L. .