期刊文献+

不同炮制方法对槐花有效成分百分含量的影响 被引量:8

Influence of different processing methods on component content of sophora japonica
下载PDF
导出
摘要 为了解不同炮制方法对槐花有效成分百分含量的影响,利用紫外分光光度法对不同炮制方法炮制后的槐花中芦丁、槲皮素进行测定,比色法对鞣质的测定,从而比较不同炮制方法对槐花有效成分百分含量的影响.芦丁百分含量由高到低的排列顺序为:炒槐花>醋炙槐花>生品槐花>槐花炭,醋炙槐花和炒花槐差别不明显;槲皮素百分含量由高到低的排列顺序为:槐花炭>炒槐花>醋炙槐花>生品槐花;鞣质百分含量由高到低的排列顺序为:炒槐花>醋炙槐花>生品槐花>槐花炭.结果表明,不同炮制方法的槐花中有效成分有一定差异.芦丁随着炮制温度的升高百分含量增加,但在一定温度后呈递减趋势;槲皮素会随时间增加逐渐增加;鞣质随炮制温度增加而增加,当到达一定加热温度后随时间增加变小. To understand the effect of different processing methods on the content of active ingredients in Sophora japonica L.,this paper determined the content of rutin and quercetin in Sophora japonica under different processing methods by UV spectrophotometry. So as to compare the effect of different processing methods on the active ingredient content of Sophora japonica. The sequence of rutin content was as follows: fried sophora japonica vinegar sophora japonica health sophora japonica sophora japonica. The difference of vinegar sophora japonica and fried sophora japonica was not obvious. The sequence of quercetin content was as follows: sophora japonic fried sophora japonica vinegar sophora japonica health sophora japonica. The sequence of tannin content was as follows: fried sophora japonica vinegar sophora japonica health sophora japonica sophora japonica. It was proved that there were some differences in the content of active ingredients in Sophora japonica. The content of tannin increased with the increase of the processing temperature,and when the temperature of the rutin increased with the increase of the temperature,the content of tannin increased with the increase of the processing temperature. When a certain heating temperature was reached,the content decreased with the time increased.
作者 朱洪剑 李鑫 ZHU Hong-jian;LI Xin(Life Science and Environmental Science Research Center,Harbin University of Commerce;School of Pharmacy,Harbin University of Commerce,Harbin 150076,China)
出处 《哈尔滨商业大学学报(自然科学版)》 CAS 2018年第4期392-397,401,共7页 Journal of Harbin University of Commerce:Natural Sciences Edition
基金 哈尔滨市应用技术研究与开发项目(2016RQQXJ124 2016RAXXJ064) 黑龙江省教育厅高校创新人才项目(UNPYSCT-2016181) 哈尔滨商业大学研究生创新科研基金项目(YJSCX2017-452HSD)
关键词 槐花 炮制 成分 百分含量 sophora japonica processing component content
  • 相关文献

参考文献8

二级参考文献167

共引文献181

同被引文献154

引证文献8

二级引证文献100

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部