不同产地加工炮制方法对栀子质量的影响

Effect of different initial processing methods on quality of gardenia

通过测定栀子中指标性成分的含量，考察不同产地加工方法对栀子药材质量的影响，确定栀子产地加工炮制最佳煮制时间。测定不同产地加工炮制品存放前、存放半年后、存放一年后栀子中栀子苷、西红花苷 I、总环烯醚萜苷的含量。在存放过程中：直接烘干栀子中栀子苷、西红花苷 I、总环烯醚萜苷的含量变化范围依次为1．68％，0．45％，6．45％；不同蒸制时间栀子中栀子苷、西红花苷 I、总环烯醚萜昔的含量变化范围依次为1．34％～0．5％，0．28％～0．06％，6．09％～1．59％；不同水煮（加明矾）时间栀子中栀子苷、西红花苷 I、总环烯醚萜苷的含量变化范围依次为1．42％～0．41％，0．35％～0．07％，6．40％～1．65％。栀子采摘后直接烘干不能达到杀酶保苷的作用，栀子产地加工炮制蒸制的时间13min、水煮（加明矾）8min后，指标性成分降解的酶类基本被破坏，达到杀酶保苷的作用。

To investigate the effect of different initial processing methods on the quality of Gardenia and determine the best cooking time in gardenia processing through the determination of index components content. The contents of geniposide, crocetin I and total iridoid glycosides in Gardenia were determined before storage, six months after storage and one year after storage. During storage, the contents of geniposide, crocetin I and total iridoid glycosides in directly dried Gardenia were 1.68% , 0.45% and 6.45% respectively. The contents of geniposide, crocetin I and total iridoid glycosides in Gardenia with different steaming time were 1.34%-0.5% ,0.28%-0.06% and 6.09%-1.59% respectively. The contents of geniposide, crocetin I and total iridoid glycosides in Gardenia with different boiling time （ adding alum） were 1.42%-0.41% , 0.35%-0.07% and 6.40%-1.65% respectively. The direct drying of Gardenia samples could not achieve the function of killing enzyme and protecting glycosides. The enzymes from degradation of the index components were basically destroyed after steaming time of 13 min or boiling （adding alum） time of 8 min, achieving the function of killing enzyme and protecting glycosides.