两种不同干燥温度下盐茱萸、蒸茱萸中5种有效成分及水分含量研究

Study on Five Effective Components and Moisture Content of Salted and Steamed Shanzhuyu (Corni Fructus) at Two Different Drying Temperatures

目的:比较研究烘箱60℃干燥(烘干)和室温25℃干燥(室干)两种干燥条件下制得的盐茱萸、蒸茱萸中含有的莫诺苷、马钱苷、獐芽菜苷、没食子酸、5-羟甲基糠醛(简称5总成分)总含量及水分含量的差异。方法:采用HPLC法测定5总成分的含量,色谱条件为Hypersil C18色谱柱(4.6 mm×250 mm,5μm),流动相为乙腈-0.3%磷酸梯度洗脱,流速为0.4 mL/min,检测波长为250 nm,柱温为30℃,进样量为10μL。结果:烘箱60℃和室温25℃两种干燥温度下,盐茱萸及蒸茱萸中水分含量均满足《中华人民共和国药典》标准(<16%)。其中,盐制、蒸制山茱萸组于烘箱(60℃)干燥条件下水分含量均低于10%,室温(25℃)干燥条件下的水分含量均高于10%而低于16%。烘箱60℃不同干燥温度下盐茱萸和蒸茱萸中的5总成分总含量均低于室温25℃干燥温度下的总含量。结论:炮制盐茱萸、蒸茱萸时的干燥温度宜为室温25℃。

Objective: To compare the total content and moisture content of morroside, loganin, swertin, gallic acid and 5-hydroxymethylfurfural(5 total components) in salted and steamed Shanzhuyu(corni fructus) prepared by oven drying at 60 ℃ and room temperature at 25 ℃. Methods: HPLC method was used to determine the content of 5 total components. The chromatographic conditions were as follows: hypersil C18 column(4.6 mm ×250 mm, 5 μm), the mobile phase was acetonitrile-0.3% phosphoric acid gradient elution, the flow rate was 0.4 mL/min, the detection wavelength was 250 nm, the column temperature was 30 ℃, and the injection volume was10 μL. Results: The moisture content of salted and steamed Shanzhuyu(corni fructus) met the standar d of Chinese Pharmacopoeia(<16%) at 60 ℃ in oven and 25 ℃. The moisture content of salted and steamed Shanzhuyu(corni fructus) groups in oven(60 ℃) drying condition was lower than 10%, while 25 ℃ drying condition was higher than 10% and lower than 16%. The total content of 5 total components in salted and steamed Shanzhuyu(corni fructus) at 60 ℃ drying temperature were lower than those under 25 ℃ drying temperature.Conclusion: The drying temperature for salted and steamed Shanzhuyu(corni fructus) should be at 25 ℃.