8种不同炮制方法对女贞子中4种化学成分含量的影响

Effects of Eight Different Processing Methods on Contents of Four Chemical Components in Fructus Ligustri

目的:依据相关地方标准中8种不同的炮制方法对女贞子进行加工炮制,考察女贞子炮制品中4种化学成分含量变化,为女贞子的加工炮制工艺优化提供的参考。方法:选取江苏、北京、广东等省市地方炮制规范中8种代表性的女贞子炮制工艺(黄酒蒸、黄酒炖、单蒸、米酒蒸、盐蒸、醋蒸、白酒炖、盐炒)分别炮制加工女贞子样品,并采用HPLC程序梯度洗脱方法,同时测定女贞子不同炮制品中4种成分的含量。结果:与女贞子原药材比较,8种不同炮制品中红景天苷含量均有升高,特女贞苷、女贞苷G13的含量均有降低,酪醇的含量除盐炒法之外也均有升高,以黄酒炖制女贞子各成分变化最为明显。结论:通过建立的HPLC法同时测定女贞子8种不同炮制品中4种成分的前后变化,揭示炮制过程中有效成分转化的过程,为女贞子的炮制工艺优化和质量控制提供参考。

Objective:According to eight different local processing standards of prepared pieces of Fructus,the content changes of four chemical components in processed products of Fructus ligustri were investigated to provide reference for the optimization of processing technology of Fructus ligustri.Methods:Jiangsu,Beijing,Guangdong and other provinces and cities of China where process for eight kinds of representative in Fructus ligustri processing technology(steamed rice wine,rice wine,single stew steaming,steaming rice wine,salt,vinegar,wine,salt fry stew)processing samples of Fructus ligustri,using gradient elution HPLC procedure method,simultaneous determination of four constituents in different processed products of Fructus ligustri content.Results:Compared with the original medicinal material of Fructus ligustri,the contents of salidroside in 8 different processed products all increased,the contents of special ligudii and ligudii G13 all decreased,and the contents of tyrosol all increased except for salt frying method,and the changes of components of Ligustri stewing with yellow rice wine were the most obvious.Conclusion:The established HPLC method was used to simultaneously determine the changes of 4 components in 8 different processed products of Fructus ligustri,to reveal the transformation process of active components in the process of processing,and to provide a scientific basis for the optimization of processing technology and quality control of Fructus ligustri.