大枣不同炮制品的薄层色谱研究

Study on Thin Layer Chromatography of Different Processed Products of Jujube

目的:建立大枣不同炮制品薄层色谱鉴定方法,为大枣炮制原理的研究提供依据。方法:分别以甲苯∶乙酸乙酯∶冰醋酸(16∶5∶0.5)、石油醚(60~90℃)∶乙酸乙酯∶甲酸(4∶1∶0.5)和三氯甲烷∶丙酮(10∶0.5)为展开剂,白桦酯酸、齐墩果酸为对照品,10%硫酸乙醇为显色剂,在日照和紫外光365 nm处观察,比较大枣生品与清蒸大枣化学成分之间的变化,研究不同炮制时间对大枣化学成分的影响。结果:大枣炮制品与生品比较,薄层特征明显。该方法可以用来区分大枣生品与清蒸大枣。结论:本方法操作简单,成本低,特征明显,可以为大枣及其不同炮制品的质量控制提供依据。

Objective:To provide the reference for the study on the processing principle of jujube by establishing TLC identification method for different processed products of jujube.Methods:Toluene:ethyl acetate:glacial acetic acid(16∶5∶0.5),petroleum ether(60~90℃):ethyl acetate:formic acid(4∶1∶0.5)and chloroform:acetone(10∶0.5)were chosen as developing solvents respectively,betulinic acid and oleanolic acid as the reference substances,10%sulfuric acid ethanol as chromogenic agent,observed in the sunshine and at UV 365 nm,to compare the changes of chemical ingredients of raw jujube and steamed jujube,and investigate the effects of different processing time on chemical ingredients of jujube.Results:The characteristics of thin layer were notable when the processed jujube was compared with raw jujube.The method could be used to distinguish raw jujube from steamed jujube.Conclusion:The method has the advantages of simple operation,low cost and obvious characteristics,and it could provide the reference for quality control for jujube and its different processed products.