酒制对女贞子主要化学成分的影响

Effect of processing with wine on content of main chemical in Ligustri lucidi fructus pieces

用酒蒸和酒炖两种方法分别炮制女贞子2 h、4 h、8 h、10 h。测定不同方法炮制后女贞子中齐墩果酸、特女贞苷的含量,并以齐墩果酸和特女贞苷的含量变化作为综合指标,考察女贞子不同炮制工艺之间的差异。结果表明,酒制后女贞子中齐墩果酸含量比生品升高,特女贞苷含量比生品降低,在酒蒸4 h的时候,其综合质量评分最高。女贞子较佳的炮制工艺为酒蒸4 h。

Two processing methods of wine steaming and wine stewing were performed to process Ligustri lucidi fructus for 2 h,4 h,8 h and 10 h,respectively.The contents of oleanolic acid and spcnuezhenide in Ligustri lucidi fructus pieces before and after processing were measured,and the changes of the contents were used as comprehensive indexes to compare between two different processing methods.The results showed that the contents of oleanolic acid in wine-fried pieces of Ligustri lucidi fructus were increased than in raw pieces,while the contents of spcnuezhenide were decreased.The score of comprehensive quality in piece of wine steaming for 4 h based on the contents of oleanolic acid and spcnuezhenide in Ligustri lucidi fructus pieces was the highest among all the pieces.Therefore,the better processing technology of Fructus ligustri lucidi was wine steaming for 4 h.