醋制工艺对孜然化学成分的影响及整体特征分析

Effect of Vinegar Preparation Process of on the Chemical Composition and the Integral Feature of Cuminum cyminum L.

目的考察醋制工艺对孜然中化学成分的影响并进行整体特征分析,为其质量控制提供依据。方法采用高效液相色谱法测定各孜然样品中枯茗醛和木犀草素含量,采用傅里叶变换衰减全反射红外光谱法和粉末X射线衍射法对各孜然样品进行整体特征分析,采用X射线荧光分析法对各孜然样品进行整体元素含量比较。结果枯茗醛和挥发油含量随着炒制温度的升高和时间的延长而降低;木犀草素含量无明显变化;粉末X射线衍射法结果表明,醋制工艺导致孜然的整体化学成分发生了改变;X射线荧光分析法结果表明,醋制工艺可导致孜然中的金属元素含量明显降低。结论该研究建立的枯茗醛含量测定方法和整体特征鉴别方法具有良好的普适性,方法准确性高,可用于规范和控制醋制孜然的药材质量。

Objective To investigate the influence of vinegar preparation process on chemical composition of Cuminum cyminum L.,and to analyze the integral feature to provide a basis for its quality control.Methods HPLC was applied to determine contents of cuminaldehyde and luteolin in each Cumin sample.Fourier transform attenuated total reflection infrared spectroscopy and powder X-ray diffraction method were used to analyze the integral characteristics of each Cumin sample.X-ray fluorescence analysis method was applied to compare integral elemental contents of each Cumin sample.Results The contents of cuminaldehyde and volatile oil decreased with the increase of frying temperature and time.There was no significant change in the content of luteolin;the powder X-ray diffraction results showed that the processing technique with vinegar caused the changes on overall chemical composition of Cuminum cyminum L.;X-ray fluorescence analysis results showed that the processing technique with vinegar led to a significant reduction on the content of metal elements in Cuminum cyminum L.Conclusion The method for determining the contents of cuminaldehyde and the method for identifying the integral characteristics established in this study have broad applicability and high accuracy,and can be used to standardize and control the quality of medicinal materials of Cuminum cyminum L.using the preparation process with vinegar.