女贞子盐炙前后质量变化研究

Quality changes of Ligustrum lucidum before and after salt processing

目的优选女贞子盐炙工艺,对盐炙前后女贞子进行质量比较。方法采用L_(9)(3^(4))正交实验法,对盐女贞子的炮制工艺进行优选。对盐女贞子的性状、TLC鉴别、水分、总灰分、浸出物进行观察或测定。建立女贞子HPLC指纹图谱,测定红景天苷、特女贞苷含量。结果盐女贞子最佳炮制工艺为取盐2 g,加水40 mL溶解,加入到100 g净女贞子中,拌匀闷润,置锅内,300℃炒制10 min。女贞子盐炙后总灰分含量增加,水分含量增加,浸出物、特女贞苷和红景天苷含量无明显变化。女贞子盐炙前后指纹图谱无明显差异。结论盐女贞子最佳炮制工艺切实合理可行,可用于控制盐女贞子质量。

AIM To study the processing technology for Ligustrum lucidum Ait.and compare the quality changes of L.lucidum before and after being salted.METHODS The processing technology of L.lucidum was optimized by orthogonal experiment.The morphological characteristics,TLC features,moisture,total ash,extract and the contents of salidroside and ligustroside of L.lucidum were observed or determined;and the establishment of its HPLC fingerprint.RESULTS The optimal processing technology was to have the 100 g L.lucidum mixed well with the solution comprising of 2 g salt and 40 mL water,moistened in a pot,and fried at 300℃ for 10 min.L.lucidum was observed with increased contents of total ash and water,no significant changes in the contents of extract,ligustroside and salidroside,and no difference in the HPLC fingerprint.CONCLUSION The practical,reasonable and feasible salt processing technology of L.lucidum can be used for its quality control.