不同产地加工方法对兹丘木瓜中齐墩果酸和熊果酸含量的影响

Effects of Different Original Processing Methods on the Contents of Oleanolic Acid and Ursolic Acid in Chaenomeles from Ziqiu

目的:考察6种不同产地加工方法对兹丘木瓜药材中齐墩果酸和熊果酸含量的影响。方法:采用晒干、烘干法处理加工木瓜药材,用高效液相色谱法,以Rigol-C_(18)(4.6 mm×250 mm,5μm)为色谱柱,以甲醇-水-冰醋酸-三乙胺(265∶35∶0.1∶0.05)为流动相,流速为1.0 mL/min,检测波长为210 nm,柱温为18℃,测定趁鲜切制晒干、纵剖两半晒干、沸水煮后纵切两半晒干、趁鲜切制烘干、纵剖两半烘干、沸水煮后纵切两半烘干处理的木瓜中齐墩果酸和熊果酸的含量。结果:不同产地加工方法的样品中齐墩果酸和熊果酸的含量有显著差异,总含量分别为0.81%、0.45%、0.55%、1.33%、0.84%、1.07%。其中以趁鲜切制烘干的样品含量最高。结论:本研究为湖北兹丘木瓜药材的产地加工方法研究提供了试验依据。

Objective To investigate effects of six different original processing methods such as on the contents of oleanolic acid and ursolic acid in chaenomeles from Ziqiu.Methods High-performance liquid chromatography(HPLC)was performed on a Rigol-C_(18) column(250 mm×4.6 mm,5μm)was adopted to determinate the contents of oleanolic acid and ursolic acid in chaenomeles from Ziqiu with fresh-cut,cut in half,boiled and cut in half by sun drying and hot air,using the mixture of methanol-water-acetic acid-Thehylamine(89∶11∶0.5∶0.1)as a mobile.The wavelength for detection was s et at 210 nm,while the temperature of column at 18℃and the flow rate of 1.0 mL/min.Results there had a significiant effect on contents of oleanolic acid and ursolic acid in chaenomeles from Ziqiu prepared by different original processing methods,the total contents of oleanolic acid and ursolic acid were 0.81%,0.45%,0.55%、1.33%,0.84%,1.07%,respectively,while the fresh processing had the most higher contents in six different samples.Conclusion This study provides a basis for original processing methods of chaenomeles from Ziqiu.