不同炮制方法对紫菀化学成分的影响

Effects of different processing methods on chemical constituents of Ziwan

目的:对紫菀生品、紫菀蜜炙品和紫菀炒制品进行化学成分含量变化的研究。方法:利用高效液相色谱法对紫菀不同炮制品中紫菀酮、山奈酚和槲皮素的含量进行检测。结果:蜜炙品中紫菀酮较生品增加了59.20%,山奈酚及槲皮素较生品分别减少了47.56%、20.70%。炒制品中紫菀酮、槲皮素较生品分别增加了48.20%、7.30%,山奈酚较生品减少了7.28%。结论:紫菀生品、紫菀蜜炙品和紫菀炒制品中紫菀酮、山奈酚和槲皮素的含量都有所变化,表明不同炮制方法对其化学成分的含量影响较大。

Objective:To study the changes of chemical constituents of raw Ziwan,honey-processed Ziwan and stir-fried Ziwan.Method:HPLC was used to detect the contents of shionone,kaempferol and quercetin in different processed products of Ziwan.Result:The amount of shionone in honey-processed products was increased by 59.20% compared with raw products,kaempferol and quercetin were decreased by 47.56% and 20.70%,respectively.The amount of shionone and quercetin in stir-fried products was increased 48.20% and 7.30%,respectively,and kaempferol was decreased 7.28% compared with raw products.Conclusion:The contents of shionone,kawanferol and quercetin in raw products,honey-processed products and stir-fried products all change,suggesting that different processing methods have a greater effect on the contents of their chemical components.