摘要
目的 探讨麸炒对山药中尿囊素含量的影响。方法 采用ODS -C18色谱柱 (2 5 0mm× 4 .6mm ,5 μm) ,流动相为甲醇 水 (1∶39) ,检测波长为 2 2 4nm ,柱温 30℃ ,流速 0 .8mL/min。结果 麸炒品尿囊素的含量较生山药均有所上升。
OBJECTIVE To investigate into the effect of stir-baking with bran on the content of allantoin in Radix Dioscoreae Oppositae. METHOD ODS-C 18 chromatographic column (250 mm × 4.6 mm, 5 μm); mobile phase: methanol-water (1∶39); detection wavelength: 224 nm; column temperature: 30℃; flow rate: 0.8 mL/min. RESULT Stir-baking with bran increased the content of allantoin in Radix Dioscoreae Oppositae. CONCLUSION Stir-baking facilitates the dissolution of allantoin in Radix Dioscoreae Oppositae.
出处
《南京中医药大学学报》
CAS
CSCD
2004年第3期165-166,共2页
Journal of Nanjing University of Traditional Chinese Medicine
基金
国家科技部"十五"攻关重大科研项目 (2 0 0 1BA70 1A11)
关键词
尿囊素
山药
麸炒山药
反相高效液相色谱法
allantoin
Radix Dioscoreae Oppositae
Radix Dioscoreae Oppositae stir-baked with bran
reversed phase high-performance liquid chromatography
