摘要
本文从何首乌的蒽醌类含量、二苯乙烯甙含量、淀粉粒组织方面比较了四种炮制方法:清蒸、黑豆炮制、姜制、酒制的炮制效果,并分析了四种炮制方法随时间变化炮制品有效成分的变化趋势,得出高压清蒸品(120℃,6h)的游离蒽醌含量是其它三种炮制方法所得炮制品的1.78~1.84倍,二苯乙烯甙含量是1.06~1.61倍;炮制时间对有效成分影响显著(F,α=0.05);同时发现淀粉粒在炮制过程中呈现分散,聚集,再分散,再聚集的现象。
In this study, we compared and analysed the change of anthraquinone, 2,3,5,4’- tetrahydroxystilbene-2-O-β-D-glucoside and starch of Polygonum Multiflorum Thunb by using 4 different processed methods (steamed without adjuvant,processed with bean, processed with ginger and processed with yellow wine), and analysed the trend of active components ofprocessed products with processed time changing. It showed that the content of free- anthraquinone of the processed productsteamed without adjuvant (120℃,6h)was 1.78~1.84 times that of other processed methods, while 2,3,5,4’-tetrahydroxystilbene-2-O-β-D-glucoside content was 1.06~1.61 times that of other processed methods. The processed timeobviously affected the content of the active components(F,α= 0.05). The starch was distracting, gathering, distracting, and thengathering during processed time changing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第6期84-88,共5页
Food Science
关键词
炮制方法
何首乌
有效成分
蒽醌
二苯乙烯甙
淀粉粒组织
polygonum multiflorum thunb
prepare
anthraquinone
2,3,5,4’-tetrahydroxystilbene-2-O-β-D- glucoside
starch