Quantification of total phenol,flavonoid content and pharmacognostical evaluation including HPTLC fingerprinting for the standardization of Piper nigrum Linn fruits

Objective:To carry out the physicochemical and phytochemical standardization with high performance thin layer chromatography fingerprinting of Piper nigrum L.(P.nigrum)fruits in order to ascertain the standard pharmacognostical parameters of this king of spices.Methods:Many standardization parameters like extractive values,total ash value,water soluble ash value and acid insoluble ash,moisture content,loss on drying and pH values of P.nigrum L.fruits were analyzed.The method of Harborne was adopted for the preliminary phytochemicals screening.Analysis of total phenolic and flavonoid contents,pesticides residues,aflatoxin and heavy metals were also performed.CAMAG-high performance thin layer chromatography system was used for fingerprinting of methanolic extract of P.nigrum L.fruits.Results:The results of phytochemicals testing indicated the presence of carbohydrates,phenolic compounds,flavonoids,alkaloids,proteins,saponins,lipids,sterols and tannins in various solvent extracts.Total phenolic and flavonoid contents in methanolic extract were found to be 1.728 1 mg/g and 1.087 ug/g,respectively.Heavy metals concentrations were found to be within standard limits.Aflatoxins and pesticides residues were absent.Conclusions:The outcome of this study might prove beneficial in herbal industries for identification,purification and standardization of P.nigrum L.fruits.

海南黑胡椒果挥发性成分气相色谱-质谱分析

用蒸馏 -萃取法提取黑胡椒中挥发性物质 ,测得黑胡椒挥发油的含量为 5 .0 %。用气相色谱 -质谱法(GC/MS)从黑胡椒挥发油中分离并确定出 3 7种化学成分 ,占总检出量的 99.3 7%。其中 2 0种萜类化合物分别是单萜类 1 0种 ,占总检出量的 2 9.89% ;倍半萜类 8种 ,占总检出量的 44.62 % ;倍半萜氧化物 2种 ,占总检出量的 4.41 %。石竹烯的含量为 3 1 .66% ,比文献报道值高。

黑胡椒根萜类化合物的分析

报道了用蒸馏 萃取法提取黑胡椒根中挥发性物质,测得黑胡椒根挥发油的质量分数为3.1%,用GC/MS法从黑胡椒根挥发油中分离并确定出28种化学成分。其中主要成分为萜类化合物,占总检出量的82.48%。

黑穗醋栗果实成熟过程主要营养成分变化规律

黑穗醋栗果实中的各种营养物质，在整个发育成熟过程中，各阶段的变化不同。薄皮和厚皮两品种表现出相同的变化规律。果实内总糖含量随果实成熟逐渐增加，果实成熟后略有减少，总糖中以果糖和葡萄糖为主；有机酸含量随果实成熟逐渐增加，接近成熟时增长缓慢；维生素Ｃ、氨基酸的相对含量在幼果中最多，随着果实的成熟逐渐减少。氨基酸在果实成熟时相对含量最低，其后略有增加；而维生素Ｃ则一直下降，果实成熟时下降缓慢。相关分析表明，各营养成分与开花后天数有显著的相关性。

黑加仑果粉文献研究及中药药性探讨

目前黑加仑的中药属性尚缺乏规范化描述,阻碍了其与中药的配伍应用,笔者依据中医药理论探讨黑加仑的中药药性以促进其中药化进程。以"Ribes nigrum L."和"black currant"为检索词在PubMed、Web of Science数据库中检索,以"黑加仑""黑穗醋栗"为检索词在CNKI、维普、万方数据库中检索与黑加仑相关的文献,筛除二次引用以及低利用率文章,检索得到有价值的50篇临床研究、63篇药理作用研究和47篇活性成分研究文献。对已筛选文章进行统计分析,再依据传统中药基础理论对黑加仑的中药药性进行探讨。黑加仑的中药药性为甘、酸,平。归肝、脾经。功效为养肝明目,健脾益气。用于肝肾阴虚,两目干涩,视物昏花。果粉用水冲服,日服用量为0.05~1g。笔者应用新外来中药现代研究技术赋予黑加仑中药药性,为黑加仑与中药配伍提供理论依据。