酒制对女贞子饮片主要化学成分含量的影响
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摘要
目的:分析酒制对女贞子饮片中主要化学成分含量的影响,为完善女贞子及酒女贞子饮片的质量标准提供实验依据。方法:采用HPLC,流动相乙腈-水梯度洗脱,流速1.0 m L·min~(-1),检测波长224 nm,柱温35℃,对女贞子及酒女贞子饮片中主要化学成分进行定量分析。结果:与相同企业或同一企业同一批次女贞子饮片比较,酒女贞子饮片中特女贞苷和橄榄苦苷的含量均明显降低,红景天苷、酪醇和羟基酪醇的含量有不同程度的升高;其中红景天苷、酪醇及羟基酪醇的质量分数分别升高了200%,5%,40%以上。结论:酒制后女贞子饮片化学成分含量的变化主要是由于特女贞苷在高温及水蒸气的作用下会水解生成红景天苷,红景天苷进一步水解生成酪醇;橄榄苦苷在高温下不稳定,同样发生水解,生成羟基酪醇;从而导致特女贞苷和橄榄苦苷的含量显著降低,红景天苷、酪醇和羟基酪醇的含量增高。
Objective: To analyze the effect of processing with wine on the content of main chemical components in Ligustri Lucidi Fructus decoction pieces,and provide experimental basis for improving the quality standard of crude and wine-baked Ligustri Lucidi Fructus decoction pieces. Method: HPLC was performed by taking acetonitrile-water as mobile phase at a flow rate of 1. 0 m L·min~(-1) for gradient elution, the column temperature was set at 35 ℃ and the detection wavelength was monitored at 224 nm. Contents of effective components in crude and wine-baked Ligustri Lucidi Fructus decoction pieces were measured. Result: Compared with Ligustri Lucidi Fructus decoction pieces from the same enterprises or the same batch in a enterprise, the contents of specnuezhenide and oleuropein dropped significantly, but the contents of salidroside, tyrosol and hydroxytyrosol was increased by over 200%,5% and 40% after being wine-baked,respectively. Conclusion:The content of components in wine-baked Ligustri Lucidi Fructus decoction pieces is changed owing to specnuezhenide is hydrolyzed to salidroside under the effect of high temperature and water vapor,and then through further hydrolyzed to form tyrosol; what's more,oleuropein is unstable at high temperature,it will be hydrolysis to form hydroxytyrosol.
Objective: To analyze the effect of processing with wine on the content of main chemical components in Ligustri Lucidi Fructus decoction pieces,and provide experimental basis for improving the quality standard of crude and wine-baked Ligustri Lucidi Fructus decoction pieces. Method: HPLC was performed by taking acetonitrile-water as mobile phase at a flow rate of 1. 0 m L·min~(-1) for gradient elution, the column temperature was set at 35 ℃ and the detection wavelength was monitored at 224 nm. Contents of effective components in crude and wine-baked Ligustri Lucidi Fructus decoction pieces were measured. Result: Compared with Ligustri Lucidi Fructus decoction pieces from the same enterprises or the same batch in a enterprise, the contents of specnuezhenide and oleuropein dropped significantly, but the contents of salidroside, tyrosol and hydroxytyrosol was increased by over 200%,5% and 40% after being wine-baked,respectively. Conclusion:The content of components in wine-baked Ligustri Lucidi Fructus decoction pieces is changed owing to specnuezhenide is hydrolyzed to salidroside under the effect of high temperature and water vapor,and then through further hydrolyzed to form tyrosol; what's more,oleuropein is unstable at high temperature,it will be hydrolysis to form hydroxytyrosol.
引文
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[8]姜秋,蒋海强,李慧芬,等.女贞子酒蒸过程中5种苯乙醇类成分的变化规律[J].中国实验方剂学杂志,2014,20(16):60-63.
[9]姜秋,蒋海强,李慧芬,等.女贞子酒蒸过程中4种裂环环烯醚萜苷类成分的动态变化[J].中成药,2014,36(12):2561-2564.
[10]宋梦晗,张学兰,李慧芬,等.LC-TOF/MS快速鉴定女贞子4种环烯醚萜苷类化合物模拟清蒸品的化学成分[J].中国实验方剂学杂志,2016,22(16):14-17.
[11]占方玲,张学兰,蒋海强,等.女贞子生制品化学成分的HPLC-ESI/MS分析[J].中成药,2013,35(12):2707-2710.
[2]徐苹,张学兰.女贞子炮制历史沿革研究[J].山东中医药大学学报,2008,32(3):263-264.
[3]龚千锋.中药炮制学[M].北京:科学出版社,2005:278-279.
[4]黄新苹,王武朝.中药女贞子的化学成分研究进展[J].国际药学研究杂志,2011,38(1):47-51.
[5]张学兰,侯杰,李慧芬,等.炮制对女贞子中特女贞苷含量的影响[J].中药材,2009,32(4):498-500.
[6]侯杰,张学兰.炮制对女贞子中多糖和5-羟甲基糠醛含量的影响[J].中成药,2009,31(4):572-575.
[7]曹延杰,李飞,谭鹏,等.女贞子炮制前后5-羟甲基糠醛的含量变化[J].时珍国医国药,2009,20(12):2929-2930.
[8]姜秋,蒋海强,李慧芬,等.女贞子酒蒸过程中5种苯乙醇类成分的变化规律[J].中国实验方剂学杂志,2014,20(16):60-63.
[9]姜秋,蒋海强,李慧芬,等.女贞子酒蒸过程中4种裂环环烯醚萜苷类成分的动态变化[J].中成药,2014,36(12):2561-2564.
[10]宋梦晗,张学兰,李慧芬,等.LC-TOF/MS快速鉴定女贞子4种环烯醚萜苷类化合物模拟清蒸品的化学成分[J].中国实验方剂学杂志,2016,22(16):14-17.
[11]占方玲,张学兰,蒋海强,等.女贞子生制品化学成分的HPLC-ESI/MS分析[J].中成药,2013,35(12):2707-2710.