清炒法对木瓜中齐墩果酸和熊果酸的含量影响
|
摘要
目的:考察清炒法对木瓜中齐墩果酸、熊果酸含量的影响。方法:采用高效液相色谱法测定炒制后木瓜中两者的含量变化。结果:齐墩果酸在15.184~167.024μg·mL~(-1)、熊果酸在40.0~440.0μg·mL~(-1)浓度线性关系良好。r分别为0.999 9和0.999 8。齐墩果酸和熊果酸的平均加样回收率分别为100.20%(RSD=2.48%)、101.66%(RSD=1.49%)。结论:清炒法能提高木瓜中齐墩果酸和熊果酸的含量,使用中应控制木瓜的质量。
Objective: To study the content of oleanolic acid and ursolic acid in Fructus Chaenomelis and its processing products. Methods: HPLC was used to determine the contents of oleanolic ocid and ursolic acid. Results: The calibration curves were linear in the range of 15. 184-167. 024 μg·mL~(-1) for oleanolic acid(r = 0. 999 9) and 40. 0-440. 0 μg·mL~(-1) for ursolic acid(r = 0. 999 8). The average recovery of oleanolic acid and ursolic acid were 100. 20%(RSD = 2. 48%) and 101. 66%(RSD= 1. 49%). Conclusion: The processed Fructus Chaenomelis can be improved the content of the active ingredients.
Objective: To study the content of oleanolic acid and ursolic acid in Fructus Chaenomelis and its processing products. Methods: HPLC was used to determine the contents of oleanolic ocid and ursolic acid. Results: The calibration curves were linear in the range of 15. 184-167. 024 μg·mL~(-1) for oleanolic acid(r = 0. 999 9) and 40. 0-440. 0 μg·mL~(-1) for ursolic acid(r = 0. 999 8). The average recovery of oleanolic acid and ursolic acid were 100. 20%(RSD = 2. 48%) and 101. 66%(RSD= 1. 49%). Conclusion: The processed Fructus Chaenomelis can be improved the content of the active ingredients.
引文
[1]国家药典委员会.中华人民共和国药典:一部[S].北京:中国医药出版社,2015.
[2]曾小威,李世刚,喻玲玲,等.木瓜中单体化合物及其药理作用的研究进展[J].中国药房,2016,27(1):101-104.
[3]王光宁,崔升淼,梁炳健.炮制方法对木瓜中齐墩果酸和熊果酸含量的影响[J].齐鲁药事,2012,31(12):695-697.
[4]陈建真,敖志辉,陈建明.不同产地和品种木瓜及其酒制品中齐墩果酸和熊果酸的含量测定研究[J].中华中医药学刊,2011,29(10):2194-2196.
[5]王光宁,杨银凤,陈秋兰.木瓜不同炮制品中水溶性有机酸的含量比较[J].中国现代药物应用,2012,6(22):5-6.
[6]张玲,谢晓梅,彭华胜,等.不同产地木瓜药材中齐墩果酸和熊果酸的比较研究[J].中药材,2009,32(5):673-676.
[7]刘世尧,白志川,李加纳.皱皮木瓜与光皮木瓜品质多性状指标综合评价[J].中国中药杂志,2012,37(7):901-906.
[8]刘晓棠,张卫明,姜洪芳,等.不同种类木瓜样品的总有机酸含量测定[J].食品研究与开发,2010,31(1):100-102.
[9]肖薇,黄健,陈志峰,等.不同炮制方法对女贞子化学成分的影响[J].中国中医药信息杂志,2015,22(7):82-85.
[2]曾小威,李世刚,喻玲玲,等.木瓜中单体化合物及其药理作用的研究进展[J].中国药房,2016,27(1):101-104.
[3]王光宁,崔升淼,梁炳健.炮制方法对木瓜中齐墩果酸和熊果酸含量的影响[J].齐鲁药事,2012,31(12):695-697.
[4]陈建真,敖志辉,陈建明.不同产地和品种木瓜及其酒制品中齐墩果酸和熊果酸的含量测定研究[J].中华中医药学刊,2011,29(10):2194-2196.
[5]王光宁,杨银凤,陈秋兰.木瓜不同炮制品中水溶性有机酸的含量比较[J].中国现代药物应用,2012,6(22):5-6.
[6]张玲,谢晓梅,彭华胜,等.不同产地木瓜药材中齐墩果酸和熊果酸的比较研究[J].中药材,2009,32(5):673-676.
[7]刘世尧,白志川,李加纳.皱皮木瓜与光皮木瓜品质多性状指标综合评价[J].中国中药杂志,2012,37(7):901-906.
[8]刘晓棠,张卫明,姜洪芳,等.不同种类木瓜样品的总有机酸含量测定[J].食品研究与开发,2010,31(1):100-102.
[9]肖薇,黄健,陈志峰,等.不同炮制方法对女贞子化学成分的影响[J].中国中医药信息杂志,2015,22(7):82-85.