| 引用本文: | 李英华,吕秀阳,朱晓慧.炮制对北五味子中5-羟甲基糠醛含量的影响[J].中国现代应用药学,2010,27(11):992-995. |
| .Effects of Process on 5-Hydroxymethyl Production in Fructus Schisandra Chinensis[J].Chin J Mod Appl Pharm(中国现代应用药学),2010,27(11):992-995. |
|
|
| 摘要: |
| 目的 研究炮制对北五味子5-羟甲基糠醛(5-HMF)含量的影响，考察5-HMF作为五味子炮制程度评价指标的可行性。方法 利用HPLC研究炮制时间、温度、辅料用量对五味子中5-HMF含量的影响。结果 随炮制时间的延长及炮制温度的升高，五味子中5-HMF含量明显增加。随炮制辅料用量的增加，5-HMF含量变化呈2种趋势。蜜制五味子随炮制辅料用量增加5-HMF含量逐渐升高，酒制和醋制五味子随炮制辅料用量的增加而含量逐渐降低，到40 g·(100 g)-1五味子的用量时，辅料量的增加对5-HMF产生量的影响变小。结论 5-HMF对各炮制因素具一定敏感性，可考虑作为炮制程度的一个评价指标引入到五味子质量控制体系中。 |
| 关键词: 北五味子 炮制 5-羟基甲糠醛 评价指标 |
| DOI： |
| 分类号: |
| 基金项目: |
|
| Effects of Process on 5-Hydroxymethyl Production in Fructus Schisandra Chinensis |
|
LI Yinghua1 2 LÜ Xiuyang1* ZHU Xiaohui1
|
| Abstract: |
| OBJECTIVE To investigate the influence of process on 5-hydroxymethyl furfural(5-HMF) production level in Fructus Schisandra Chinensis, check the feasibility of 5-HMF production level in Schisandra as an index appraising Fructus Schisandra Chinensis process degree quality. METHODS Observe the effects of processing time, temperature and accessory materials on the content of 5-HMF production level of Fructus Schisandra Chinensis determined by HPLC. RESULTS There’s significant increasing trend of 5-HMF level in Fructus Schisandra Chinensis with the processing time prolonging and the temperature increasing. Processing accessory materials adding content affected the 5-HMF production level of Fructus Schisandra Chinensis with different Trends. There was an increasing trend of 5-HMF level in Fructus Schisandra Chinensis processed combination with honey but a decreasing trends of 5-HMF level in Fructus Schisandra Chinensis processed combination with vinegar or alcohol when the accessory materials contents increased. 5-HMF production level changed unconspicuous when the accessory materials contents up to 40 g·(100 g)-1. CONCLUSION 5-HMF can be regarded as an inspection index to appraise the process degree of Fructus Schisandra Chinensis in views of its character which is sensitive to every process factors. |
| Key words: Fructus Schisandra Chinensis process 5-hydroxymethyl furfural appraising index |
