女贞子炮制前后5-羟甲基糠醛的含量变化

目的 研究女贞子炮制前后5-羟甲基糠醛(5-hydroxymethyl furfural,5-HMF)的含量变化.方法 制备不同炮制条件的女贞子,采用HPLC法测定女贞子生品及炮制品中5-HMF的含量.结果 女贞子生品未检测到5-HMF,炮制后产生5-HMF,不同炮制品中的含量依次为:酒炖品＞清蒸品＞酒蒸品,且随蒸制时间延长含量增加.结论 首次建立了HPLC测定女贞子中5-HMF含量的方法,该法稳定可靠,可用于其质量控制;蒸制方法和蒸制时间均对5-HMF的含量变化有影响,这种改变是否与炮制增效有关,值得进一步研究.

Changes of 5-HMF Contents in Ligustrum lucidum Ait before and after Processing

Objective To investigate the changes of 5-HMF contents in Ligustrum lucidum Ait before and after processing. Methods HPLC was used to determine the changes of 5-HMF contents in Ligustrum lucidum Ait and its' different processed products. Results 5-HMF was not found in Ligustrum lucidum Ait, but generated and increased with the extension of processing time, the differences of 5-HMF contents in different processed products was significant, and that in products stewed with wine was better than that in steamed one, while that in products steamed with wine was the least. Conclusion An HPLC method to determine the contents of 5-HMF was established. The proposed method is stable, reliable and can be used for quality control. Both of steam method and steam time influence the content changes of 5-HMF, and it is worth further studying whether these changes are related to synergy in processing.