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| 不同加工方法对菊米功效成分含量的影响 | |
| 引用本文： | 孙淑芳,叶拥军,潘心禾,张新凤,斯金平.不同加工方法对菊米功效成分含量的影响[J].中国实验方剂学杂志,2013,19(3):79-83. |
| 作者姓名： | 孙淑芳 叶拥军 潘心禾 张新凤 斯金平 |
| 作者单位： | 1. 浙江农林大学亚热带森林培育国家重点实验室培育基地天然药物研发中心,浙江临安,311300 2. 浙江遂昌惠康药业有限公司,浙江遂昌,323300 3. 浙江省丽水林业科学研究院中药材研究所,浙江丽水,323000 |
| 基金项目： | 浙江省重大科技计划项目(2009C02005) |
| 摘 要： | 目的:比较不同加工处理方法对菊米主要功效成分含量的影响,评价不同加工方法处理的菊米质量.方法:收集不同加工方法处理的菊米样品,采用紫外-可见分光光度计测定总黄酮含量.采用HPLC测定菊米中绿原酸、木犀草苷及3,5-O-双咖啡酰基奎宁酸含量.结果:未经杀青直接烘干的菊米各指标成分含量普遍偏低；手工与机械加工方法处理后的菊米中总黄酮、绿原酸及3,5-O-双咖啡酰基奎宁酸的含量总体变化趋势是机械加工＞手工加工,且存在显著差异,而木犀草苷的含量不存在显著差异.结论:菊米以机械加工质量最佳,在菊米产地宜采用机械加工保证其质量. |
| 关 键 词： | 菊米 加工方法 质量评价 |
| 收稿时间： | 2012/6/14 0:00:00 |
Effects of Different Processing Methods on the Principal Constituents of Jumi |
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| SUN Shu-fang,YE Yong-jun,PAN Xin-he,ZHANG Xin-feng and SI Jin-ping.Effects of Different Processing Methods on the Principal Constituents of Jumi[J].China Journal of Experimental Traditional Medical Formulae,2013,19(3):79-83. | |
| Authors: | SUN Shu-fang YE Yong-jun PAN Xin-he ZHANG Xin-feng and SI Jin-ping |
| Institution: | Nurturing Station for State Key Laboratory of Subtropical Silviculture, Research and Development Center for Natural Medicine, Zhejiang Agricultural and Forestry University, Lin'an 311300, China;Huikang Pharmaceutical Limited-Liability Company of Zhejiang Suichang, Suichang 323300, China;Institute of Chinese Medicinal Materials, Lishui Institute of Forestry Sciences, Lishui 323000, China;Nurturing Station for State Key Laboratory of Subtropical Silviculture, Research and Development Center for Natural Medicine, Zhejiang Agricultural and Forestry University, Lin'an 311300, China;Nurturing Station for State Key Laboratory of Subtropical Silviculture, Research and Development Center for Natural Medicine, Zhejiang Agricultural and Forestry University, Lin'an 311300, China |
| Abstract: | |
| Keywords: | Jumi processing methods quality evaluation |
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