蒸制工艺对酒女贞子外观性状和主要成分的影响

目的:探究女贞子酒制过程中外观性状及主要成分随蒸制时间的变化规律,为修订《中华人民共和国药典》(以下简称《中国药典》) 2015年版酒女贞子含量测定的方法提供依据。方法:按《中国药典》 2015年版方法制备不同蒸制时间的酒女贞子样品,结合PANTONE色卡观察酒女贞子性状变化,采用高效液相色谱法(HPLC)对样品中特女贞苷、红景天苷、酪醇、松果菊苷、毛蕊花糖苷、芦丁6个成分含量进行测定,采用统计软件分析酒女贞子蒸制过程中性状、主要成分随蒸制时间的变化规律。结果:随蒸制时间的增加,酒女贞子颜色逐渐加深,并伴有白霜,酒蒸6～24 h的样品符合《中国药典》 2015年版酒女贞子性状标准,蒸制时间超过12h时,酒女贞子的性状不再发生变化;女贞子在酒蒸过程中,特女贞苷、松果菊苷、毛蕊花糖苷含量降低,芦丁含量略有下降,红景天苷和酪醇含量升高。结论:经酒制后,女贞子外观性状、内在成分均发生明显变化,两者存在一定相关性,可反映女贞子的炮制质量,建议以含量相对较高、含量差异较小且生物活性强的红景天苷作为酒女贞子含量测定的指标成分。

Effects of Steaming on Characters and Main Components of Wine-fried Ligustri Lucidi Fructus

Objective To investigate the changes of characters and six main components of Ligustri Lucidi Fructus with steaming time and to provide a reference for revising its content determination method in the Chinese Pharmacopoeia (2015).Methods The wine-fried Ligustri Lucidi Fructus samples under different steaming time were prepared according to the Chinese Pharmacopoeia (2015). The characters were observed combined with Pantone color card and the content of specnuezhenide, salidroside, tyrosol, echinacoside, verbascoside, and rutin in wine-fried Ligustri Lucidi Fructus was determined by HPLC. The changes in characters and main components with steaming time were analyzed by the statistical software.Results The color of wine-fried Ligustri Lucidi Fructus gradually deepened with steaming time, accompanied by the appearance of white frost. The characters of wine-fried Ligustri Lucidi Fructus steamed for 6-24 h met the criteria in the Chinese Pharmacopoeia (2015). The characters of samples steamed for more than 12 h showed no obvious changes anymore. During wine steaming, the content of specnuezhenide, echinacoside, and verbascoside decreased and that of rutin decreased slightly, while the content of salidroside and tyrosol increased.Conclusion After steaming with wine, the characters and internal components of Ligustri Lucidi Fructus changed considerably. There was a certain correlation between the characters and components, which could reflect the processing quality of Ligustri Lucidi Fructus. Salidroside was suggested as the index component for the content determination of wine-fried Ligustri Lucidi Fructus due to its high content, small content difference, and strong biological activity.