不同炮制方法对中药女贞子化学成分的影响

目的研究不同炮制方法对女贞子化学成分的影响。方法采用盐蒸、清蒸、酒蒸、醋蒸等不同炮制方法加工女贞子,比较不同炮制方法后女贞子中齐墩果酸、特女贞苷、红景天苷等化学成分的含量。结果女贞子酒蒸品中齐墩果酸百分比含量显著高于生品、醋蒸品、盐蒸品(P<0.05);女贞子盐蒸品中特女贞苷百分比含量显著高于生品、酒蒸品、醋蒸品(P<0.05);女贞子醋蒸品中红景天苷百分比含量显著高于生品、酒蒸品、盐蒸品(P<0.05)。结论采用不同炮制方法处理,将对女贞子化学成分含量产生一定影响,可根据需求选择合适的炮制方法。

Effects of Different Processing Methods on the Contents of Chemical Componentsin Ligustri Lucidi Fructus

Objective To investigate the effect of different processing methods on the chemical constituents in Ligustri Lucidi Fructus.Methods Using different processing methods to process Ligustri Lucidi Fructus,such as salt steaming,wine steaming and vinegar steaming.The contents of oleanolic acid,specnuezhenide and salidroside in Ligustri Lucidi Fructus were compared after different processing methods.Results The content of oleanolic acid in wine Ligustri Lucidi Fructus was significantly higher than that in raw Ligustri Lucidi Fructus,vinegar Ligustri Lucidi Fructus and salt Ligustri Lucidi Fructus(P<0.05).The content of specnuezhenide in salt Ligustri Lucidi Fructus was significantly higher than that in raw Ligustri Lucidi Fructus,wine Ligustri Lucidi Fructus,vinegar Ligustri Lucidi Fructus(P<0.05).The content of salidroside in vinegar Ligustri Lucidi Fructus was significantly higher than that in raw Ligustri Lucidi Fructus,wine Ligustri Lucidi Fructus,salt Ligustri Lucidi Fructus(P<0.05).Conclusion Different processing methods would affect the chemical composition of Ligustrum Lucidum.The appropriate processing method could be selected according to the demand.