不同炮制温度和时间对炮姜中姜酮含量的影响

目的考察不同炮制温度和时间对炮姜中姜酮含量的影响。方法采用超高效液相色谱法对15份不同炮制温度和炮制时间的炮姜样品中姜酮含量进行测定。色谱条件:色谱柱为Acquity BEH C18(100mm×2.1mm,1.7μm);流动相为乙腈-水,梯度洗脱;流速0.3ml/min,检测波长280nm,柱温30℃。结果姜酮进样量在0.073 2~0.366 0μg时与峰面积呈良好的线性关系(r=0.999 8),平均加样回收率为97.42%(RSD=2.35%)。炮姜中姜酮含量随着炮制温度和时间的变化明显,以炮制温度为200℃、炮制时间为6min时样品中姜酮含量最高。结论炮制过程中姜酮含量随着温度升高和时间延长呈现先升高后降低的趋势,所建立的超高液相色谱法简便、准确、重现性好,可用于炮姜中新生成分姜酮的测定。

Effects of Different Processing Temperatures and Times on Content of Zingerone in Processed Ginger

Objective To investigate the effects of different processing temperatures and times on the content of zingerone in processed ginger.Methods The content of zingerone from 15 samples of ginger processed at different temperatures for different times was determined by ultra high performance liquid chromatography （UPLC）.UPLC was performed on an Acquity BEH C18 column （100 mm × 2.1 mm,1.7μm） with a mobile phase of acetonitrile water for gradient elution at a flow rate of 0.3 ml/min,a detection wavelength of 280 nm,and a column temperature of 30 ℃.Results The content of zingerone showed a good linear relationship with the peak area within 0.073 2 0.366 0μg （r=0.999 8） ; the average recovery rate was 97.42 ％,with a relative standard deviation of 2.35 ％.The content of zingerone in processed ginger varied significantly with processing temperature and time; the content of zingerone was highest when the processing temperature was 200 ℃ and the processing time was 6 min.Conclusion The content of zingerone first increases and then decreases as the temperature rises and the processing lasts.This established UPLC method is simple,accurate,and repeatable and can be used for the determination of zingerone in processed ginger.