| 炒制对栀子中绿原酸含量的影响 |
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| 引用本文： | 陈红,程再兴.炒制对栀子中绿原酸含量的影响[J].河南中医学院学报,2009,24(4). |
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| 作者姓名： | 陈红 程再兴 |
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| 作者单位： | 福建中医学院,福建福州,350108 |
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| 摘 要： | 目的:研究炒制对栀子中绿原酸含量的影响.方法:采用高效液相色谱法.Agilent C18 (5μm,4.6×150 nm)色谱柱;流动相乙腈-1.0%冰乙酸(7:93);检测波长:326 nm;流速为1.0 ml/min.结果:用HPLC法测得栀子、炒栀子、焦栀子中绿原酸的含量随着炮制程度的加重依次递减.结论:栀子中平均含量为0.056%,炒栀子平均含量为0.050%,焦栀子平均含量为0.031%.
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| 关 键 词： | 栀子饮片 炒制 绿原酸 |
Influence of Processing on Content of Chlorogenic Acid in Gardenia Jasminoids Ellis Slices |
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| Chen Hong,Cheng Zaixing Fujian University of Traditional Chinese Medicine,Fuzhou,Fujian,China.Influence of Processing on Content of Chlorogenic Acid in Gardenia Jasminoids Ellis Slices[J].Journal of Henan University of Chinese Medicine,2009,24(4). |
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| Authors: | Chen Hong Cheng Zaixing Fujian University of Traditional Chinese Medicine Fuzhou Fujian China |
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| Institution: | Chen Hong,Cheng Zaixing Fujian University of Traditional Chinese Medicine,Fuzhou,Fujian,China 350108 |
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| Abstract: | |
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| Keywords: | Gardenia jasminoids Ellis slices Processing Chlorogenic acid |
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