麸炒和麸烘炮制枳壳对其质量影响的对比研究

目的:探讨麸炒和麸烘两种不同的炮制工艺对于枳壳质量的影响。方法:采用"冷浸法"分别测定并比较枳壳饮片、麸炒和麸烘炮制品中的水溶性浸出物含量;采用分光光度法分别测定并比较枳壳饮片、麸炒和麸烘炮制品中的总黄酮含量。结果:水溶性浸出物含量,麸炒枳壳[(27.67±2.47)%]及麸烘枳壳[(26.69±1.68)%]均高于枳壳饮片[(22.85±1.63)%]的水溶性浸出物含量,差异均有统计学意义(P0.05),麸炒枳壳及麸烘枳壳两种炮制方法的水溶性浸出物含量无明显差异(P0.05)。总黄酮含量,麸炒枳壳[(6.49±2.03)%]及麸烘枳壳[(6.14±1.97)%]两种炮制方法与枳壳饮片的[(6.83±1.91)%]比较略有降低,但缺乏统计学意义(P0.05)。结论:炮制可使枳壳的有效成分溶出量增加,而对总黄酮含量的影响极小;麸炒和麸烘法两种炮制工艺对枳壳质量的影响无明显差异。

Comparative study of stir-frying and heating method with wheat bran effect on quality of hovenia dulcis

Objective To explore the effect of two different processing technologies, stir-frying and heating method with wheat bran, on thequality of hovenia dulcis. Mettlods： By using cold-maceration method, the contents of water-soluble extract of Fructus Aurantii Praeparata（FAP）, stir-frying and heating method processed products were measured. Besides, with the method of spectrophotometry, the total flavonoidcontents of FAP, stir-frying and heating method processed products were observed. Results： The water-soluble extract of stir-frying （27.67±2.47）% and heating method （26.69±1.68）% processed products were higher than that of FAP （22.85±1.63）%, the differences were statisti-cally significant （P〈0.05）. The total flavonoid contents of stir-frying （6.49±2.03）% and heating method （6.14±1.97）% processed productswere shghtly lower than that of FAP （6.83±1.91）%, yet, there was no statistical difference （P〉0.05）. Conclusions： Processing can increasethe dissolubility active ingredients of hovenia dulcis with little influence on total flavonoid contents. The effects of two different processingtechnologies, stir-frying and heating nlethod with wheat bran, on the quality of hovenia dulcis have no significant difference.