栀子炮制前后7种成分的比较研究

目的比较栀子Gardenia jasminoides全果、果仁、果皮中7种成分炮制前后的变化。方法利用HPLC/DAD对栀子全果、果仁、果皮生品及其炮制品中京尼平苷酸、去乙酰车叶草酸甲酯、京尼平龙胆二糖苷、栀子苷、绿原酸、西红花苷I和西红花苷II进行定量分析。结果栀子果皮中绿原酸和去乙酰车叶草酸甲酯的量较高,栀子果仁中京尼平龙胆二糖苷、栀子苷、西红花苷I和西红花苷II的量较高。栀子经过炮制后除京尼平苷酸的量升高外,京尼平龙胆二糖苷的量变化不大,去乙酰车叶草酸甲酯、栀子苷、绿原酸、西红花苷I和西红花苷II的量有所下降。结论栀子果仁、果皮中去乙酰车叶草酸甲酯、京尼平龙胆二糖苷、栀子苷、绿原酸、西红花苷I和西红花苷II的量分布存在差异;炮制可降低栀子中大多数有效成分的量,升高栀子中京尼平苷酸的量。

Comparison on seven kind of ingredients in Gardeniae Fructus before and after processing

Objective To compare the changes of seven kinds of compounds in the fruits, seeds, and peels of Gardeniae Fructus. Methods Quantitative analysis of geniposidic acid, deacetyl asperulosidic acid methyl ester, genipin-1-gentiobioside, geniposide, chlorogenic acid, crocin I, and crocin II in the fruits, seeds, and peels of Gardeniae Fructus with rocessed and no processed, were firstly carried out by HPLC/DAD. Results The conents of deacetyl asperulosidic acid methyl ester and chlorogenic acid were higher in the peels of Gardeniae Fructus. The conents of genipin-1-gentiobioside, geniposide, crocin I, and crocin II were higher in the seeds of Gardeniae Fructus. Geniposidic acid content was increased in turn, the content of deacetyl asperulosidic acid methyl ester, geniposide, chlorogenic acid, crocin I, and crocin II were reduced in turn and genipin-1-gentiobioside contents were not changed from crude, stir-fired, and stir-baked products. Conclusion The contents of eacetyl asperulosidic acid methyl ester, genipin-1-gentiobioside, geniposide, chlorogenic acid, crocin I, and crocin II between the seeds and peels of Gardeniae Fructus exist differences. The main ingredients of Gardeniae Fructus are decreased after processing except the increasing of geniposidic acid.