女贞子酒蒸过程中5种苯乙醇类成分的变化规律

目的:探讨女贞子酒蒸过程中5种苯乙醇类成分的动态变化规律。方法:采用HPLC同时测定女贞子生品及酒蒸不同时间(4,8,12,16,20,24 h)炮制品中松果菊苷、毛蕊花糖苷、红景天苷、酪醇及羟基酪醇的含量。结果:在24 h内,随着酒蒸时间的延长,松果菊苷含量逐渐降低,红景天苷含量逐渐增加,酪醇、羟基酪醇含量均先逐渐升高后达到稳定状态,而毛蕊花糖苷含量呈先升高后降低的趋势,以红景天苷含量变化最为显著。结论:炮制对女贞子中苯乙醇类成分含量具有显著影响;女贞子酒蒸后,松果菊苷、毛蕊花糖苷产生质变,红景天苷、酪醇、羟基酪醇发生量变。为揭示女贞子的炮制机制与女贞子饮片的规范化炮制及研发提供了实验依据。

Contents Changes of Five Phenylethanols Under Steaming Time Spans with Wine in Ligustri Lucidi Fructus

Objective: This study was to investigate the dynamic changes of five phenylethanols from Ligustri Lucidi Fructus affected by different steaming time spans with wine. Method: The contents of echinacoside, acteoside, salidroside, tyrosol and hydroxytyrosol in Ligustri Lucidi Fructus were determined by HPLC in crude Ligustri Lucidi Fructus and wine-steamed Ligustri Lucidi Fructus after different processing time(4, 8, 12, 16, 20 and 24 h). Result: Within 24 h, as wine-steamed time prolonged, the content of echinacoside decreased, while Salidroside increased thoughtout the steaming process, tyrosol and hydroxytyrosol increased before they reach the stable state, however acteoside increased at first and then decreased. Obviously, salidroside showed the greatest change of the five phenylethanols. Conclusion: The contents of phenylethanols from Ligustri Lucidi Fructus changed significantly after processing. In Ligustri Lucidi Fructus, echinacosideand acteoside were in qualitative alteration and salidroside, tyrosol and hydroxytyrosol were in quantitative alteration after alcohol-steaming. This could provide experimental evidence to the processing mechanism, as well as to the processing standardization and research of the slices of Ligustri Lucidi Fructus.