| 姜黄炮制前后姜黄素、挥发油含量比较研究 |
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| 引用本文： | 杨海玲,宋永龙,覃葆,黄华艳,吴尤娇,徐信.姜黄炮制前后姜黄素、挥发油含量比较研究[J].中国实验方剂学杂志,2012,18(17):108-111. |
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| 作者姓名： | 杨海玲 宋永龙 覃葆 黄华艳 吴尤娇 徐信 |
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| 作者单位： | 1. 广西中医学院药学院,南宁,530001
2. 江苏康缘药业股份有限公司,江苏连云港,222002 |
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| 基金项目： | 广西中医学院普通课题(P2009055) |
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| 摘 要： | 目的:比较姜黄炮制前后各样品中姜黄素及挥发油含量.方法:采用SHIMADZU,VP-ODS C18柱(4.6 mm×250 mm,5μm)色谱柱,流动相乙腈-0.1％冰醋酸溶液(48:52),流速1.0 mL·min-1,检测波长430 nm,柱温35 ℃.挥发油采用水蒸气蒸馏法.结果:姜黄不同炮制品姜黄素的含量为原药材(10.77 mg·g-1)>微炒品(10.04 mg·g-1)＞生品(10.02mg·g-1)＞酒制品(9.44 mg·g-1)＞醋制品(9.28 mg·g-1).挥发油含量为:原药材(8.05％)＞生品(8.00％)＞酒制品(7.99％)＞微炒品(7.81％)＞醋制品(7.60％).结论:不同炮制方法对姜黄中姜黄素及挥发油含量均有一定的影响.
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| 关 键 词： | 姜黄 炮制 挥发油 姜黄素 高效液相色谱法 |
| 收稿时间： | 2011/12/13 0:00:00 |
Comparision of Curcumin and Volatile Oil Content in Curcuma longa before and after Processed |
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| YANG Hai-ling,SONG Yong-long,QIN Bao,HUANG Hua-yan,WU You-jiao and XU Xin.Comparision of Curcumin and Volatile Oil Content in Curcuma longa before and after Processed[J].China Journal of Experimental Traditional Medical Formulae,2012,18(17):108-111. |
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| Authors: | YANG Hai-ling SONG Yong-long QIN Bao HUANG Hua-yan WU You-jiao and XU Xin |
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| Institution: | Department of Pharmacy, Guangxi Traditional Chinese Medical University, Nanning 530001, China;Kanion Pharmaceutical Co., Ltd, Lianyungang 222002, China;Department of Pharmacy, Guangxi Traditional Chinese Medical University, Nanning 530001, China;Department of Pharmacy, Guangxi Traditional Chinese Medical University, Nanning 530001, China;Department of Pharmacy, Guangxi Traditional Chinese Medical University, Nanning 530001, China;Department of Pharmacy, Guangxi Traditional Chinese Medical University, Nanning 530001, China |
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| Abstract: | Objective:To compare the diversity of curcumin content in Curcuma longa before and after processed.Method: The column of HPLC was SHIMADZU VP-ODS C18(4.6 mm×250 mm,5 μm),the mobile phase was acetonitrile-0.1% acetic acid(48∶52),V=1.0 mL · min-1,λ= 430 nm,t=30 ℃.Volatile oil was extracted with steam distillation.Result: The content of curcumin in different processed products of C.longa was as folllows: raw materials(10.77 mg · g-1)>slightly fried sample(10.04 mg · g-1)>primitive(10.02 mg · g-1)>liquor-fried sample(9.44 mg · g-1)>vinegar-fried sample(9.28 mg · g-1).The content of volatile oil was as follows: raw materials(8.05%)>primitive(8.00%)>liquor-fried sample(7.99%)>slightly fried sample(7.81%)> vinegar-fried sample(7.60%).Conclusion: Different processed methods may have some affection to the quality of C.longa. |
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| Keywords: | Curcuma longa processing volatile oil curcumin HPLC |
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