不同炮制方法对诃子中没食子酸含量的影响

目的:以没食子酸含量为指标,考察不同炮制方法对诃子酚酸类成分的影响。方法:采用HPLC测定不同炮制品中没食子酸的含量,色谱柱为Kromasil C18(250 mm×4.6 mm,5μm),流动相为乙腈-0.1%甲酸水(3∶97),流速1.0 mL/min,检测波长273 nm。结果:不同炮制品中没食子酸的含量有显著性差异,其大小依次为:面煨麸煨清炒≈烘制生品。结论:诃子加热炮制后游离没食子酸含量增加,以麸煨和面煨增加最多,分别为20.21%和24.45%。

Effects of Different Processing Methods on Content of Gllic Acid in Chebulae Fructus

Objective：Take gllic acid content as an indicator to study the effect of different processing meth- ods on the content of phenolic acid ingredients. Methods：Using HPLC to measure the content of gllic acid in different processing products of Chebulae fructus. The column was performed on Kromasil C18（250 mm × 4.6 mm,5 μm）,with mobile phase for acetonitrile and 0.1% formic acid（3：97）,velocity 1.0 mL/min,wavelength detection 273 nm. Results：The contents of gllic acid were significant differences with different processing method. The content changes of gllic acid are as follows：roasting with wheat flour〉roasting with wheat bran〉frying without adjuvant ≈baking products〉raw products. Conclusion：The contents of free gllic acid increased significantly after being heated and roasting with wheat flour or bran could increase maximal- ly increasing rate in order as 20.21%,24.45%.