炒制对栀子饮片中鞣质含量及吸附性的影响

目的：研究栀子炒焦、炒炭后的鞣质含量及其吸附力的变化规律，为揭示栀子饮片炒制原理提供实验依据。方法：比较测定栀子及炒焦、炒炭品的色素吸附力、鞣质含量、pH与电导率的变化。结果：栀子炒制后吸附率与鞣质含量明显上升，以炭药最高。栀子炒炭品的pH普遍高于炒焦品。栀子及其炒制品电导率没有规律性的变化。结论：栀子及其炒制品的吸附率及其鞣质含量的变化可以作为研究炒焦、炒炭品的指标，pH可以作为栀子焦品与炭品的区别指标。为栀子饮片炮制规范的制定提供了参考。

Content of the Tanning and Absorption Capacity of Carbon in Different Processed Gardenia Slices

Objective: To in investigate the variation of the Gardenia jasminoides, the products stir-fried into dark brown and stir-fried into carbon to provide experimental basis for revealing the stir-frying principle of gardenia slices. Method: The absorption capacity of carbon and the content of the tanning between the G. jasminioides and its processed products were compared. Result: The absorption capacity of carbon and the content of the tanning of G. jasminoides were obviously increased after processed, and the pH value of the G. jasminoides stir-fried into carbon was generally higher than the G. jasminoides stir-fried into dark brown. But the electrical conductivity of G. jasminoides and its processed products shows variation without law. Conclusion: The variation of the absorption capacity of carbon and the content of the tanning between the G.jasminioides and its processed products can be used as index of the research on the G. jasminoides and its processed products, the pH value can be used as index of distinction between the G. jasminoides stir-fried into dark brown and the G. jasminoides stir-fried into carbon. The research can provide a reference for making the processing standard of G. jasminoides.