酒制对菟丝子中槲皮素含量的影响  

Influence with Wine Processing on Content of Quercetin from Cuscutae Semen

作　　者：谢新年[1] 刘艳芳[1] 吕鹏[1] 张振凌[1] 

机构地区：[1]河南中医学院,郑州450008

出　　处：《中国实验方剂学杂志》2011年第17期55-57,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家"十一五"科技支撑计划项目(2006BAI09B06-07)

摘　　要：目的:对不同炮制程度的菟丝子酒制品中槲皮素含量进行检测,研究酒制炮制对槲皮素含量的影响。方法:制备不同加酒量、不同温度、不同时间酒制样品,高效液相法测定槲皮素含量。结果:生品中几乎不含槲皮素,炮制后含量显著增高,并且不同烘制温度、不同烘制时间、不同闷润时间、不同黄酒用量对菟丝子中槲皮素含量均有影响。结论:酒制炮制提高菟丝子槲皮素含量,不同炮制工艺水平对菟丝子槲皮素含量影响不同。Objective：According to determining the content of quercetin from Cuscutae Semen by different processing degree with wine,to research the influence of different wine processing on the content of quercetin.Method： To prepare the samples of different wine quantity to be added,different temperature and different time of wine processing,determined the content of quercetin by HPLC.Method： Almost no quercetin was determined in the crude material,the content of quercetin significantly increased after processing,processing factors with different processed temperature,time,moistening time and rice wine volume all had effect on the content of quercetin.Conclusion： The content of quercetin was increased by processing with wine,there were different effect on the content of quercetin with different processing craft level.

关 键 词：菟丝子 槲皮素 酒制 

分 类 号：R283.6[医药卫生—中药学]