热处理对中药苍耳子中活性成分绿原酸含量的影响  

Effects of Heating on the Content of the Active Component-chlorogenic Acid in Xanthii Fructus

作　　者：程智[1,2] 陈斌[1] 李甫[1] 王明奎[1] 

机构地区：[1]中国科学院成都生物研究所,四川成都610041 [2]中国科学院研究生院,北京100039 [3]中国科学院山地生态恢复与生物资源利用重点实验室,四川成都610041

出　　处：《时珍国医国药》2011年第9期2108-2110,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家“973”重点基础研究发展计划(No.2009CB522804)

摘　　要：目的考察加热温度和时间对中药苍耳子中主要活性成分绿原酸含量的影响。方法采用HPLC法测定了7个不同温度(140,150,1601,70,1801,90和200℃)和8个不同时间(153,0,45,60,75,90,105和120 min)热处理后的苍耳子中绿原酸的含量,并与生苍耳子中绿原酸的含量进行了比较分析。结果不同加热温度和时间均会对苍耳子中绿原酸的含量产生较明显影响,温度比时间的影响更大,适当的加热能提高苍耳子中绿原酸的含量。结论在加热温度为150℃并保温60 min时,苍耳子中绿原酸的含量最高。Objective To study the effects of heating on the content of active constituent-chlorogenic acid in Xanthii Fructus. Methods HPLC was used to measure the content of chlorogenic acid in heat-processed Xanthii Fructus samples,which were heated under seven different temperature（140,150,160,170,180,190 and 200℃） and eight different heating time（15,30,45,60,75,90,105 and 120 min） respectively.Results By comparing the result with the unprocessed Xanthii Fructus sample,it was revealed that the heating temperature and time could obviously affect the content of chlorogenic acid in Xanthii Fructus,and the temperature was greater than heating time.Proper heating would increase the content of chlorogenic acid in Xanthii Fructus. Conclusion Heating at 150℃ for 60 min can obtain the highest content of chlorogenic acid.

关 键 词：苍耳子 绿原酸 加热温度 加热时间 高效液相色谱 

分 类 号：R284.1[医药卫生—中药学]