木瓜不同炮制品中水溶性有机酸的含量比较  

The comparative study on the content of total water-soluble organic acid in different processed products of Chaenomelis fructus

作　　者：王光宁[1] 杨银凤[1] 陈秋兰[1] 

机构地区：[1]广东药学院中药学院,510006

出　　处：《中国现代药物应用》2012年第22期5-6,共2页Chinese Journal of Modern Drug Application

摘　　要：目的比较不同炮制方法对木瓜中水溶性有机酸含量的影响。方法采用酸碱滴定法以0.1moloLNaOH标准溶液为滴定液,苹果酸为对照品测定水溶性有机酸的含量。结果水溶性有机酸含量:生品6.61%,炒黄品5.78%,炒焦品4.87%,酒炙品4.82%,盐炙品4.77%。结论炮制温度和时间对木瓜中水溶性有机酸的含量有影响。Objective To study the influences of different processing methods on the content of water- soluble organic acid in Chaenomelis fructus. Methods The determination of water-soluble organic acid in dif- ferent processed Chaenomelis fructus was carried out by acid-base titration method with 0. 1 mol/L NaOH stand- ard solution and titrantmalic acid as the standard quantitative. Results The contents of water-soluble organic acid：crude Chaenomelis fructus 6.61%, chaohuang product 5.78 %, chaojiao product 4. 87 %, processed prod- uct with wine 4. 82%, processed product with salt 4.77%. Conclusion The processing temperature and time influence the content of water-soluble organic acid.

关 键 词：木瓜 炮制 水溶性有机酸 比较 

分 类 号：R284.1[医药卫生—中药学]