女贞子炮制过程中2种三萜类成分及水溶性低分子糖含量变化规律研究  

Study on the Changing Law of Two Kinds of Triterpene and the Water-soluble Low Molecular Sugar Contents in Ligustrum Lucidum Ait during Processing

作　　者：赵资堂[1] 张学兰[1] 李慧芬[1] 王莉[1] 

机构地区：[1]山东中医药大学,山东济南250355

出　　处：《辽宁中医杂志》2012年第12期2454-2457,共4页Liaoning Journal of Traditional Chinese Medicine

基　　金：国家科技重大专项"重大新药创制""山东省重大新药创制中心建设"(2009ZX09301-013)

摘　　要：目的:研究不同炮制条件对女贞子中三萜类成分齐墩果酸、熊果酸及低分子糖含量的影响,探讨女贞子酒制过程中齐墩果酸、熊果酸及低分子糖含量的动态变化规律。方法:对女贞子生品、清蒸品、酒蒸品及不同加热时间酒炖品中齐墩果酸、熊果酸和低分子糖含量进行测定比较。结果:女贞子经不同方法炮制后齐墩果酸和熊果酸含量无明显变化,而水溶性低分子糖含量增加,且随着炖制时间的延长,炮制品中低分子糖含量逐渐增加。结论:炮制对女贞子中齐墩果酸和熊果酸含量无明显影响,对低分子糖含量有显著影响。Objective ： To investigate the impact of different processing methods on two kinds of triterpene （ oleanolic acid and ursolic acid）and low molecular sugar contents of Ligustrum lucidum Ait, and discuss the dynamic changing law of oleanolic acid, ursolic acid and low molecular sugar content of Ligustrum lucidum Ait during wine-processed. Methods ： Oleanolic acid, ursolic acid and low molecular sugar contents in Ligustrum lucidum Air and the produced products of different processes （ steamed, wine steamed, wine stew with different time） were compared. Results ： Result ： The contents of oleanolic acid and ursolic acid had no obvious change, but low molecular sugar content was increased, and as the extension of time, the content in processed products was increased gradually. Conclusion： Processing had no significant influence on the contents of oleanolic acid and ursolic acid in Ligustrum lucidum Ait, but had remarkable influence on low molecular sugar content.

关 键 词：女贞子 炮制 齐墩果酸 熊果酸 低分子糖 

分 类 号：R284.3[医药卫生—中药学]