干姜经不同炮制法对6-姜酚含量的影响  

The Preliminary Study of Different Processing Methods on Ginger

作　　者：王航宇[1,2] 李国玉[1,2] 张珂[1] 赵文彬[1,2] 王金辉[1,3] 

机构地区：[1]石河子大学药学院,石河子832002 [2]教育部新疆特种植物药资源重点实验室,石河子832002 [3]沈阳药科大学中药学院,沈阳110016

出　　处：《中国实验方剂学杂志》2013年第1期77-80,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家科技支撑计划2012(BAI30B02);石河子大学科学技术研究发展计划(ZRKX2009ZD05)

摘　　要：目的:研究干姜经不同的炮制方法对其主要化学成分6-姜酚含量的影响。方法:采用HPLC测定炒黄、炒炭(清炒、闷煅)、麸炒、砂炒等不同炮制工艺后干姜中6-姜酚含量的变化。结果:传统炮制中6-姜酚的含量从大到小依次为:炒黄>麸炒>干姜>砂炒>炒炭>闷煅。结论:炮制火候和条件是影响干姜中6-姜酚含量的主要因素,炒黄的温度条件相对最低,其6-姜酚含量最高为8.57 mg·g-1,麸炒温度条件比炒黄稍高一些,其6-姜酚含量为8.14 mg·g-1,说明一定受热程度有利于提高干姜中6-姜酚含量。Objective ： To study the influence of different processed methods on the content of 6-gingerol in ginger. Method： HPLC was used to determine 6-gingerol in ginger processed by fried yellow, fried carbon（clean fry, stewed calcined）, wheat bran fry, and sand fry respectively. Result： The content of 6-gingerol from high to low was fried yellow, wheat bran fry, crude ginger, Sand fry, fried carbon （clean fry）, stewed calcined. Conclusion： The amount and timing of heat in processing procedure were the main factors affecting the content of 6-gingerol in ginger. The temperature of fried yellow was lower than wheat bran fry, however the content of 6- gingerol in fried yellow ginger was higher than that in wheat bran fry Ginger with 8.57 mg ·g^-1 and 8.14 mg ·g^-1 respectively. A certain degree of heat can improve the content of 6-gingerol in ginger.

关 键 词：干姜 传统炮制 6-姜酚 高效液相色谱 

分 类 号：R284.1[医药卫生—中药学]