果实熟度及加工方式对瓜蒌子中3,29-二苯甲酰基栝楼仁三醇的影响  

Influence of Different Processing Methods and Mature Stages on 3,29-Dibenzoyl Rarounitriol of Trichosanthes kirilowii Seeds

作　　者：刘金娜[1,2] 谢晓亮[2] 杨太新[1] 张存莉[3] 贾东升[2] 刘铭[2] 温春秀[2] 

机构地区：[1]河北农业大学,河北保定071000 [2]河北省农林科学院经济作物研究所,河北石家庄050051 [3]西北农林科技大学,陕西杨凌712100

出　　处：《中药材》2014年第4期581-583,共3页Journal of Chinese Medicinal Materials

基　　金：国家科技支撑计划(2011BA107B05)

摘　　要：目的:比较不同果实成熟度及加工方式对瓜蒌子质量的影响。方法:以瓜蒌子中3,29-二苯甲酰基栝楼仁三醇的含量为考察指标,采用HPLC法测定栝楼青果、中果、熟果以及不同干燥方式瓜蒌子中3,29-二苯甲酰基栝楼仁三醇的含量。结果:完全成熟的瓜蒌子质量优于未成熟的瓜蒌子;60℃下烘干的瓜蒌子质量最优,3,29-二苯甲酰基栝楼仁三醇含量高达131.63μg/mL。结论:不同的果实熟度和加工方式对瓜蒌子质量有明显影响。Objective： To study the different mature stages and the best processing methods on the quality of Trichosanthes kirilowii seeds.Methods： The content of 3,29-dibenzoyl rarounitriol in Trichosanthes kirilowii seeds was determined by HPLC.The sample of different mature stages such as immature,near mature and fully mature and processed by different methods were studied.Results： Fully mature Trichosanthes kirilowii seeds were better than the immatured,and the best processing method was dried under 60 ℃,the content of 3,29-dibenzoyl rarounitriol reached up to 131.63 μg /mL.Conclusion： Different processing methods and different mature stages had a significant influence on the quality of Trichosanthes kirilowii seeds.

关 键 词：瓜蒌子 果实熟度 加工方式 3 29-二苯甲酰基栝楼仁三醇 

分 类 号：R283.3[医药卫生—中药学]