百药煎发酵过程中没食子酸含量动态变化的研究  

Determination of Gallic Acid Content Dynamic Change of Baiyaojian in Fermentation Process

作　　者：孙翼飞[1,2] 张振凌[1,2] 李柯柯[1] 胡婷婷[1] 张娟[1] 王瑞生[1] 李军[1] 

机构地区：[1]河南中医学院,河南郑州450046 [2]呼吸疾病诊疗与新药研发河南省协同创新中心,河南郑州450046

出　　处：《中华中医药学刊》2016年第7期1630-1633,共4页Chinese Archives of Traditional Chinese Medicine

基　　金：国家中医药行业科研专项子课题(201507004-03);河南中医学院研究生科研创新基金项目(20140013)

摘　　要：目的:HPLC法测定百药煎发酵过程中没食子酸含量的动态变化,为百药煎发酵时间终点提供依据。方法:HPLC法检测百药煎在不同的发酵时间段性状及没食子酸含量,比较五倍子和百药煎色谱图的变化。结果:百药煎在18 h之内外观性状特征及没食子酸的含量在12 h以内变化不明显;发酵24 h外观表面开始少量薄白霜,48 h长满白霜,发酵60 h长少量棕色孢子,没食子酸的含量为215.6 mg/g;60 h后没食子酸的含量开始降低,66 h以后百药煎表面开始变黄变黑,144 h表面长满棕黑色孢子,没食子酸含量降至0.04%。结论发酵时间对没食子酸的含量影响较大,发酵60 h百药煎没食子酸含量达到最高,提示60 h可能是百药煎的最佳发酵时间。Objective： To determine the gallic acid content dynamic change of Baiyaojian in the fermentation process by HPLC method and provide the basis for Baiyaojian fermentation end time. Methods： Determine traits in different fermentation periods and the content of gallic acid in Baiyaojian by HPLC and compare Chinese gall and Baiyaojian chromatogram changes. Results： There was no change characteristic within 18 h and the content of gallic acid had no obvious change within 12 h. A littlet of thin white frost began to appear within 24 h and full of rime within 48 h. There was a small amount of brown spore after long fermentation for 60 h. The content of gallic acid was 215. 6 mg / g. The content of gallic acid began to reduce after 60 h. Baiyaojian surface turned brown black after 66 h. Gallic acid content reduced to0. 04% and the surface was covered with dark brown spore within 144 h. Conclusion： Fermentation time has large effect on the content of gallic acid（ P〈0. 05）. Fermentation for 60 h,the gallic acid content in Baiyaojian is highest,indicating60 h is probably the best fermentation time for Baiyaojian.

关 键 词：百药煎 HPLC 没食子酸 动态变化 

分 类 号：R284.1[医药卫生—中药学]