肉桂显微特征指数与化学成分相关性研究  

Correlation between Microscopic Characteristic Index and Chemical Components of Cinnamon

作　　者：郭爽[1] 梁鹂[1] 李庆[1] 张建逵[1] 康廷国[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《时珍国医国药》2016年第10期2312-2315,共4页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.81173499)

摘　　要：目的测定肉桂马蹄形石细胞显微特征指数及各有效成分的含量,分析相关性,建立评价肉桂质量的新方法。方法采用容量分析法对肉桂粉末中马蹄形石细胞的显微特征指数值进行测定;采用高效液相色谱法对肉桂中指标性成分桂皮醛及其有效成分肉桂醇、肉桂酸和香豆素的含量进行测定,将各组数据用统计方法进行相关性分析。结果肉桂的显微特征指数与桂皮醛、肉桂醇含量具有极显著的相关性(正相关);与香豆素含量具有显著的相关性(正相关);与肉桂酸含量则无相关性。结论测定肉桂的显微特征指数用以评价其质量是科学、简便的,并可为肉桂的质量控制提供新的途径,为其标准制定提供参考。Objective To quantify the microscopic characteristic index of Cinnamon horseshoe stone cells and its chemical compo- nents, and to analysis their correlation . to establish a new method for evaluating the quality of the Cinnamon. Methods Capacity analysis was used to quantify horseshoe stone cells of Cinnamon; cinnamic aldehyde , which is major composition of Cinnamon was measured by HPLC, so did Cinnamon＇s effective components, such as cinnamie alcohol, cinnamic acid and coumarin. The data was aaalyzed by SPSS statistics software. Results In Cinnamon ,the microscopic characteristic index and cinnamaldehyde, cinnam- ic alcohol are significantly correlated. Conclusion It is scientific and convenience to assess the quality of Cinnamon by determi- ning the microscopic characteristic index. The new methods can be applied to the quality assessment of Cinnamon and can be refer- enced for its standards.

关 键 词：肉桂 显微特征指数 石细胞 化学成分 桂皮醛 相关分析 

分 类 号：R284.1[医药卫生—中药学]