5种炮制方法对南葶苈子脂肪油组成和含量的影响  

Effects of five processing methods on compositions and contents of fatty oils in Descurainiae Semen

作　　者：李红伟[1,2] 石延榜[1] 田连起[1,2] 匡海学[3] 郑晓珂[1,2] 冯卫生[1,2] 

机构地区：[1]河南中医药大学药学院,河南郑州450046 [2]河南中医药大学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 [3]黑龙江中医药大学药学院,黑龙江哈尔滨150040

出　　处：《中成药》2017年第8期1661-1665,共5页Chinese Traditional Patent Medicine

基　　金：科学技术部国家重点基础研究发展计划"973计划"项目(2013CB531802);河南中医学院博士科研基金(BSJJ2012-04)

摘　　要：目的考察制霜、蒸制、酒炙、盐炙、醋炙对南葶苈子Descurainiae Semen脂肪油组成和含有量的影响。方法5种方法分别炮制南葶苈子,石油醚提取各炮制品脂肪油后将其衍生化,GC-MS法进行定性鉴定和定量测定。结果除制霜法外,各炮制方法均能提高脂肪油提取率。与生品比较,各炮制品中脂肪油数量减少,但含有量均增加。所得脂肪油主要组成为不饱和脂肪酸,除醋炙品外,各炮制品中其含有量均高于生品。结论不同炮制方法对南葶苈子脂肪油组成和含有量的影响有明显差异,其中醋炙炮制效果不理想。AIM To investigate the effects of frost-like powder,steaming,stir-frying with wine,stir-frying with salt-water and stir-frying with vinegar on compositions and contents of fatty oils in Descurainiae Semen.METHODS Descurainiae Semen was processed by five methods,respectively. The fatty oils were extracted from various processed products by petroleum ether,which were then derivatized. GC-MS was adopted in the qualitative identification and quantitative determination. RESULTS Except for frost-like powder,various processing methods could increase the extraction rate of fatty oils. Compared with raw product,the quantities of fatty oils in various processed products were decreased,together with the increased contents. The main compositions of obtained fatty oils were unsaturated fatty acids,whose contents in various processed products（ except stir-frying with vinegar product）were higher than those in the raw product. CONCLUSION The effects of different processing methods on compositions and contents of fatty oils in Descurainiae Semen show obvious differences,among which the processing effect of stir-frying with vinegar is not satisfactory.

关 键 词：南葶苈子 脂肪油 制霜 蒸制 酒炙 盐炙 醋炙 GC-MS 

分 类 号：R284.1[医药卫生—中药学]