加热炒制对韭菜子出膏率、粉碎率及6种核苷类物质含量动态影响的研究  

Study on Dynamic Effect of Paste Yield,Crushing Rate and Content of 6 Nucleosides in Semen Allii Tuberosi by Processing of Stir-frying

作　　者：吴文辉 刘霞[1] 郭小红[1] 李杰 商思阳[1] WU Wen-hui;LIU Xia;GUO Xiao-hong;LI Jie;SHANG Si-yang(Department of Pharmacy,Chongqing Traditional Chinese Medicine Hospital,Chongqing 400021,China)

机构地区：[1]重庆市中医院药剂科,重庆400021

出　　处：《现代中药研究与实践》2021年第3期47-50,共4页Research and Practice on Chinese Medicines

基　　金：重庆市基础研究与前沿探索项目(cstc2018jcyjAX0017);重庆市科研院所绩效激励引导专项(cstc2018jxjl10003)。

摘　　要：目的阐明韭菜子出膏率、粉碎率及尿嘧啶、尿苷、肌苷、鸟苷、胸苷、腺苷6种核苷类物质含量在加热炒制过程中的动态变化规律。方法采用不同温度梯度和时间梯度加热炒制韭菜子,测定各样品中出膏率、粉碎率及尿嘧啶、尿苷、肌苷、鸟苷、胸苷、腺苷6种核苷类物质含量,绘制动态变化曲线图。结果加热炒制虽然可增加韭菜子最大出膏率和粉碎过筛率,能缩短韭菜子煎煮时间,但是尿嘧啶、尿苷、肌苷、鸟苷、胸苷、腺苷6种核苷类物质含量随着炒制温度的升高和时间的延长逐步降低。结论加热炒制可使韭菜子种壳破裂,以易于粉碎和煎煮,应充分把握炒制温度和时间,以达到最优药效。Objective To clarify the law of dynamic change of paste yield,crushing rate,uacil,uridine,inosine,guanosine,thymidine,adenosine in Semen Allii Tuberosi by processing of stir-frying.Methods Determination of different temperature and time conditions of fried Semen Allii Tuberosi paste rate,crushing rate,uracil,uridine,inosine,guanosine,thymidine,adenosine content,and draw dynamic change curve.ResultsStir-frying can increase the maximum paste rate and crushing sieving rate,and significantly shorten the decocting time of Semen Allii Tuberosi.But the contents of uracil,uridine,inosine,guanosine,thymidine and adenosine decreased gradually with the increasing of frying temperature and time.Conclusion We should fully grasp the fried temperature and time of Semen Allii Tuberosi,so that the seed shell of leek seeds cracked,in order to be conducive to crushing and decocting,to achieve the optimal medicinal effect.

关 键 词：加热炒制 韭菜子 出膏率 粉碎率 核苷 

分 类 号：R283.1[医药卫生—中药学]