鲜果槟榔前处理工艺对槟榔饮片中生物碱含量的影响  

Effects of Processing Technology on Alkaloid Content in Areca Catechu Decoction Pieces

作　　者：谷威 王高烽 孔丹丹 骆骄阳[2] 李锦萍 马永贵 杨美华[2] GU Wei;WANG Gaofeng;KONG Dandan;LUO Jiaoyang;LI Jinping;MA Yonggui;YANG Meihua(Key Laboratory of Medicinal Animal and Plant Resources of Qinghai-Tibetan Plateau in Qinghai Province,Qinghai Normal University College of Life Sciences,Xi'ning,Qinghai 810008,China;Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine,Ministry of Education,Institute of Medicinal Plant Development,Chinese Academy of Medical Sciences&Peking Union Medical College,Beijing 100193,China)

机构地区：[1]青海师范大学生命科学学院,青海省青藏高原药用动植物资源重点实验室,青海西宁810008 [2]中国医学科学院北京协和医学院药用植物研究所,中草药物质基础与资源利用教育部重点实验室,北京100193

出　　处：《农产品加工》2023年第12期38-42,共5页Farm Products Processing

基　　金：国家自然科学基金项目(81903797,2020)。

摘　　要：槟榔饮片中生物碱含量直接影响药效价值。槟榔鲜果处理加工形成槟榔饮片需经过一系列前处理工艺。以槟榔鲜果为研究对象,以槟榔中槟榔碱、槟榔次碱、去甲基槟榔碱和去甲基槟榔次碱为考查指标,基于高效液相色谱法测定了鲜果槟榔及加工过程关键处理工艺环节中4种生物碱含量的动态变化水平,并采用聚类分析和主成分分析进行多元统计。结果发现,前处理加工过程中4种生物碱含量变化不具有一致性,当以药效指标性成分槟榔碱为考核指标时,在浸泡煮洗40℃,90 min,干燥45℃,30 min,碳酸钠浓度为0.35 mol/L为最佳工艺条件。研究槟榔饮片加工工艺过程中生物碱含量变化规律,为探索槟榔饮片的良好加工过程提供参考。The content of alkaloids in areca catechu slices directly affects the pharmacodynamic value.Areca nut fresh fruit processing to form areca nut slices requires a series of pretreatment processes.In areca fruit as the research object,by arecoline,betelnut times alkali,methyl arecoline and methyl betelnut alkali as examining index,based on fresh fruit betel nut was determined by high performance liquid chromatography(HPLC)method,the key process and machining process of the dynamic change of four alkaloids content in levels,and USES the principal component analysis and cluster analysis in multivariate statistics.The results showed that there was no consistency in the content changes of the four alkaloids in the pretreatment process.When arecoline,a pharmacodynamic indicator,was taken as the evaluation index,the optimal technological conditions were soaking and boiling at 40℃for 90 min,drying at 45℃for 30 min and sodium carbonate concentration of 0.35 mol/L.In this study,the changes of alkaloid content during the processing of areca catechu decoction pieces were mastered,which provided a reference for exploring the good processing process of areca catechu decoction pieces.

关 键 词：槟榔 生物碱 动态变化 加工工艺 统计分析 

分 类 号：R283.3[医药卫生—中药学]