不同炒制温度对栀子中环烯醚萜苷类和西红花苷类成分的影响  

Effects of Different Stir-Frying Temperatures on the Contents of Iridoid Glycosides and Crocin Components of Gardeniae jasminoides

作　　者：霍雨佳 淡伟 赵梦秋 宣佳利 王亚芳 HUO Yu-jia(Anhui Health College,Chizhou 247099,Anhui,China)

机构地区：[1]安徽卫生健康职业学院,安徽池州247099

出　　处：《牡丹江医学院学报》2024年第3期123-129,共7页Journal of Mudanjiang Medical University

基　　金：安徽省自然科学基金重点项目(KJ2020A1144)。

摘　　要：目的建立HPLC法,比较栀子炒制过程中6种成分随炒制温度的含量变化规律。方法先用DCCZ3-4型电磁炒货机对江西新余、宜春、萍乡、丰城和湖南湘潭、长沙、衡阳七个不同产地栀子分别在上料温度160℃、200℃、250℃条件下,以10℃为一间隔作为炮制终点进行炮制,再采用HPLC法对炮制品中京尼平龙胆双糖苷、栀子苷、京尼平苷酸、西红花苷-Ⅰ、西红花苷-Ⅱ和藏红花酸6种成分进行含量测定。结果京尼平龙胆双糖苷、栀子苷、西红花苷-Ⅰ、西红花苷-Ⅱ含量分别平均下降了5.52 mg/g、45.63 mg/g、3.48 mg/g和0.42 mg/g。其中西红花苷-Ⅰ、西红花苷-Ⅱ在上料温度200℃、出料温度225℃时含量降至最低;京尼平苷酸和藏红花酸分别在上料温度250℃、出料温度280℃和上料温度200℃、出料温度225℃出现拐点,其含量先升后降。结论炒制温度对栀子中环烯醚萜苷类和西红花苷类成分含量均有较大影响,不同产区栀子炮制品中京尼平苷酸、西红花苷-Ⅰ、西红花苷-Ⅱ、藏红花酸的含量差异较大,为建立栀子饮片炮制品质量标准提供可靠依据。Objective HPLC method was established to compare the content changes of six components of Gardeniae jasminoides with Stir-Frying temperature.Methods The gardenia jasminoides from Xinyu,Yichun,Pingxiang,Fengcheng of Jiangxi and Xiangtan,Changsha,Hengyang of Hunan were processed with DCCZ3-4 electromagnetic stir-frying machine at the interval of 10℃of feeding temperature of 160℃,200℃and 250℃as the processing end point respectively,and then the content of 6 components in the processing product was measured by HPLC.Results the contents of Genipin-1-β-d-gentiobioside,gardenoside,crocin I and crocin II decreased by 5.52 mg/g,45.63 mg/g,3.48 mg/g and 0.42 mg/g respectively.The content of crocinⅠand crocinⅡdecreased to the lowest when the feeding temperature was 200℃and the discharging temperature was 225℃.Genipine acid showed an inflection point at the feeding temperature of 250℃and the discharging temperature of 280℃;Crocetin showed an inflection point at the feeding temperature of 200℃and the discharging temperature of 225℃,its content first increased and then decreased.

关 键 词：栀子 炮制 京尼平苷酸 栀子苷 西红花苷-Ⅰ 西红花苷-Ⅱ 藏红花酸 京尼平龙胆双糖苷 

分 类 号：R283.1[医药卫生—中药学]