不同陈化方式对宛艾中酚酸类和黄酮类物质含量的影响  

Effect of Different Aging Methods on the Content of Phenolic Acids and Flavonoids in Wan Artemisiae argyi

作　　者：谭春斌[1] 周瑶 苏智敏[1] 李娟 陈岗[1] TAN Chun-bin;ZHOU Yao;SU Zhi-min(Chongqing Academy of Chinese Materia Medica,Chongqing 400065)

机构地区：[1]重庆市中药研究院,重庆400065

出　　处：《安徽农业科学》2024年第17期178-180,257,共4页Journal of Anhui Agricultural Sciences

基　　金：重庆市科技局基本科研业务费项目(cstc2021jxjl-jbky80001);鲁渝科技协作计划项目(cstc2021jscx-lyggX0005)。

摘　　要：以酚酸中的新绿原酸、绿原酸、隐绿原酸、咖啡酸、异绿原酸B、异绿原酸A、异绿原酸C和黄酮类的棕矢车菊素、异泽兰黄素为指标,采用高效液相色谱仪(HPLC)研究宛艾自然陈化与加速陈化过程中酚酸类和黄酮类物质含量的变化。结果表明:在加速陈化过程中,大多数酚酸类物质含量增加,黄酮类棕矢车菊素含量逐渐减少,黄酮类异泽兰黄素含量明显增加;在自然陈化过程中,黄酮类物质棕矢车菊素、异泽兰黄素含量逐渐增加,酚酸类物质随陈化时间的增加变化各异。研究结果对宛艾大健康产品的开发具有一定的借鉴意义。Using new chlorogenic acid,chlorogenic acid,cryptochlorogenic acid,caffeic acid,isochlorogenic acid B,isochlorogenic acid A and isochlorogenic acid C in phenolic acids,as well as flavonoids such as brown cyanidin and isoxanthin,as indicators,the changes in the content of phenolic acids and flavonoids during the natural and accelerated aging processes of Wan Artemisiae argyi were studied using high performance liquid chromatography(HPLC).The results showed that during the accelerated aging process,the content of most phenolic acids were increased and the flavonoid isoxanthin significantly increased,while the flavonoid brown cyanidin gradually decreased.During the natural aging process,the content of flavonoids such as brown cyanidin and isoxanthin were gradually increased,while phenolic acids varied with increasing aging time.The research results had certain reference significance for the development of Wan Artemisiae argyi health products.

关 键 词：宛艾 陈化方式 酚酸类物质 黄酮类物质 含量 

分 类 号：R284[医药卫生—中药学]