川佛手干品蒸制与鲜品蒸制饮片质量比较分析  

Comparative analysis of qualities of steamed tablets from dried and fresh Citrus medica L.var.sarcodactylis Swingle

作　　者：侯媛芳 杨再清 杨小红 柯秀梅 吴明星 王云红 杨荣平[2] HOU Yuanfang;YANG Zaiqing;YANG Xiaohong;KE Xiumei;WU Mingxing;WANG Yunhong;YANG Rongping(Chongqing Engineering Research Center of Pharmaceutical Sciences,Chongqing Medical and Pharmaceutical College,Chongqing 401331,China;Southwest Univercity,Chongqing 400715,China;Chongqing Medical University,Chongqing 400016,China;Chongqing University of Chinese Medicine,Chongqing 402760,China)

机构地区：[1]重庆医药高等专科学校重庆市药物制剂工程技术研究中心,重庆401331 [2]西南大学,重庆400715 [3]重庆医科大学,重庆400016 [4]重庆中医药学院,重庆402760

出　　处：《中国医院药学杂志》2024年第23期2743-2750,共8页Chinese Journal of Hospital Pharmacy

基　　金：重庆市教育委员会科学技术研究项目(编号:KJQN202102801);重庆市科学技术局技术创新与应用发展专项(编号:cstc2019jscxgksbX0085)。

摘　　要：目的:比较川佛手干品蒸制与鲜品蒸制饮片的质量差异,并分析川佛手生品“燥性”相关的化学成分。方法:采用UV法测定总黄酮,HPLC法测定主要成分柚皮苷、橙皮苷、滨蒿内酯、香叶木苷、5,7-二甲氧基香豆素、佛手苷内酯含量,GC-MS法测定挥发性成分,比较不同蒸制饮片质量差异。结果:川佛手鲜品蒸制饮片总黄酮和主要成分含量略高于干品蒸制饮片,其中鲜品蒸制及干品蒸制饮片的总黄酮、橙皮苷、滨蒿内酯、5,7-二甲氧基香豆素的含量分别为2.321、0.061、6.902、1.113、2.297、0.054、6.452、1.069 mg·g^(-1);蒸制饮片相比于生饮片滨蒿内酯含量增加,5,7-二甲氧基香豆素含量降低,其他成分没有明显变化;干品蒸制饮片相比于生饮片有10种成分相对含量降低,鲜品蒸制饮片相比于生饮片有7种成分相对含量降低,2种蒸制方式都降低的成分为4,7,7-trimethylbicyclo[4.1.0]hept-2-ene、芳樟醇、(-)-4-萜品醇、α-松油醇。结论:川佛手鲜品蒸制饮片主要成分含量略高于干品蒸制饮片,表明川佛手蒸制饮片可趁鲜切片蒸制,以减少加工环节;蒸制品与生品主要化学成分含量比较,主要为挥发性成分含量有所降低,因此推测挥发性成分是川佛手产生“燥性”的可能原因。OBJECTIVE To compare the quality differences between steamed tablets produced from dried and fresh Citrus medica L.var.sarcodactylis Swingle and examine the chemical constituents related to"dryness"of raw product.METHODS Total flavonoid content was determined by ultraviolet(UV)method while the levels of naringin,hesperidin,scopoletin,diosmin,5,7-dimethoxycoumarin and bergapten were quantified with high performance liquid chromatography(HPLC).Volatile components were analyzed by gas chromatography-mass spectrometry(GC-MS)and quality differences among various steamed tablets were compared.RESULTS Fresh steamed tablets showed slightly higher levels of total flavonoid content and major components as compared with dried steamed tablets.Specifically,total flavonoids,hesperidin,artemisinin lactone and 5,7-dimethoxycoumarin in fresh steamed tablets and dried steamed tablets were 2.321,0.061,6.902,1.113 mg·g^(-1)and 2.297,0.054,6.452,1.069 mg·g^(-1),respectively.As compared with raw tablets,steaming resulted in an elevation of artemisinin lactone content but a decline of 5,7-dimethoxycoumarin level,with no significant change in other components.Ten components in dried steamed tablets and seven in fresh steamed tablets showed lower relative content as compared with raw tablets.Notably,four components of 4,7,7-trimethylbicyclo[4.1.0]hept-2-ene,linalool,(-)-4-terpineol andα-terpineol decreased in both steaming methods.CONCLUSION A higher content of key components in fresh steamed tablets suggests that steaming fresh slices may reduce the need for additional processing steps.The comparison of steamed and raw products indicated that volatile components decrease after steaming.And these volatile constituents may be responsible for"dryness"associated with Citrus medica L.var.sarcodactylis Swingle.

关 键 词：川佛手 鲜品蒸制 干品蒸制 质量评价 

分 类 号：R283.6[医药卫生—中药学] R917[医药卫生—中医学]