炒决明子的炮制工艺研究 |
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引用本文: | 方艳夕,韩路,谭志静,朱金坤,俞浩.炒决明子的炮制工艺研究[J].齐齐哈尔轻工业学院学报,2012(1):47-51. |
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作者姓名: | 方艳夕 韩路 谭志静 朱金坤 俞浩 |
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作者单位: | [1]安徽科技学院食品药品学院,安徽凤阳233100 [2]安徽鸿生生物科技有限公司,安徽蚌埠233000 |
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基金项目: | 安徽省高校省级自然科学研究项目(KJ20l12083);安徽科技学院青年基金项目(ZRC2011284) |
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摘 要: | 利用正交设计对炒决明子的炮制工艺进行研究。分别采用高效液相色谱法和紫外一可见分光光度法对不同炮制条件下的炒决明子中蒽醌类成分和多糖类成分进行含量测定。高效液相色谱法采用Shim—packVP—ODS Cu(4.6mm×150mm,5μm)色谱柱;流动相为甲醇-0.1%磷酸水溶液,梯度洗脱;流速O.8mL/min;检测波长254nm。紫外-可见分光光度法采用苯酚-硫酸比色法。结果优选出较佳的炮制工艺为140℃下炒制3min。为进一步研究清炒决明子的炮制原理及制定科学化的炮制工艺奠定基础。
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关 键 词: | 决明子 清炒 高效液相色谱法 蒽醌 多糖 |
Study on the conditions for proce,~sing technology of Cassiae Semen fried without additional ingredients |
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Authors: | FANG Yan-xi HAN Lu TAN Zhi-jing ZHU Jin-kun YU Hao |
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Affiliation: | 1. College of Food and Drug, Anhui Science and Technology University, Anhui Fengyang 233100, China; 2. Hongsheng Biological Technology Company Ltd. in Anhui Province, Anhui Bengbu 233000, China ) |
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Abstract: | To select the optimum conditions for processing technology of Cassiae Semen fried without additional ingredients. To determination of the anthraquinones and polysaccharide contents in the processed of Cassiae Semen by HPLC and UV spectrophotometry. The result is used to make better processing technology for 3 minutues at 140 degrees celsius. The study can be used for further studies in the processing of Cassiae Semen. |
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Keywords: | Cassiae Semen fries without additional ingredients high performance liquid chromatography anthraquinones polysaecharide |
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