Comparision of Curcumin and Volatile Oil Content in  before and after Processed

YANG Hai-ling; SONG Yong-long; QIN Bao; HUANG Hua-yan; WU You-jiao; XU Xin

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Comparision of Curcumin and Volatile Oil Content in before and after Processed

更新时间：2024-01-04

- Comparision of Curcumin and Volatile Oil Content in before and after Processed
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 18, Issue 17, Pages: 108-111(2012)
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- Published：2012
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YANG Hai-ling, SONG Yong-long, QIN Bao, et al. Comparision of Curcumin and Volatile Oil Content in before and after Processed[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(17): 108-111.
DOI：

YANG Hai-ling, SONG Yong-long, QIN Bao, et al. Comparision of Curcumin and Volatile Oil Content in before and after Processed[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(17): 108-111. DOI：

摘要

目的: 比较姜黄炮制前后各样品中姜黄素及挥发油含量。方法: 采用SHIMADZU

VP-ODS C18柱(4.6 mm× 250 mm

5 μm)色谱柱

流动相乙腈-0.1%冰醋酸溶液(48∶52)

流速1.0 mL·min-1

检测波长430 nm

柱温35 ℃。挥发油采用水蒸气蒸馏法。结果: 姜黄不同炮制品姜黄素的含量为原药材(10.77 mg·g-1)＞微炒品(10.04 mg·g-1) ＞生品(10.02 mg·g-1)＞酒制品(9.44 mg·g-1)＞醋制品(9.28 mg·g-1)。挥发油含量为:原药材(8.05%)＞生品(8.00%)＞酒制品(7.99%)＞微炒品(7.81%)＞醋制品(7.60%)。结论: 不同炮制方法对姜黄中姜黄素及挥发油含量均有一定的影响。

Abstract

Objective: To compare the diversity of curcumin content in Curcuma longa before and after processed. Method: The column of HPLC was SHIMADZU VP-ODS C18 (4.6 mm×250 mm

5 μm)

the mobile phase was acetonitrile-0.1% acetic acid (48∶52)

V=1.0 mL·min-1

λ= 430 nm

t=30 ℃. Volatile oil was extracted with steam distillation. Result: The content of curcumin in different processed products of C. longa was as folllows: raw materials(10.77 mg·g-1)>slightly fried sample(10.04 mg·g-1)>primitive(10.02 mg·g-1)>liquor-fried sample (9.44 mg·g-1)>vinegar-fried sample (9.28 mg·g-1). The content of volatile oil was as follows: raw materials(8.05%)>primitive(8.00%)>liquor-fried sample (7.99%)>slightly fried sample(7.81%)> vinegar-fried sample(7.60%). Conclusion: Different processed methods may have some affection to the quality of C. longa.

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