Influence of Processing on Three Main Components of Euodiae Fructus Studied by Factorial Design Method

ZHANG Xiao-feng; LIU Hong-yu; YANG Lei; LI Fei

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Influence of Processing on Three Main Components of Euodiae Fructus Studied by Factorial Design Method

更新时间：2024-01-04

- Influence of Processing on Three Main Components of Euodiae Fructus Studied by Factorial Design Method
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 17, Issue 7, Pages: 1-3(2011)
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- Published：2011
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ZHANG Xiao-feng, LIU Hong-yu, YANG Lei, et al. Influence of Processing on Three Main Components of Euodiae Fructus Studied by Factorial Design Method [J]. Chinese journal of experimental traditional medical formulae, 2011, 17(7): 1-3.
DOI：

ZHANG Xiao-feng, LIU Hong-yu, YANG Lei, et al. Influence of Processing on Three Main Components of Euodiae Fructus Studied by Factorial Design Method [J]. Chinese journal of experimental traditional medical formulae, 2011, 17(7): 1-3. DOI：

摘要

目的: 探寻影响吴茱萸中主要成分的炮制因素。方法: 以吴茱萸内酯、吴茱萸碱和吴茱萸次碱含量为指标

以加热和辅料为考察因素

选用2×2析因试验设计研究炮制对吴茱萸的影响

用SAS软件辅助数据分析。结果: 加热样品比不加热制品中吴茱萸碱含量显著增高(P<0.05)

吴茱萸次碱极显著增高(P<0.01)

吴茱萸内酯含量增高

但无统计学差异;不加甘草汁制品吴茱萸内酯显著高于加甘草汁制品(P<0.05)

甘草汁对吴茱萸碱和吴茱萸次碱含量的影响无统计学意义;加热和辅料处理的交互作用对吴茱萸内酯含量影响极显著(P<0.01)

对吴茱萸碱和吴茱萸次碱影响不显著。结论: 加热是影响吴茱萸主要成分含量的炮制因素

甘草汁的加入对所测定的3种成分含量影响不大。

Abstract

Objective: To explore the factors played important roles in Euodiae Fructus processing. Method: 2×2 factorial design was used in the processing with heating and adjuvant as independent variable. Evodin

evodiamine and rutaecarpine in Evodia were determined and analyzed by SAS. Result: Evodiamine and rutaecarpine in heating products were significantly higher than non-heating ones (P<0.05); evodin increased

but had no significant difference. Evodin in products without licorice was significantly higher than products with licorice (P<0.05); evodiamine and rutaecarpine showed no significant difference with or without of licorice. Heating and adjuvant had remarkable interaction to evodin (P<0.01)

but not significant to evodiamine and rutaecarpine. Conclusion: The heating was the main factor in Euodiae Fructus processing

while licorice juice had little effect on the content of the three components in Euodiae Fructus measured in this study.

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