Effects of Different Processing Methods on the Principal Constituents of Jumi

SUN Shu-fang1; YE Yong-jun2; PAN Xin-he3; ZHANG Xin-feng1; SI Jin-ping1

doi:10.13422/j.cnki.syfjx.2013.03.035

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Effects of Different Processing Methods on the Principal Constituents of Jumi

更新时间：2024-09-23

- Effects of Different Processing Methods on the Principal Constituents of Jumi
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 19, Issue 3, Pages: 79-83(2013)
- 作者机构：
  
  1. 浙江农林大学亚热带森林培育国家重点实验室培育基地天然药物研发中心
  2. 浙江遂昌惠康药业有限公司
  3. 浙江省丽水林业科学研究院中药材研究所
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2013.03.035
  CLC： R284.1
- Published：2013
- 稿件说明：
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[1]孙淑芳,叶拥军,潘心禾,张新凤,斯金平.不同加工方法对菊米功效成分含量的影响[J].中国实验方剂学杂志,2013,19(03):79-83.

SUN Shu-fang1, YE Yong-jun2, PAN Xin-he3, et al. Effects of Different Processing Methods on the Principal Constituents of Jumi[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(3): 79-83.
[1]孙淑芳,叶拥军,潘心禾,张新凤,斯金平.不同加工方法对菊米功效成分含量的影响[J].中国实验方剂学杂志,2013,19(03):79-83. DOI： 10.13422/j.cnki.syfjx.2013.03.035.

SUN Shu-fang1, YE Yong-jun2, PAN Xin-he3, et al. Effects of Different Processing Methods on the Principal Constituents of Jumi[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(3): 79-83. DOI： 10.13422/j.cnki.syfjx.2013.03.035.

摘要

目的:比较不同加工处理方法对菊米主要功效成分含量的影响

评价不同加工方法处理的菊米质量。方法:收集不同加工方法处理的菊米样品

采用紫外-可见分光光度计测定总黄酮含量。采用HPLC测定菊米中绿原酸、木犀草苷及3

5-O-双咖啡酰基奎宁酸含量。结果:未经杀青直接烘干的菊米各指标成分含量普遍偏低;手工与机械加工方法处理后的菊米中总黄酮、绿原酸及3

5-O-双咖啡酰基奎宁酸的含量总体变化趋势是机械加工>手工加工

且存在显著差异

而木犀草苷的含量不存在显著差异。结论:菊米以机械加工质量最佳

在菊米产地宜采用机械加工保证其质量。

Abstract

Objective:To compare the effects of different processing methods for Jumi on the principal constituents and determine the best processing methods.Method: Jumi of different processing methods were collected from Zhejiang Suichang Shilian Mountain.The content of total flavonoids was determined by UV spectrophotometry.Chlorogenic acid

lutelin-7-O-β-D-glucoside and 3

5-O-discaffeoylquinc acid were analyzed by HPLC.Result: The results showed that the effects of processing methods on the principal constituents for Jumi were significant.The Jumi which was dried directly no fixation showed lower content according to standard compounds.The overall change trend of effective component content is mechanical processing>manual processing

and the variations are significant except lutelin-7-O-β-D-glucoside.Conclusion: The best processing methods is mechanical processing.

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SUN Shu-fang

YE Yong-jun

PAN Xin-he

ZHANG Xin-feng

SI Jin-ping

LIANG Xiaojie

LI Guowei

ZHOU Lin

Related Institution

Guangzhou University of Chinese Medicine

Guangdong Provincial Enterprise Key Laboratory of Traditional Chinese Medicine Formula Granule，Guangdong Efong Pharmaceutical Co. Ltd.

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