Effects of Different Steaming Time on Quality of Gardeniae Fructus

GAO Xiao-yan; XIAO Wei; XU Hai-juan; YAO Qing; LING Ya

doi:10.13422/j.cnki.syfjx.2014150035

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Effects of Different Steaming Time on Quality of Gardeniae Fructus

更新时间：2024-01-04

- Effects of Different Steaming Time on Quality of Gardeniae Fructus
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 20, Issue 15, Pages: 35-36(2014)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2014150035
  CLC： R283.6
- Published：2014
- 稿件说明：
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GAO Xiao-yan, XIAO Wei, XU Hai-juan, et al. Effects of Different Steaming Time on Quality of Gardeniae Fructus[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(15): 35-36.
DOI：

GAO Xiao-yan, XIAO Wei, XU Hai-juan, et al. Effects of Different Steaming Time on Quality of Gardeniae Fructus[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(15): 35-36. DOI： 10.13422/j.cnki.syfjx.2014150035.

摘要

目的：比较不同蒸制时间对栀子中栀子苷含量和指纹图谱的影响。方法：将栀子分别蒸制上气1，2，3次，干燥处理，比较不同栀子炮制品中栀子苷含量和指纹图谱。采用HPLC测定栀子苷含量，流动相乙腈-水（15：85），检测波长238 nm；利用HPLC测定栀子指纹图谱，流动相甲醇（A）-0.1%磷酸溶液（B）梯度洗脱（0~50 min，20%~60%A；50~60 min，60%A），流速0.8 mL·min-1，检测波长225 nm。结果：栀子蒸至上气1，2，3次时栀子苷质量分数分别为3.06%，4.07%，4.19%，三者的指纹图谱相似度均>0.96。结论：蒸制时间是影响栀子中栀子苷含量的重要因素之一，建议蒸至上气2次。

Abstract

Objective: To compare effects of different steaming time on the content of jasminoidin and fingerprint of Gardeniae Fructus. Method: Gardeniae Fructus was processed by steaming once

twice and thrice

then drying

the content of jasminoidin and fingerprint of different processed products of Gardeniae Fructus was compared.HPLC was employed to determine the content of jasminoidin with mobile phase of acetonitrile-water(15:85) and detection wavelength at 238 nm;HPLC was adopted to determine fingerprint of Gardeniae Fructus with mobile phase of methanol(A)-0.1% phosphoric acid solution(B) for gradient elution(0-50 min

20%-60%A;50-60 min

60%A)

a flow rate of 0.8 mL·min-1 and detection wavelength at 225 nm. Result: The content of jasminoidin steaming once

twice and thrice were 3.06%

4.07% and 4.19%

respectively;fingerprint similarities of these processed products were more than 0.96. Conclusion: Steaming time was one of important factors for Gardeniae Fructus which affected the content of jasminoidin

recommended steaming twice.

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