Influences of Different Vinegar Processing Methods on Contents of Index Components in Cyperi Rhizoma

JI Ning-ping; LU Jun-rong; LI Wen-bing; SHENG Fei-ya; WANG Shi-yu

doi:10.13422/j.cnki.syfjx.2015070005

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Influences of Different Vinegar Processing Methods on Contents of Index Components in Cyperi Rhizoma

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- Influences of Different Vinegar Processing Methods on Contents of Index Components in Cyperi Rhizoma
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 21, Issue 7, Pages: 5-7(2015)
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- DOI：10.13422/j.cnki.syfjx.2015070005
  CLC： R283
- Published：2015
- 稿件说明：
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JI Ning-ping, LU Jun-rong, LI Wen-bing, et al. Influences of Different Vinegar Processing Methods on Contents of Index Components in Cyperi Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(7): 5-7.
DOI：

JI Ning-ping, LU Jun-rong, LI Wen-bing, et al. Influences of Different Vinegar Processing Methods on Contents of Index Components in Cyperi Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(7): 5-7. DOI： 10.13422/j.cnki.syfjx.2015070005.

摘要

目的: 比较香附生品及其不同醋制品中圆柚酮、香附烯酮及α-香附酮的含量变化

从物质基础出发

研究不同炮制方法对该药材质量的影响。方法: 采用HPLC测定圆柚酮、香附烯酮及α-香附酮含量

流动相甲醇-水(68:32)

检测波长242 nm。比较不同香附炮制品中3种指标成分的含量。结果: 与生品相比

醋蒸品中圆柚酮、香附烯酮及α-香附酮分别下降了12.9%

14.2%

12.5%;醋煮品中各成分含量分别降低了23.1%

12.8%

18.7%;醋炙品中香附烯酮虽然增加了14.4%

但其他2种成分的含量大幅下降

圆柚酮约降低62.5%

α-香附酮降低44.9%。结论: 醋炙法能使香附烯酮含量增加。各醋制法均能使样品中圆柚酮和α-香附酮的含量较生品降低

若以3种成分含量总体降低幅度小为原则

则选择醋蒸法为香附最佳醋制法。

Abstract

Objective: To compare contents change of of nootkatone

cyperotundone and α-cyperone in raw Cyperi Rhizoma and its different vinegar-processed products

to investigate effect of vinegar processing methods on its quality starting from material base. Method: HPLC was employed to determine contents of nootkatone

cyperotundone and α-cyperone in vinegar-processed products with mobile phase of methanol-water (68:32) and detection wavelength at 242 nm. Result: Comparing to contents of nootkatone

cyperotundone and α-cyperone in raw Cyperi Rhizoma

contents of these three components in vinegar-steamed product decreased by 12.9%

14.2%

12.5%;in vinegar-boiled product

they decreased by 23.1%

12.8%

18.7%;in vinegar-fried product

cyperotundone increased by 14.4%

but contents of the other two components decreased substantially

nootkatone and α-cyperone decreased by 62.5% and 44.9%

respectively. Conclusion: Stir-baking with vinegar can increase the content of cyperotundone.Each vinegar processing method can decrease contents of nootkatone and α-cyperone.In term of the lowest change of total contents of these three components as the principle

vinegar steaming method is the best process.

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