Effect of Different Salting Methods on Content of Effective Components in Achyranthis Bidentatae Radix

ZHANG Zhen-ling; HU Ting-ting; TIAN Shuang-shuang; WU Jin-ting

doi:10.13422/j.cnki.syfjx.2017030010

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Effect of Different Salting Methods on Content of Effective Components in Achyranthis Bidentatae Radix

更新时间：2024-01-04

- Effect of Different Salting Methods on Content of Effective Components in Achyranthis Bidentatae Radix
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 3, Pages: 10-13(2017)
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- DOI：10.13422/j.cnki.syfjx.2017030010
  CLC： R283
- Published：2017
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ZHANG Zhen-ling, HU Ting-ting, TIAN Shuang-shuang, et al. Effect of Different Salting Methods on Content of Effective Components in Achyranthis Bidentatae Radix[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(3): 10-13.
DOI：

ZHANG Zhen-ling, HU Ting-ting, TIAN Shuang-shuang, et al. Effect of Different Salting Methods on Content of Effective Components in Achyranthis Bidentatae Radix[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(3): 10-13. DOI： 10.13422/j.cnki.syfjx.2017030010.

摘要

目的：比较盐粒拌炒和盐水炙牛膝2种不同方法对牛膝中β-蜕皮甾酮，25R-牛膝甾酮和25S-牛膝甾酮含量的影响，为牛膝盐制工艺研究提供参考。方法：采用HPLC测定β-蜕皮甾酮，25R-牛膝甾酮和25S-牛膝甾酮的含量，流动相乙腈-水-甲酸（16：84：0.1），检测波长250 nm。以牛膝生品为参考，考察2种盐制方法对牛膝中指标成分含量的影响。结果：盐水炙样品中以每100 g牛膝加食盐1 g，在150~180℃下炒制15 min的含量最高，盐粒拌炒样品以每100 g牛膝加食盐2 g，150~180℃炒制4 min的含量最高。盐水炙样品中β-蜕皮甾酮，25R-牛膝甾酮，25S-牛膝甾酮质量分数均以3号样品为最高，分别为0.083%，0.015 7%，0.010%；盐粒拌炒样品中三者的最高质量分数分别为0.100%，0.019 1%，0.012 3%。结论：盐粒拌炒牛膝的样品中3种甾酮类成分的含量均大于生品和盐水炙牛膝的样品，2种不同盐制方法对牛膝中有效成分均有影响，为牛膝盐制工艺的确定提供参考。

Abstract

Objective: To compare effect of stir-frying with sized salt and baked with salt solution on contents of β-hydroxyecdysone

25R-inokosterone and 25S-inokosterone in Achyranthis Bidentatae Radix. Method: HPLC was adopted to determine contents of β-hydroxyecdysone

25R-inokosterone and 25S-inokosterone with mobile phase of acetonitrile-water-formic acid (16:84:0.1) and detection wavelength of 250 nm.Raw products of Achyranthis Bidentatae Radix was used as reference to examine effect of these two salting technologies on contents of index ingredients. Result: Contents of index ingredients in samples baked with salt solution were the highest when 1 g of salt was included in 100 g of Achyranthis Bidentatae Radix

and being fried for 15 mins at 150-180℃;those in samples stir-fried with sized salt were the highest when 2 g of salt was included in 100 g of Achyranthis Bidentatae Radix

and being fried for 4 mins at 150-180℃.Contents of β-hydroxyecdysone

25R-inokosterone and 25S-inokosterone in No. 3 samples were the highest among samples baked with salt solution

which were 0.083%

0.015 7%and 0.010%; the highest contents of these three ingredients of samples stir-fried with sized salt were 0.100%

0.019 1%

0.012 3%

respectively. Conclusion: Contents of three kinds of ketosteroid ingredients in samples stir-fried with sized salt are more than those in raw products and samples baked with salt solution

different salting technologies both have effect on effective ingredients in Achyranthis Bidentatae Radix.

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