Correlations Between Index Components and Powder Color Changes in Microwave Processing of Gardeniae Fructus

HUANG Xiao; LIU Jing; FU Xiao-mei; CHEN Yao; JIANG Shu-min; LI Qiao-ying

doi:10.13422/j.cnki.syfjx.2017100001

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Correlations Between Index Components and Powder Color Changes in Microwave Processing of Gardeniae Fructus

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- Correlations Between Index Components and Powder Color Changes in Microwave Processing of Gardeniae Fructus
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 23, Issue 10, Pages: 1-6(2017)
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- DOI：10.13422/j.cnki.syfjx.2017100001
  CLC： R283.1
- Published：2017
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HUANG Xiao, LIU Jing, FU Xiao-mei, et al. Correlations Between Index Components and Powder Color Changes in Microwave Processing of Gardeniae Fructus[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(10): 1-6.
DOI：

HUANG Xiao, LIU Jing, FU Xiao-mei, et al. Correlations Between Index Components and Powder Color Changes in Microwave Processing of Gardeniae Fructus[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(10): 1-6. DOI： 10.13422/j.cnki.syfjx.2017100001.

摘要

目的：研究栀子微波炮制过程中的指标成分含量变化及其与粉末颜色变化的相关性，为栀子微波炮制品的质量评价提供科学依据。方法：利用HPLC测定栀子微波炮制过程中京尼平-1-β-D-龙胆双糖苷，京尼平苷，西红花苷-Ⅰ，西红花苷-Ⅱ和西红花苷-Ⅲ的含量变化，流动相乙腈-0.2%磷酸水溶液梯度洗脱，流速1 mL·min-1，进样量5 μL，柱温30 ℃，检测波长238，440 nm。利用紫外分光度法于760 nm处测定总鞣质的含量，分析各指标成分含量变化与颜色量化参数L，a，b的相关性。结果：随着微波炮制时间的延长，温度逐渐升高，京尼平苷、西红花苷-Ⅰ和西红花苷-Ⅱ含量逐渐降低。京尼平-1-β-D-龙胆双糖苷和西红花苷-Ⅲ在初期略有升高，当温度>200 ℃后基本处于逐渐降低的趋势；总鞣质含量先随温度升高而逐渐升高，并在5 min时达最高值，之后迅速降低。京平尼苷含量与L呈正相关；西红花苷-Ⅰ含量与a，b呈正相关。结论：栀子微波炮制品粉末颜色与成分含量之间具有一定相关性，能够作为微波炮制过程中监测炮制品质量评价的依据。

Abstract

Objective: To study content changes of index compositions from Gardeniae Fructus in microwave processing and its correlations with powder color changes

in order to provide scientific basis for quality assessment of its microwave processed products. Method: HPLC was employed to determine the contents of genipin-1-β-D-gentiobioside

geniposide

crocin-Ⅰ

crocin-Ⅱ and crocin-Ⅲ with mobile phase of acetonitrile-water (containing 0.2% phosphoric acid) for gradient elution and detection wavelengthes of 238

440 nm.The content of total tannin was measured by UV at 760 nm.The correlations between contents of these components and color quantization parameters (L

a and b) were analysed. Result: With the increase of microwave processing time

the temperature gradually increased

the contents of geniposide

crocin-Ⅰ and crocin-Ⅱ decreased;the contents of genipin-1-β-D-gentiobioside and crocin-Ⅲ increased slightly at the beginning

and gradually reduced when the temperature exceeded 200 ℃;the content of total tannin increased gradually and reached the highest at 5 min

and then decreased rapidly.The content of geniposide was positively correlated with L

the content of crocin-Ⅰ was positively correlated with a and b. Conclusion: There are correlations between the contents of index components and powder color changes in microwave processing of Gardeniae Fructus.

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