Effect of Processing with Wine on Content of Main Chemical Components in Ligustri Lucidi Fructus Decoction Pieces

HUO Yu-jia; YUE Lin; LIU Ying; SU Hui; FU Ya-dong; LI Li; WANG Cheng-yong

doi:10.13422/j.cnki.syfjx.2018010026

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Effect of Processing with Wine on Content of Main Chemical Components in Ligustri Lucidi Fructus Decoction Pieces

更新时间：2024-01-04

- Effect of Processing with Wine on Content of Main Chemical Components in Ligustri Lucidi Fructus Decoction Pieces
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 24, Issue 1, Pages: 26-30(2018)
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- DOI：10.13422/j.cnki.syfjx.2018010026
  CLC： R284.1
- Published：2018
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HUO Yu-jia, YUE Lin, LIU Ying, et al. Effect of Processing with Wine on Content of Main Chemical Components in Ligustri Lucidi Fructus Decoction Pieces[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(1): 26-30.
DOI：

HUO Yu-jia, YUE Lin, LIU Ying, et al. Effect of Processing with Wine on Content of Main Chemical Components in Ligustri Lucidi Fructus Decoction Pieces[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(1): 26-30. DOI： 10.13422/j.cnki.syfjx.2018010026.

摘要

目的：分析酒制对女贞子饮片中主要化学成分含量的影响，为完善女贞子及酒女贞子饮片的质量标准提供实验依据。方法：采用HPLC，流动相乙腈-水梯度洗脱，流速1.0 mL·min-1，检测波长224 nm，柱温35℃，对女贞子及酒女贞子饮片中主要化学成分进行定量分析。结果：与相同企业或同一企业同一批次女贞子饮片比较，酒女贞子饮片中特女贞苷和橄榄苦苷的含量均明显降低，红景天苷、酪醇和羟基酪醇的含量有不同程度的升高；其中红景天苷、酪醇及羟基酪醇的质量分数分别升高了200%，5%，40%以上。结论：酒制后女贞子饮片化学成分含量的变化主要是由于特女贞苷在高温及水蒸气的作用下会水解生成红景天苷，红景天苷进一步水解生成酪醇；橄榄苦苷在高温下不稳定，同样发生水解，生成羟基酪醇；从而导致特女贞苷和橄榄苦苷的含量显著降低，红景天苷、酪醇和羟基酪醇的含量增高。

Abstract

Objective:To analyze the effect of processing with wine on the content of main chemical components in Ligustri Lucidi Fructus decoction pieces

and provide experimental basis for improving the quality standard of crude and wine-baked Ligustri Lucidi Fructus decoction pieces. Method:HPLC was performed by taking acetonitrile-water as mobile phase at a flow rate of 1.0 mL·min-1 for gradient elution

the column temperature was set at 35℃ and the detection wavelength was monitored at 224 nm.Contents of effective components in crude and wine-baked Ligustri Lucidi Fructus decoction pieces were measured. Result:Compared with Ligustri Lucidi Fructus decoction pieces from the same enterprises or the same batch in a enterprise

the contents of specnuezhenide and oleuropein dropped significantly

but the contents of salidroside

tyrosol and hydroxytyrosol was increased by over 200%

5% and 40% after being wine-baked

respectively. Conclusion:The content of components in wine-baked Ligustri Lucidi Fructus decoction pieces is changed owing to specnuezhenide is hydrolyzed to salidroside under the effect of high temperature and water vapor

and then through further hydrolyzed to form tyrosol;what's more

oleuropein is unstable at high temperature

it will be hydrolysis to form hydroxytyrosol.

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