HPLC研究加工、贮藏过程对温郁金化学成分的影响

宋珅; 陈建伟; 姜国非

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HPLC研究加工、贮藏过程对温郁金化学成分的影响

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- HPLC研究加工、贮藏过程对温郁金化学成分的影响
- Effect of Processing and Storage Method on Chemical Compositions in Lateral Root of By HPLC
- 中国实验方剂学杂志 2011年17卷第24期页码：61-64
- 作者机构：
- 作者简介：
- 基金信息：
  
  江苏省普通高校研究生创新计划(CX09B_281Z)
- DOI：
  中图分类号：
- 纸质出版日期：2011
- 稿件说明：
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宋珅, 陈建伟, 姜国非. HPLC研究加工、贮藏过程对温郁金化学成分的影响[J]. 中国实验方剂学杂志, 2011,17(24):61-64.

SONG Shen, CHEN Jian-wei, JIANG Guo-fei. Effect of Processing and Storage Method on Chemical Compositions in Lateral Root of By HPLC[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(24): 61-64.
宋珅, 陈建伟, 姜国非. HPLC研究加工、贮藏过程对温郁金化学成分的影响[J]. 中国实验方剂学杂志, 2011,17(24):61-64. DOI：

SONG Shen, CHEN Jian-wei, JIANG Guo-fei. Effect of Processing and Storage Method on Chemical Compositions in Lateral Root of By HPLC[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(24): 61-64. DOI：

摘要

目的 :使用高效液相色谱法对同一产地温郁金的不同加工、贮藏品中莪术二酮、莪术醇、吉马酮、β-榄香烯的含量进行考察。方法 : 用Kromasil C18柱(4.6 mm×250 mm

5 μm)

以乙腈-水为流动相

梯度洗脱

流速1 mL·min-1;检测波长214 nm

柱温25 ℃

进样量10 μL。结果 :鲜品中莪术二酮、莪术醇、吉马酮、β-榄香烯的质量分数分别为0.001 201%

0.039 760%

0.061 458%

1.313 8%;加工品中4种成分的质量分数分别为0.000 711%

0.054 358%

0.007 630%

0.439 7%;贮藏品中4种成分的含量分别为0.001 168%

0.113 253%

0.016 493%

0.512 7%。结论 :鲜温郁金中的β-榄香烯、莪术二酮和吉马酮的含量明显高于加工温郁金及贮藏一年的陈品温郁金。加工、贮藏过程对温郁金中4种指标成分的含量有一定影响。

Abstract

Objective: Using HPLC method to investigate the four main ingredients including curdione

curcumol

germacrone and β-elemene

in different processing

storage products of Curcuma wenyujin. Method : Kromasil C18 column(4.6 mm×250 mm

5 μm)was adopted by agradient elution with acetonitrile-water as the mobile phase

the flow rate was 1 mL·min-1. The detection wavelength was at 214 nm

column temperature was at 25 ℃. Injection volume was 10 μL. Result : The content of curdione

curcumol

germacrone and β-elemene in fresh C. wenyujin were 0.001 201%

0.039 760%

0.061 458%

1.313 8%;in the new processed products were 0.000 711%

0.054 358%

0.007 630%

0.439 7%;in the storaged ones were 0.001 168%

0.113 253%

0.016 493%

0.512 7%. Conclusion : The content of β-elemene

curdione and germacrone in fresh C. wenyujin were obviously higher than the new processed products and the storaged one. The processing and storage process have some influence on the four ingredients in C. wenyujin.

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