槐米中主要成分变化规律与受热温度的相关性

赵宇新

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槐米中主要成分变化规律与受热温度的相关性

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- 槐米中主要成分变化规律与受热温度的相关性
- The Relationship between Change of the Main Content of Flos Sophora and Heated Temperature
- 中国实验方剂学杂志 2011年17卷第19期页码：108-110
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- 纸质出版日期：2011
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赵宇新. 槐米中主要成分变化规律与受热温度的相关性[J]. 中国实验方剂学杂志, 2011,17(19):108-110.

ZHAO Yu-xin. The Relationship between Change of the Main Content of Flos Sophora and Heated Temperature[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(19): 108-110.
赵宇新. 槐米中主要成分变化规律与受热温度的相关性[J]. 中国实验方剂学杂志, 2011,17(19):108-110. DOI：

ZHAO Yu-xin. The Relationship between Change of the Main Content of Flos Sophora and Heated Temperature[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(19): 108-110. DOI：

摘要

目的: 分析槐米中主要化学成分与受热温度的相关性。方法: 在120~250 ℃每间隔10 ℃

选择14个温度分别对槐米加热30 min

得到14份受热样品。采用高效液相色谱法测定生槐米和这些受热样品中的芦丁和槲皮素含量。结果: 在120~160 ℃加热

槐米中芦丁和槲皮素含量无显著性变化

170~190 ℃之间加热

槐米中芦丁含量明显降低、槲皮素含量显著升高。190~200 ℃加热

槐米中芦丁和槲皮素含量均降低。结论: 槐米在170~190 ℃之间受热时

主要成分变化最为明显

而在200 ℃以上受热时

主要成分均被破坏。

Abstract

Objective: To analyze the relationship between the main content of Flos Sophora and heated temperature. Method: 14 portions of Flos Sophora were heated from 120 ℃ to 250 ℃ for 30 min

according to internal temperature was 10 ℃

separately. The content of rutin

quercetin in the heated samples were determined by HPLC. Result: The content of rutin and quercetin were not change singnicantly from 120 ℃ to 160 ℃. The content of rutin was reduced significantly from 170 ℃ to 190 ℃ and the content of quercetin was increased significantly. When heated over 200 ℃

the contents of the two compounds were all reduced. Conclusion: When the heated temperature between 170 ℃ to 190 ℃

the content of main compounds in Flos Sophora changed significantly. When heated over 200 ℃

the main compounds were all damaged.

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