摘要
目的:研究栀子在炒黄、炒焦和炒炭后脂溶性成分的变化。方法:采用气相色谱-质谱联用仪,分析比较栀子及炒制品的脂溶性成分组成和含量变化。结果:栀子不同程度炒制后检测到8个新产生的成分,为醇、烯、呋喃及吡喃酮类;同时有8个酸类、酯类成分检测不到或含量降低;各成分相对百分含量发生不同变化。结论:栀子炒制后脂溶性成分发生变化。
Objective： To study on the constituent change of Fructus Gardeniae before and after processing.Method： GC-MS was used to analyze and compare of the liposoluble constituents between Fructus Gardeniae and its proceseed products.Result： The results showed that there were changes sophisticatedly before and after processed.Eight chemical compounds produced after processed were alcohol,alkene,furan and pyrone,and eight acids and esters compounds were not detected or the content was reductive.Conclusion： The chemical changes in the processing may be the reason of the difference in the effectiveness between Fructus Gardeniae and its proceseed products.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第9期126-129,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家自然科学基金面上项目(81073050)
