摘要
目的考察不同加工方法对菊花饮片质量的影响。方法采用TLC、HPLC色谱法对菊花饮片中绿原酸、木犀草苷、3,5-O-双咖啡酰基奎宁酸进行定性和定量研究,同时对其水分、浸出物等进行测定。结果不同炮制加工方法对菊花饮片的外观、水分以及绿原酸、木犀草苷、3,5-O-双咖啡酰基奎宁酸的含量影响不同,烘干的菊花饮片的有效成分的含量最高,硫熏的菊花饮片最低,硫磺熏蒸菊花饮片含水量明显升高。结论不同炮制方法对菊花饮片质量影响不同,烘干法炮制加工的菊花饮片的质量较好,硫熏后质量下降。
Objective To investigate the effect of different processing methods on the quality of chrysanthemum samples. Methods The chlorogenic acid and mignonette glycosides were identified by TLC and the contents of chlorogenic acid,mignonette glycosides,and 3,5-O-dicaffeoylquinic acid was determined by HPLC. At the same time,the moisture and extract were determined. Results There are visible differences on the contents of moisture,extract,chlorogenic acid,mignonette glycosides,and 3,5-O-dicaffeoylquinic acid in different batches and different processing methods of chrysanthemum samples. The contents of effective components in dried chrysanthemum samples are the highest and the contents are the lowest in the chrysanthemum stoved. The contents of moisture were rising after chrysanthemum samples were stoved. Conclusion The content changes of effective components from the differentprocessing methods on the chrysanthemum have different influence. Dried chrysanthemum samples＇ quality is better and the quality of chrysanthemum samples stoved is reduced.
出处
《长春中医药大学学报》
2015年第2期251-253,共3页
Journal of Changchun University of Chinese Medicine
基金
山东省科技发展计划项目(2014GSF11908)
山东省中医药科技发展计划(2013-131)
