摘要
目的以水溶性浸出物、挥发油、肉桂醛及肉桂酸的含量为指标对浸泡法、淋润法、减压冷浸法这3种软化方法进行研究,选出肉桂的最佳软化方法。方法按照《中国药典》规定的方法测定各组样品的水溶性浸出物及挥发油含量,采用高效液相色谱法(HPLC)测定肉桂醛及肉桂酸的含量,采用多指标综合评分法分析结果。结果各指标综合评分结果为减压冷浸法>浸泡法>原药材>淋润法。结论减压冷浸法制得的饮片色泽好、香气浓烈,软化时间短,有效成分损失较少,减压冷浸法为肉桂最佳的软化工艺。
Objective To compare the effects of three different softening methods（ soaking,sprinklemoistening and decompression-quenching methods） on cortex cinnamomi,contents of water extraction,volatile oil content and cinnamaldehyde and cinnamic acid were analyzed to determine the best softening method of cinnamon. Methods Water extraction and volatile oil contents of each sample were determined according to China Pharmacopoeia criteria. And the high performance liquid chromatography（ HPLC） method was used for determining the content of cinnamic acid and cinnamicaldehyde. Multi-index comprehensive evaluation method was used to analyze the results. Results The order of comprehensive evaluation scores was decompression-quenched soaked the original medicine sprinkle-moinstening. Conclusion Cortex cinnamomi processed by the softening method of decompression-quenching seems to have the characteristic of the best luster and richest fragrance; furthermore,this method seems to take the least time and damage to the fewest effective components of the medicine,proving itself to be the best softening process.
出处
《北京中医药大学学报》
CAS
CSCD
北大核心
2017年第12期1025-1029,共5页
Journal of Beijing University of Traditional Chinese Medicine
基金
国家中医药管理局公益性行业科研专项资助项目(No.201507002-2)~~
关键词
肉桂
软化方法
肉桂酸
肉桂醛
vougui
softening method
cinnamic acid
cinnamaldehyde
