枳壳发酵炮制前后的成分变化及工艺优化
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篇名: 枳壳发酵炮制前后的成分变化及工艺优化
TITLE:
摘要: 目的:比较枳壳发酵炮制前后的成分变化并优化其发酵炮制工艺。方法:采用超高效液相色谱法对同一批枳壳药材及其发酵炮制品进行比较,确定枳壳发酵炮制后的色谱特征峰;以4个色谱特征峰的峰面积和样品霉变性状为指标,以发酵温度、发酵湿度、发酵时间为因素,设计L9(34)正交试验优化枳壳发酵炮制工艺并进行验证。结果:枳壳经发酵炮制后明显产生2个单糖苷新成分;优化的枳壳发酵工艺为发酵温度30 ℃、发酵湿度70%、发酵时间7 d;验证试验结果显示,3次试验各指标的RSD均小于2.0%(n=3)。结论:发酵炮制可致枳壳发生明显的化学成分变化,优化的发酵炮制工艺可增加枳壳特征峰成分含量。
ABSTRACT: OBJECTIVE: To compare the composition changes of Aurantii fructus before and after fermentation processing and optimize its fermentation processing technology. METHODS: UPLC was conducted to compare the raw and fermentation processed products of same batch of Aurantii fructus, and ensure the chromatographic peaks after fermentation processing. Using peak areas of 4 chromatographic peaks and mildew characteristics of samples as index, fermentation temperature, humidity and time as factor, L9(34) orthogonal test was designed to optimize the fermentation processing technology, and verified it. RESULTS: After fermentation processing, Aurantii fructus obviously showed 2 new monosaccharide glycosides components; the optimized fermentation technology was as follows as fermentation temperature of 30 ℃, humidity of 70% and time of 7 d; verification test results showed RSD of each indicator of decoction pieces prepared by optimized fermentation technology in 3 tests were lower than 2.0% (n=3). CONCLUSIONS: Fermentation processing may lead obvious chemical composition changes in Aurantii fructus; the optimized fermentation processing technology can increase the contents of characteristic peaks.
期刊: 2017年第28卷第7期
作者: 张栋健,李薇,梁之桃,简宏良,黄传奇,何钧恒
AUTHORS: ZHANG Dongjian,LI Wei,LIANG Zhitao,JIAN Hongliang,HUANG Chuanqi,HE Junheng
关键字: 枳壳;发酵炮制;正交试验;超高效液相色谱法;色谱特征峰;霉变性状;工艺优化
KEYWORDS: Aurantii fructus; Fermentation processing; Orthogonal test; UPLC; Characteristic peak; Mildew characteristic; Technology optimization
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