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槐花、槐米炒炭过程的成分变化及其“炒炭存性”表征研究
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| 篇名： | 槐花、槐米炒炭过程的成分变化及其“炒炭存性”表征研究 |
| TITLE： | Composition changes and the characterization of “fried charcoal and saving properties”based on the carbon-frying process of Sophora japonica and its bud |
| 摘要： | 目的 探究槐花、槐米炒炭过程中的化学成分变化，并表征其“炒炭存性”。方法分别制备槐花、槐米的炒轻炭、炒适中炭、炒重炭样品。建立槐花、槐米生品及其不同炒制程度炭品的高效液相色谱指纹图谱，并指认共有峰；采用高效液相色谱法测定指认成分的含量并进行差异分析；采用化学计量学方法筛选差异性成分，以差异性成分的含量比值表征槐花、槐米的“炒炭存性”。结果槐花及其不同炒制程度炭品有9个共有峰，槐米及其不同炒制程度炭品有8个共有峰。槐花、槐米生品及其不同炒制程度炭品均指认出6个成分，分别为芦丁、山柰酚-3-O-芸香糖苷、异鼠李素-3-O-芸香糖苷、槲皮素、山柰酚、异鼠李素。芦丁、山柰酚-3-O-芸香糖苷、异鼠李素-3-O-芸香糖苷在槐米炒轻炭样品中的含量最高，槲皮素、异鼠李素在槐米炒适中炭样品中的含量最高，山柰酚在槐米炒适中炭和炒重炭中的含量较高。化学计量学结果显示，芦丁和槲皮素的变量重要性投影值均大于1。芦丁和槲皮素的含量比值范围分别在9.00～14.00、3.00～6.00之间可表征槐花、槐米的“炒炭存性”。结论槐花、槐米生品及其不同炒制程度炭品间化学成分存在差异；芦丁和槲皮素可能是影响其质量的差异性成分，后续可用两者比值范围表征槐花、槐米的“炒炭存性”。 |
| ABSTRACT： | OBJECTIVE To explore the changes in chemical compositions and the characteristics of “fried charcoal and saving properties” based on the carbon-frying process of Sophora japonica and its bud. METHODS The slightly， moderately and heavily carbon-fried samples of S. japonica and its bud were prepared. The fingerprints of S. japonica， its bud and carbon-fried samples were established， and common peaks were identified. HPLC method was used to determine the contents of identified components and differential analysis was also performed； the differential components were screened by using chemometric methods， and their content ratios were used to characterize the “fried charcoal and saving properties” of S. japonica and its bud. RESULTS There were 9 common peaks in the fingerprints of S. japonica and its carbon-fried samples， 8 common peaks in those of S. japonica bud and its carbon-fried samples. In the fingerprints of S. japonica and its bud， and their different fried products， 6 components were identified， such as rutin， kaempferol-3-O-rutinoside， isorhamnetin-3-O-rutinoside， quercetin， kaempferol，isorhamnetin. Among them， the contents of rutin， kaempferol-3-O-rutinoside and isorhamnetin-3-O-rutinoside were the highest in slightly carbon-fried samples of S. japonica bud， and the contents of quercetin and isorhamnetin were the highest in moderately carbon-fried samples of S. japonica bud， and the contents of kaempferol were higher in moderately and healily carbon-fried samples of S. japonica bud. The chemometric results showed that the variable importance projection values of rutin and quercetin were both greater than 1. The range of rutin-quercetin content ratio between 9.00-14.00 and 3.00-6.00 respectively could characterize “fried charcoal and saving properties” of S. japonica and its bud. CONCLUSIONS There are significant differences in the chemical compositions of raw and fried products of S. japonica and its bud. Rutin and quercetin may be the differential components that affect their quality， and the ratio range of the two can be used to characterize the “fried charcoal and saving properties” of S. japonica and its bud in the future. |
| 期刊： | 2024年第35卷第21期 |
| 作者： | 徐春梦；刘占；张倩倩；卢琪；戴衍朋；张学兰；石典花 |
| AUTHORS： | XU Chunmeng，LIU Zhan，ZHANG Qianqian，LU Qi，DAI Yanpeng，ZHANG Xuelan，SHI Dianhua |
| 关键字： | 槐花；槐米；炒炭；指纹图谱；含量测定；炒炭存性 |
| KEYWORDS： | Sophora japonica； bud of Sophora japonica； carbon-fried； fingerprint； content determination； fried charcoal and |
| 阅读数： | 3 次 |
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