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[Objective] To detect the 5-HMF contents in FRUCTUS LIGUSTRI LUCIDI before and after stewed with wine. [Methods] FRUCTUS LIGUSTRI LUCIDI was harvested from August to December,and then was processed according to the method in Pharmacopoeia of People’s Republic of China (edition 2010) . 5-HMF content in FRUCTUS LIGUSTRI LUCIDI was detected by HPLC. Chromatographic column was Inertsil ODS-3 C18 (4.6 mm × 250 mm,5 μm) ; mobile phase was acetonitrile water (10∶90,V/V) ; flow rate was 1 mL/min; detection wavelength was 285 nm; detection temperature was room temperature; and injection volume was 20 μL. [Results] 5-HMF content in FRUCTUS LIGUSTRI LUCIDI was the highest when harvested on August; and 5-HMF content in FRUCTUS LIGUSTRI LUCIDI stewed with wine enhanced by 12. 50 45. 95 times. [Conclusions] In order to effectively utilize the 5-HMF in FRUCTUS LIGUSTRI LUCIDI,timely harvest and processing were needed according to the actual needs.
[Objective] To detect the 5-HMF contents in FRUCTUS LIGUSTRI LUCIDI before and after stewed with wine. [Methods] FRUCTUS LIGUSTRI LUCIDI was harvested from August to December, and then was processed according to the method in Pharmacopoeia of People’s Republic of China ( edition 2010). 5-HMF content in FRUCTUS LIGUSTRI LUCIDI was detected by HPLC. Chromatographic column was Inertsil ODS-3 C18 (4.6 mm × 250 mm, 5 μm); mobile phase was acetonitrile water (10:90, V / V) ; detection rate was 1 mL / min; detection temperature was room temperature; and injection volume was 20 μL. [Results] 5-HMF content in FRUCTUS LIGUSTRI LUCIDI was the highest when harvested on August; HMF content in FRUCTUS LIGUSTRI LUCIDI stewed with wine enhanced by 12. 50 45. 95 times. [Conclusions] In order to effectively utilize the 5-HMF in FRUCTUS LIGUSTRI LUCIDI, timely harvest and processing were needed according to the actual needs.