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目的:分析槐米中主要化学成分与受热温度的相关性。方法:在120～250℃每间隔10℃,选择14个温度分别对槐米加热30 min,得到14份受热样品。采用高效液相色谱法测定生槐米和这些受热样品中的芦丁和槲皮素含量。结果:在120～160℃加热,槐米中芦丁和槲皮素含量无显著性变化,170～190℃之间加热,槐米中芦丁含量明显降低、槲皮素含量显著升高。190～200℃加热,槐米中芦丁和槲皮素含量均降低。结论:槐米在170～190℃之间受热时,主要成分变化最为明显,而在200℃以上受热时,主要成分均被破坏。
Objective: To analyze the correlation between main chemical components and heating temperature in Sophora japonica. Methods: The foxtail fritillaris was heated for 30 min at 120 ~ 250 ℃ and 10 ℃ respectively. 14 samples were obtained. The contents of rutin and quercetin in S. japonicum and these heated samples were determined by high performance liquid chromatography. Results: The contents of rutin and quercetin in S. japonica were not significantly changed when heated at 120-160 ℃. The content of rutin in S. japonica was significantly decreased and the content of quercetin was significantly increased when heated between 170-190 ℃. 190 ~ 200 ℃ heating, Hua Ding rutin and quercetin content decreased. CONCLUSION: The main component changes when S. japonicus is heated at 170-190 ℃. However, when it is heated above 200 ℃, the main components are destroyed.