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目的:比较巴戟肉与巴戟心之间的化学成分的差异,优选巴戟天净制去心工艺。方法:采用HPLC方法,以甲基异茜草素-1-甲醚、水晶兰苷、和耐斯糖为指标,测定巴戟天的木心与趁鲜去心、润制去心和蒸制去心得到的巴戟肉的化学成分的含量。结果:巴戟肉(趁鲜去心)中的主要有效成分最高,而巴戟心的化学成分与巴戟肉相似,但是含量均较低。结论:巴戟天最好是在产地趁鲜去心,得到巴戟肉的质量最好。
OBJECTIVE: To compare the differences of the chemical components between Morinda officinalis and Morinda officinalis, and to choose the Morinda officinalis decoction process. Methods: The HPLC method was used to detect the wood center of Morinda officinalis and the fresh-cut heart of Morinda officinalis with methyl isomendulan-1-methyl ether, The content of the chemical constituents of the heartwood. Results: The main active ingredients of Morinda officinalis (while fresh to heart) were the highest, whereas the Morinda officinalis had the same chemical composition as the Morinda officinalis but with lower contents. Conclusion: Morinda best in the place of origin to fresh heart, the quality of the best to get the meat.