论文部分内容阅读
目的:比较盐粒拌炒和盐水炙牛膝2种不同方法对牛膝中β-蜕皮甾酮,25R-牛膝甾酮和25S-牛膝甾酮含量的影响,为牛膝盐制工艺研究提供参考。方法:采用HPLC测定β-蜕皮甾酮,25R-牛膝甾酮和25S-牛膝甾酮的含量,流动相乙腈-水-甲酸(16∶84∶0.1),检测波长250 nm。以牛膝生品为参考,考察2种盐制方法对牛膝中指标成分含量的影响。结果:盐水炙样品中以每100 g牛膝加食盐1 g,在150~180℃下炒制15 min的含量最高,盐粒拌炒样品以每100 g牛膝加食盐2 g,150~180℃炒制4 min的含量最高。盐水炙样品中β-蜕皮甾酮,25R-牛膝甾酮,25S-牛膝甾酮质量分数均以3号样品为最高,分别为0.083%,0.015 7%,0.010%;盐粒拌炒样品中三者的最高质量分数分别为0.100%,0.019 1%,0.012 3%。结论:盐粒拌炒牛膝的样品中3种甾酮类成分的含量均大于生品和盐水炙牛膝的样品,2种不同盐制方法对牛膝中有效成分均有影响,为牛膝盐制工艺的确定提供参考。
OBJECTIVE: To compare the effect of two different methods of salt-grain stir-frying and salt water-burning Achyranthes bidentata on the content of β-ecdysterone, 25R-baxterone and 25S- for reference. Methods: The contents of β-ecdysterone, 25R-Baxterone and 25S-Bax were determined by HPLC. The mobile phase was acetonitrile-water-formic acid (16:84:0.1) and the detection wavelength was 250 nm. Achyranthes root products as a reference to examine the two kinds of salt method on the content of achyranthes indicators. Results: Salt broccoli samples were fed with 1 g of salt per 100 g of Achyranthes bidentata, and the highest content was obtained after frying at 150-180 ° C for 15 min. Salted samples were mixed with 2 g of salt per 100 g of Achyranthes bidentata, 150-180 ℃ fried 4 min the highest content. Saline sunburn samples β-ecdysterone, 25R-Baxterone, 25S-Baxterone content were the highest No. 3 samples were 0.083%, 0.015 7%, 0.010% Among the three, the highest quality scores were 0.100%, 0.0191% and 0.012 3% respectively. CONCLUSION: The contents of three kinds of steroid components in salt-bred Achyranthes bidentata samples were all higher than that of raw products and salt water samples of Achyranthes bidentata. Two different salt methods affected the active ingredients of Achyranthes bidentata, Salt process to determine the reference.