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目的:比较牛膝不同种类、不同乙醇浓度酒炮制品中甜菜碱含量,探讨酒炙对牛膝甜菜碱含量的影响。方法:高效液相色谱-蒸发光散射检测器分析法。结果:不同种类、不同乙醇浓度酒炮炙的牛膝饮片中甜菜碱的含量从高到低趋势为:生品>白酒炙品>花雕酒炙品>加饭酒炙品>河南黄酒炙品。结论:牛膝不同种类、不同浓度酒炮制品中甜菜碱的含量发生变化,酒炙后甜菜碱的含量有减低的趋势,但酒的乙醇含量与甜菜碱的含量变化之间没有明显规律性。
OBJECTIVE: To compare the contents of betaine in different types and different ethanol concentrations of Achyranthes bidentata, and to explore the effect of wine bide on the content of betaine in Achyranthes bidentata. Methods: High Performance Liquid Chromatography - Evaporative Light Scattering Detector Analysis. Results: The content of betaine in Achyranthes root extract of different types and different alcohol concentrations was from high to low. The trend was as follows: raw product> white wine broiled product> flower wine broiled product> added wine broiled product> Henan rice wine broiled product. CONCLUSION: The contents of betaine in different types and different concentrations of Achyranthes root products have changed, and the content of betaine in the wine has a tendency to decrease. However, there is no obvious regularity between the alcohol content and the content of betaine.