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目的:研究不同炒制温度对苍耳子中活性成分绿原酸与1,5-二咖啡酰喹宁酸及有毒成分羧基苍术苷与苍术苷的影响。方法:采用不同温度(140℃、160℃、180℃、200℃、220℃、240℃、260℃、280℃、300℃、320℃、340℃)炒制苍耳子,通过HPLC法测定不同苍耳子样品中绿原酸、1,5-二咖啡酰奎宁酸及羧基苍术苷、苍术苷的含量。结果:绿原酸、1,5-二咖啡酰喹宁酸及羧基苍术苷随炒制温度的升高,含量逐渐降低;苍术苷在140℃~260℃随温度升高而升高,260℃后随温度升高而降低。结论:苍耳子炒制后能降低毒性成分含量,从而降低毒性,故应炒制后入药,但应严格控制温度,否则会导致药效降低。
OBJECTIVE: To study the effects of different frying temperatures on the activity of chlorogenic acid, 1,5-dicofolquine and the toxic components of atractyloside and atractyloside in Xanthium sibiricus. Method: Xanthium sansospermine was produced by different temperature (140 ℃, 160 ℃, 180 ℃, 200 ℃, 220 ℃, 240 ℃, 260 ℃, 280 ℃, 300 ℃, 320 ℃, 340 ℃) Xanthium samples of chlorogenic acid, 1,5 - dicaffeoylquinic acid and carboxylacoside, atractyloside content. Results: The contents of chlorogenic acid, 1,5-dicalciferylquinic acid and atractyloside were decreased with the increase of the frying temperature. The content of hectacoside increased with the increase of temperature at 140 ℃ ~ 260 ℃, After the temperature decreases. Conclusion: Xanthium can reduce the content of toxic components after frying and thus reduce the toxicity. Therefore, the medicine should be prepared after frying. However, the temperature should be controlled strictly. Otherwise, the efficacy will be reduced.