“焦三仙”炮制过程中5-羟甲基糠醛的含量变化研究

摘要

Objective To investigate the change rule of 5-hydroxymethyl furfural (5-HMF) in the processing of "Jiao Sanxian".Methods The samples of "Jiao Sanxian" were fired with different processing time and the contents of 5-HMF in each sample were detected by high performance liquid chromatography (HPLC).The HPLC analysis was performed on an Agilent C18,column (250 mm×4.6 mm,5 μm) and the mobile phase consisted acetonitrile-water (8∶92),the detection wavelength was set at 283 nm.Results The linear range of 5-HMF was in the range of 0.2-64.0 μg/mL (r =0.9997),average recovery was 99.74％,and RSD was 1.37％.The contents of 5-HMF were increased remarkably at the 8 min and 6 min for Fructus Crataegi and Fructus Hordei Germinatus,respectively,while it showed a steady pattern for medicated leaven.Conclusion "Jiao Sanxian" has a Maillard reaction in the processing,which produces common element 5-HMF.The contents of 5-HMF in Fructus Crataegi and Fructus Hordei Germinatus are increased obviously with the extension of processing time,while it is not obvious for medicated leaven.%目的 探讨“焦三仙”炮制过程中5-羟甲基糠醛(5-HMF)的变化规律.方法 分别于不同炮制时间炒制“焦三仙”样品,采用高效液相色谱法(HPLC)检测各样品中5-HMF含量.Agilent C18,色谱柱(250 mm×4.6 mm,5μm),乙腈-水(8∶92)为流动相,检测波长为283 nm.结果 5-HMF在0.2～64.0 μg/mL范围内线性关系良好(r=0.9997),平均回收率为99.74％,RSD值为1.37％.其中山楂、麦芽分别炒制8 min和6 min后5-HMF含量急剧升高,六神曲5-HMF含量则无明显变化.结论 “焦三仙”在炮制过程中发生了美拉德反应,产生了共性成分5-HMF;山楂和麦芽5-HMF含量随炮制时间延长而增加,六神曲变化不明显.