不同炮制时间和温度对苍耳子中2种酚酸含量的影响

摘要

目的：测定不同炮制时间和温度下苍耳子中绿原酸、3,5-二咖啡酰奎宁酸的含量变化,确定苍耳子炒制的最佳工艺。方法采用砂炒法,温度150～220℃,时间0.5～7 min,每一温度分别炒制浅黄、黄褐色2份炮制品,共得到16份炮制样品。采用超高液相色谱法同时测定绿原酸、3,5-二咖啡酰奎宁酸含量。色谱柱：Acquity BEH C18(2.1 mm×100 mm,1.7μm)；流动相：乙腈-0.1%磷酸水溶液,梯度洗脱；流速：0.25 mL/min；柱温：30℃；检测波长：327 nm。结果炮制品中绿原酸和3,5二咖啡酰奎宁酸的含量以160℃、7 min最高,分别为2.498、2.004 mg/g。结论综合炮制品的外观和绿原酸、3,5-二咖啡酰奎宁酸的含量测定结果,确定砂炒苍耳子以160℃、7 min较好。%Objective To study the best processing technology of Xanthii Fructus by determining the contents of chlorogenic acid and 3,5-dicaffeoylquinic acid in which processed by different temperature and time. Methods Sixteen batchs samples of Xanthii Fructus were propressed by stir-frying with sand, and the propressed temperature and time were set at 150-220 ℃ and 0.5-7 minutes. Two phenolic acid components in Xanthii Fructus were simultaneously determined. The column was UPLC Acquity BEH C18 (2.1 mm×100 mm, 1.7 μm). The mobile phase was acetonitrile-0.1% phosphoric acid, gradient elution. The flow rate was 0.25 mL/min, and the detection wavelength was 327 nm. Results The sample with highest contents of chlorogenic acid and 3,5-dicaffeoylquinic acid was the batch processed by stir-frying with sand at 160 ℃ for 7 minute, which was 2.498, 2.004 mg/g, respectively. Conclusion According to the appearance of processed sample and the content of chlorogenic acid and 3,5-dicaffeoylquinic acid, the optimal processing technology of Xanthii Fructus was stir-frying with sand at 160 ℃ for 7 min.