不同加工工艺对亳菊中绿原酸、木犀草苷和3,5-O-双咖啡酰基奎宁酸含量的影响

摘要

目的 比较不同加工方法对亳菊中绿原酸、木犀草苷和3,5-O-双咖啡酰基奎宁酸含量的影响.方法 样品用50％甲醇溶液提取,采用高效液相色谱法在同一色谱条件(色谱柱为Shimadzu VP-ODS,250mm×4.6mm,5um;流动相:乙腈-0.1％磷酸溶液;梯度洗脱;流速:1.0 mL/min;柱温:30℃)下对亳菊3种成分同时进行测定并比较不同干燥条件下各成分的含量.结果 不同加工方法对亳菊中3种有效成分含量有明显影响,对亳菊花的色泽、气味、质地有明显影响,胎菊和菊米无明显变化.结论 微波和蒸制干燥可作为亳菊规模化生产的加工方法.%Objective To investigate the influence of different processing techniques on the content of chlorogenic acid,cynaroside,and 3,5-O-dicaffeoylquinic acid in Chrysanthemum morifolium Ramat.from Bozhou.Methods The samples were subjected to extraction with 50％ methanol solution,and high-performance liquid chromatography was performed on a Shimadzu VP-ODS column (250 mm)× 4.6 mm,5 tum) with a mobile phase of acetonitrile-0.1 ％ phosphoric acid solution for gradient elution at a flow rate of 1.0 mL/min and a column temperature of 30 ℃ to measure the content of three active ingredients in Chrysanthemum morifolium Ramat.from Bozhou,which was then compared under different drying conditions.Results Different processing techniques had marked influence on the content of three active ingredients and the color,smell,and texture of Chrysanthemum morifolium,while there were no significant changes in Chrysanthemum buds or small Chrysanthemum buds.Conclusion Microwave and steaming can be used as processing techniques for scale production of Chrysanthemum morifolium Ramat.from Bozhou.