炮制对栀子中色素类成分含量的影响

摘要

Objective: To study the effect of the contents of pigment components in Gardenia jasminoides Ellis by processing. Methods:The contents of crocin-Ⅰ ,crocin-Ⅱ ,and crocetin were taken as indexes,comparing the Gar-denia jasminoides Ellis, the parched Gardenia jasminoides Ellis and the burnt Gardenia jasminoides Ellis of three produ-cing areas. Results: The content order of crocin-Ⅰ and crocin-Ⅱ was following: Gardenia jasminoides Ellis > the parched Gardenia jasminoides Ellis > the burnt Gardenia jasminoides Ellis; the content order of crocetin was following:Gardenia jasminoides Ellis < the parched Gardenia jasminoides Ellis < the burnt Gardenia jasminoides Ellis. Conclusion:The contents of crocin-Ⅰ and crocin-Ⅱ in Gardenia jasminoides Ellis were obviously reduced by heating, Crocetin could be produced by parching in Gardenia jasminoides Ellis.%目的:研究炮制对栀子中色素类成分含量的影响.方法:以西红花苷-Ⅰ、西红花苷-Ⅱ和西红花酸含量为指标,对3个产地的栀子、炒栀子与焦栀子中试饮片进行比较.结果:西红花苷-Ⅰ、西红花苷-Ⅱ的含量顺序为:栀子>炒栀子>焦栀子;西红花酸的含量顺序为:栀子<炒栀子<焦栀子.结论:加热炒制可使栀子中西红花苷-Ⅰ和西红花苷-Ⅱ含量显著降低,栀子经炒黄、炒焦后可产生西红花酸.