炒制对苍耳子中6种主要成分含量的影响
West China Journal of Pharmaceutical Sciences（2015）
Abstract
目的 研究炒制对苍耳子中6种主要成分含量的影响.方法 采用Eclipse XDB-C18色谱柱(250 mm×4.6 mm,5μm),以甲醇-0.1％磷酸进行梯度洗脱,流速1 mL·min-1,柱温35℃,检测波长254 nm.结果 苍耳子炒制后新绿原酸和隐绿原酸的含量明显升高;绿原酸、1,5-和4,5-二咖啡酰奎宁酸的含量明显下降.结论 酚酸类成分不稳定,苍耳子应炒至黄褐色为宜.
MoreKey words
Xanthii fructus,Neochlorogenic acid,Chlorogenic acid,Cryptochlorogenic acid,Xanthiside,5-dicaffeoylquinic acid,Phenolic acid,Parching processing
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