[1]李文涛,龙全江,王晓阁,等.高效液相色谱法测定不同加工方法对干姜片及其炮制品中3种姜酚含量的影响[J].甘肃中医药大学学报,2017,34(05):18-22.[doi:10.16841/j.issn1003-8450.2017.05.07]
 LI Wentao,LONG Quanjiang,WANG Xiaoge,et al.Influence of different processing methods on the contents of various gingerol in dried ginger and its processed products by HPLC[J].Journal of Gansu University of Chinese Medicine,2017,34(05):18-22.[doi:10.16841/j.issn1003-8450.2017.05.07]
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高效液相色谱法测定不同加工方法对干姜片及其炮制品中3种姜酚含量的影响()
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《甘肃中医药大学学报》[ISSN:1003-8450/CN:62-1062/R]

卷:
34卷
期数:
2017年05期
页码:
18-22
栏目:
技术与方法
出版日期:
2017-10-25

文章信息/Info

Title:
Influence of different processing methods on the contents of various gingerol in dried ginger and its processed products by HPLC
作者:
李文涛12 龙全江2 王晓阁2 吴德玲1
1. 安徽中医药大学药学院, 安徽 合肥 240000;
2. 安徽中医药高等专科学校药学系, 安徽 芜湖 241000
Author(s):
LI Wentao12 LONG Quanjiang2 WANG Xiaoge2 WU Deling1
1. Pharmacy College, Anhui University of Chinese Medicine, Hefei, Anhui, 240000, China;
2. Pharmacy School, Anhui College of Traditional Chinese Medicine, Wuhu, Anhui, 241000, China
关键词:
干姜炮制品姜酚高效液相色谱含量测定
Keywords:
dried gingerprocessed gingergingerolHPLCcontent determination
分类号:
R284.2
DOI:
10.16841/j.issn1003-8450.2017.05.07
摘要:
目的 考察不同加工方法对干姜片及其炮制品中6-姜酚、8-姜酚、10-姜酚含量的影响。方法 采用趁鲜切片法和传统加工方法分别制备干姜,进而制成炮姜和姜炭,然后采用高效液相色谱(HPLC)法对不同加工法所得干姜片及其炮制品进行定量分析。结果 趁鲜切片法所得干姜片中6-姜酚、8-姜酚、10-姜酚的含量分别为0.62%,0.09%,0.17%,传统加工法所得干姜片中上述3种成分的含量分别为0.54%,0.08%,0.15%,两类干姜片进一步炮制成的炮姜、姜炭中的3种姜酚含量也均存在差异。结论 不同加工方法对干姜片及其炮制品的质量均会产生影响。
Abstract:
Objective To study the influence of different processing methods on the contents of 6-gingerol,8-gingerol and 10-gingerol in dried ginger and its processed products. Methods Dried ginger,baked ginger and charcoal ginger were prepared by fresh-cut slicing method and traditional processing technology respectively. All processed products were quantitatively analyzed by HPLC. Results The contents of 6-gingerol,8-gingerol and 10-gingerol in dried ginger prepared by fresh-cut slicing were 0.62%,0.09% and 0.17%,while that in dried ginger prepared by traditional processing method were 0.54%,0.08% and 0.15%. Moreover,contents of various gingerol in baked ginger and charcoal ginger prepared by two methods had significant difference. Conclusion The quality of dried ginger slices and its processed products can be influenced by different processing methods.

参考文献/References:

[1] 国家药典委员会.中华人民共和国药典(一部)[M].北京:中国医药科技出版社,2015:334.
[2] 孟江,卢国勇,程轩轩,等.一测多评法同时测定干姜中4种姜酚类成分的含量[J].中国实验方剂学杂志,2012,18(7):77-80.
[3] 窦欣.干姜不同炮制品中总酚类含量测定[J].亚太传统医药,2013,9(8):50-52.
[4] 龙全江,徐雪琴.干姜化学成分、药理作用及加工炮制研究文献分析[J].现代中药研究与实践,2015,29(1):82-83.
[5] 纽崔然,陆娟,宋丽丽,等.RP-HPLC法测定干姜3种姜酚的含量[J].药物分析杂志,2008(28):2008-2010.
[6] 窦欣.薄层色谱法鉴别干姜不同炮制品[J].科技信息,2013(15):484-492.

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备注/Memo

备注/Memo:
收稿日期:2017-03-31。
基金项目:安徽高校省级自然科学研究重点项目(KJ2014A138);安徽省高等教育振兴计划人才项目省级专业带头人资助项目(皖教秘人[2013]189)。
作者简介:李文涛(1990-),男,在读硕士研究生。研究方向:中药活性成分。
通信作者:吴德玲(1973-),男,教授,医学硕士。研究方向:中药活性成分。E-mail:dlwu7375@sina.com
更新日期/Last Update: 1900-01-01