中国药房2017，Vol.28Issue(7)：971-974,4.DOI:10.6039/j.issn.1001-0408.2017.07.31
枳壳发酵炮制前后的成分变化及工艺优化
Composition Changes of Aurantii Fructus before and after Fermentation Processing and Its Technology Op-timization
张栋健 1李薇 1梁之桃 2简宏良 1黄传奇 1何钧恒3
作者信息
- 1. 广州中医药大学中药学院,广州 510405
- 2. 香港浸会大学中医药学院,香港中国
- 3. 余仁生(香港)有限公司,香港中国
- 折叠
摘要
Abstract
OBJECTIVE:To compare the composition changes of Aurantii fructus before and after fermentation processing and optimize its fermentation processing technology. METHODS:UPLC was conducted to compare the raw and fermentation processed products of same batch of Aurantii fructus,and ensure the chromatographic peaks after fermentation processing. Using peak areas of 4 chromatographic peaks and mildew characteristics of samples as index,fermentation temperature,humidity and time as factor, L9(34)orthogonal test was designed to optimize the fermentation processing technology,and verified it. RESULTS:After fermenta-tion processing,Aurantii fructus obviously showed 2 new monosaccharide glycosides components;the optimized fermentation tech-nology was as follows as fermentation temperature of 30 ℃,humidity of 70% and time of 7 d;verification test results showed RSD of each indicator of decoction pieces prepared by optimized fermentation technology in 3 tests were lower than 2.0%(n=3). CONCLUSIONS:Fermentation processing may lead obvious chemical composition changes in Aurantii fructus;the optimized fer-mentation processing technology can increase the contents of characteristic peaks.关键词
枳壳/发酵炮制/正交试验/超高效液相色谱法/色谱特征峰/霉变性状/工艺优化Key words
Aurantii fructus/Fermentation processing/Orthogonal test/UPLC/Characteristic peak/Mildew characteristic/Technology optimization分类
医药卫生引用本文复制引用
张栋健,李薇,梁之桃,简宏良,黄传奇,何钧恒..枳壳发酵炮制前后的成分变化及工艺优化[J].中国药房,2017,28(7):971-974,4.
