中成药2017，Vol.39Issue(8)：1661-1665,5.DOI:10.3969/j.issn.1001-1528.2017.08.025
5种炮制方法对南葶苈子脂肪油组成和含量的影响
Effects of five processing methods on compositions and contents of fatty oils in Descurainiae Semen
摘要
Abstract
AIM To investigate the effects of frost-like powder,steaming,stir-frying with wine,stir-frying with salt-water and stir-frying with vinegar on compositions and contents of fatty oils in Descurainiae Semen.METHODS Descurainiae Semen was processed by five methods,respectively.The fatty oils were extracted from various processed products by petroleum ether,which were then derivatized.GC-MS was adopted in the qualitative identification and quantitative determination.RESULTS Except for frost-like powder,various processing methods could increase the extraction rate of fatty oils.Compared with raw product,the quantities of fatty oils in various processed products were decreased,together with the increased contents.The main compositions of obtained fatty oils were unsaturated fatty acids,whose contents in various processed products (except stir-frying with vinegar product) were higher than those in the raw product.CONCLUSION The effects of different processing methods on compositions and contents of fatty oils in Descurainiae Semen show obvious differences,among which the processing effect of stir-frying with vinegar is not satisfactory.关键词
南葶苈子/脂肪油/制霜/蒸制/酒炙/盐炙/醋炙/GC-MSKey words
Descurainiae Semen/fatty oils/frost-like powder/steaming/stir-frying with wine/stir-frying with salt-water/stir-frying with vinegar/GC-MS分类
医药卫生引用本文复制引用
李红伟,石延榜,田连起,匡海学,郑晓珂,冯卫生..5种炮制方法对南葶苈子脂肪油组成和含量的影响[J].中成药,2017,39(8):1661-1665,5.基金项目
科学技术部国家重点基础研究发展计划“973计划”项目(2013CB531802) （2013CB531802）
河南中医学院博士科研基金(BSJJ2012-04) （BSJJ2012-04）
