摘要
目的:研究炖制时间对女贞子中红景天苷含量的影响。方法:以红景天苷含量为指标,对女贞子生品及加黄酒炖制不同时间(4,8,12,16,20,24h)的炮制品进行比较。用HPLC测定红景天苷含量。结果:6种酒炖品中红景天苷含量较生品增加1.19～11.88倍;且随着炖制时间的延长,炮制品中红景天苷含量逐渐升高。结论:炖制时间对女贞子中红景天苷含量有较大的影响,女贞子炮制后可产生红景天苷。
Objective： To study the effect of stewing time on the content of salidroside in Ligustrum lucidum Air. Methods： Ligustrum lucidum Ait. and its processed products of different stewing time（4, 8, 12, 16, 20, 24h） with yellow wine were compared with the contents of salidroside taken as the index. And the contents of salidroside were determined by HPLC. Results： The contents of salidroside in 6 kinds of processed products ware higer obviously than ones of Ligustrum lucidum Ait. And with the prolonging of stewing time, the contents of salidroside in the processed products were increased gradually. Conclusion： The stewing time has a great effect on the content of salidroside in Ligustrum lucidum Ait. , salidroside of Ligustrum lucidum Ait. was produced by stewing.
出处
《中国现代中药》
CAS
2009年第4期35-37,共3页
Modern Chinese Medicine
关键词
女贞子
酒制
炖制时间
红景天苷
Ligustrum lucidum Ait.
Processing with wine
Stewing time
Salidroside
