摘要
从加热因素、炒制时间和炮制辅料三方面入手,以咖啡酸和阿魏酸为指标来探究川芎的酒炙机理。通过改变不同炮制因素后川芎中咖啡酸和阿魏酸的含量测定,发现黄酒闷润后的川芎经过加热炒制(炒制5~30 min),其咖啡酸和阿魏酸含量均比不经过炒制者高,且随炒制时间的延长,咖啡酸和阿魏酸的含量变化趋势一致,均为先增高后降低,在炒制20 min时达到最大值。用黄酒和水闷润后进行加热炮制两种成分含量均比用不同浓度乙醇闷润的含量高。与以往的理论不同,咖啡酸和阿魏酸含量增高可能并不是因为黄酒中乙醇的存在而增加了溶出。
In order to explore the wine processing mechanism of chuanxiong, three critical influences of wine processing: heating factors, processing time and processing adjuvants were considered in the entire research process. The content change of caffeic acid and ferulic acid in Chuanxiong Rhizoma were studied in the process of wine processing. It was found that the contents of caffeic acid and ferulic acid from CX-J-5 min to CX-J-30 min Chuanxiong Rhizoma were higher than CX-J-ZRLG through the determination, which illustrated the importance of heating during processing. After moist processing, the contents trends of caffeic acid and ferulic acid were same as frying time prolonging and the contents of two compounds reached the highest level when frying time was 20 min. In addition, the contents of two compounds in CX-J-20 min and CX-S-20 min Chuanxiong Rhizoma were higher than which from CX-10 % C-20 min to CX-60 % C-20 min one. Different from previous theories, this research proved that the alcohol concentration in yellow rice wine had little effect on the content change of some organic acids.
作者
裴科
宁燕
王卓
曹丽珑
赵婷婷
Pei Ke;Ning Yan;Wang Zhuo;Cao Lilong;Zhao Tingting(College of Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619;School of Chemistry and Chemical Engineering,Shanxi University,Taiyuan 030000,China)
出处
《广东化工》
CAS
2021年第8期71-74,共4页
Guangdong Chemical Industry
基金
国家自然科学基金(No:81703704)
浙江中医药大学省重点建设高校优势特色学科(中药学)开放基金资助(ZYAOX2018023)
山西省应用基础研究项目(201801D221436)
山西省脑病重点实验室开放课题(CME-OP-201003)
山西中医药大学博士启动基金(20171)
山西中医药大学研究生创新项目(2020CX042)。
关键词
川芎
咖啡酸
阿魏酸
酒炙
不同炮制因素
Chuanxiong Rhizoma
caffeic acid
ferulic acid
wine processing
different processing factors
