炮制对小茴香中黄酮成分的影响

Effect of processing on Flavonoids in Fennel

关键词:  小茴香  盐小茴香  紫丁香苷  槲皮素-3-O-葡萄糖醛酸苷

Key words:  Fennel  salt Fennel  syringin  quercetin-3-O-glucuronide

摘要:

[目的]建立小茴香中紫丁香苷、槲皮素-3-O-葡萄糖醛酸苷的含量测定方法，优选盐小茴香的炮制工艺。[方法]开展小茴香中紫丁香苷、槲皮素-3-O-葡萄糖醛酸苷含量测定的方法学研究。系统考察盐小茴香炮制过程中盐水比例、炒制温度、炒制时间对盐小茴香中紫丁香苷、槲皮素-3-O-葡萄糖醛酸苷含量的影响。对市售的多批次小茴香中指标成分进行分析。[结果]盐小茴香的最佳炮制工艺为盐水比例1：4、炒制温度180~200℃、炒制时间为15~20 min。在该条件下，盐小茴香色泽加深，偶有焦斑，微鼓起，指标成分损失较少；市售的小茴香中指标成分含量参差不齐，差异较大。[结论]通过本研究系统阐明了炮制过程中小茴香指标成分的含量变化规律、市售小茴香质量差异情况，为小茴香质量控制、炮制研究提供了依据。

Abstract:

[Objective] To establish a method for determining the contents of syringin and quercetin-3-O-glucuronide in Fennel and optimizing the processing technology of salt Fennel.[Methods] On the basis of the methodological validation of quantification of syringin and quercetin-3-O-glucuronide,the systematical study was performed to screen the ratio of salt and water,frying temperature and parching time. Also,the analysis of the index components was conducted in Fennel collected from the market.[Results] The optimal condition of salt-processing for Fennel was screened as 1:4 for the salt water ratio,180~200℃ for stir-frying temperature and 15~20 min for parching time. Under this condition,the color of salt Fennel was deepened,occasionally scorched,slightly bulged. The contents of index components in Fennel slightly decreased by salt-processing. The great difference was detected of the contents of index components in Fennel from the market.[Conclusion] This study illuminated the variation of the contents of index components in the processing and the quality differences of Fennel on the market,which provided the experimental basis of the quality control and processing for the Fennel.