CAJ | 학술논문

目的：考察不同炮制方法对女贞子主要化学成分特女贞苷和齐墩果酸含量的影响。方法用同一批次女贞子进行炮制加工，采用反相高效液相色谱法，对女贞子生品、酒制女贞子、醋制女贞子和盐制女贞子中的特女贞苷和齐墩果酸进行含量测定。结果女贞子生品及3种不同炮制品中特女贞苷含量依次为盐制女贞子(1.9975%)＞女贞子生品(1.6007%)＞酒制女贞子(1.1446%)＞醋制女贞子(0.8946%)。女贞子生品及3种不同炮制品中齐墩果酸含量依次为酒制女贞子(1.1202%)＞盐制女贞子(0.9246%)＞醋制女贞子(0.9132%)＞女贞子生品(0.8998%)。结论女贞子不同炮制方法对其特女贞苷和齐墩果酸的含量有一定影响。
목적：고찰불동포제방법대녀정자주요화학성분특녀정감화제돈과산함량적영향。방법용동일비차녀정자진행포제가공，채용반상고효액상색보법，대녀정자생품、주제녀정자、작제녀정자화염제녀정자중적특녀정감화제돈과산진행함량측정。결과녀정자생품급3충불동포제품중특녀정감함량의차위염제녀정자(1.9975%)＞녀정자생품(1.6007%)＞주제녀정자(1.1446%)＞작제녀정자(0.8946%)。녀정자생품급3충불동포제품중제돈과산함량의차위주제녀정자(1.1202%)＞염제녀정자(0.9246%)＞작제녀정자(0.9132%)＞녀정자생품(0.8998%)。결론녀정자불동포제방법대기특녀정감화제돈과산적함량유일정영향。
Objective To investigate the effects of different methods of preparation on the contents of nuzhenide and oleanolic acid in Ligustri Lucidi Fructus. Methods The same batch of Ligustri Lucidi Fructus was under preparation and process. RP-HPLC was used to determine the contents of nuzhenide and oleanolic acid in crude samples, wine-prepared samples, vinegar-prepared samples, and salt-prepared samples. Results The contents of nuzhenide were in the order as follow:salt-prepared samples (1.997 5%)>crude samples (1.600 7%)>wine-prepared samples (1.144 6%)>vinegar-prepared samples (0.894 6%). The contents of oleanolic acid were in the order as follow:wine-prepared samples (1.120 2%)>salt-prepared samples (0.924 6%)>vinegar-prepared samples (0.913 2%)>crude samples (0.899 8%). Conclusion Different methods of preparation have certain effects on the contents of nuzhenide and oleanolic acid in Ligustri Lucidi Fructus.