从HPLC特征图谱分析姜在炮制过程中的化学成分变化___
Chemical ingredient changes of ginger in processing courses from HPLC specific chromatogram
分类号：
出版年·卷·期（页码）：2009,29 (8):0-0
DOI:
10.16155/j.0254-1793.2017.01.01
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-----英文摘要：---------------------------------------------------------------------------------------
Objective：To establish an HPLC specific chromatogram analytical method and identify the main ingredients of fresh ginger and processed products, dried, roasted and charry ginger, which were prepared from fresh ones in definite drying or firing conditions. To elucidate the scientific evidence in the processing of ginger. Methods：A HPLC analysis was carried out on an Alltech C18 column (4.6 mm ×250 mm, 5 μm) with the mobile phase consisting of acetonitrile(A) and water(B) in gradient mode1. The detection wavelength was set at 280 nm and the column temperature was kept at 30 ℃. Four batches of fresh ginger, eight batches of dried ginger, seven batches of roasted ginger and eight batches of charry ginger were collected from Chinese markets, were analyzed with the established method. The data were analyzed with similarity evaluation system for chromatographic specific chromatogram of TCM (Version 2004A).Results：The HPLC analytical method hold a good reproducibility, precision and stability. Three main peaks were designated as 6-gingerol, 6-shaogol and zingiberone in the HPLC specific chromatogram. The contents of 6-gingerol were gradually decreased in the preparation of dried ginger from fresh and roasted ginger from dried ones while 6-shaogol were increased at same time. Zingiberone was emerged in the preparation of roasted ginger and then decreased in charry ginger by poignant firing. Conclusion：The contents and ratio of phenols were changed in the processing products of ginger.
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1 CHEN Yan-sheng(陈盐生),LIN Yu-lian(林玉莲).Comparison of volatility oil from dried ginger and roasted ginger(干姜与炮姜挥发油比较研究).J Nanjing Univ Tradit Chin Med (Nat Sci)(南京中医药大学学报),1999,15(6):378
2 LI Ji-ping(李计萍),Wang Yue-sheng(王跃生),MA Hua(马华), et al. Comparison of components from from dried ginger and fresh ginger(干姜与生姜主要化学成分的比较研究).China J Chin Mater Med(中国中药杂志),2001,26(11):748
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