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栀子和淡豆豉不同比例配伍对栀子豉汤中黄酮类成分含量的影响
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| 篇名： | 栀子和淡豆豉不同比例配伍对栀子豉汤中黄酮类成分含量的影响 |
| TITLE： | Effect of Different Compatibility Ratio of Gardenia jasminoides to Fermented Soybean on the Content of Flavo- noids in Zhizichi Decoction |
| 摘要： | 目的：考察栀子与淡豆豉以不同比例配伍后对栀子豉汤中染料木素和总黄酮含量的影响，进一步探究栀子豉汤的配伍规律。方法：采用煎煮法分别制备栀子与淡豆豉不同配伍比例（2∶1、1∶1、1∶2、1∶4，质量比，下同）的栀子豉汤以及相应比例栀子、淡豆豉的单煎液。采用超高效液相色谱-串联质谱（UPLC-MS/MS）法测定不同配伍比例栀子豉汤以及相应比例淡豆豉单煎液中染料木素的含量；采用紫外分光光度（UV）法测定不同配伍比例栀子豉汤以及相应比例栀子单煎液、淡豆豉单煎液中总黄酮的含量。结果：建立的含量测定方法的线性关系、精密度、重复性、稳定性、准确度均良好。栀子与淡豆豉不同配伍比例（2∶1、1∶1、1∶2、1∶4）的栀子豉汤中染料木素含量较相应单煎液均有不同程度的降低，而总黄酮含量均有不同程度的升高。随着淡豆豉用量的增加，栀子豉汤中染料木素含量呈现先升高后降低的趋势，当栀子与淡豆豉的配伍比例为1∶1、1∶2时，栀子豉汤中染料木素含量最高（均为0.071µg/mL）。随着淡豆豉用量的增加，栀子豉汤中总黄酮含量变化无明显规律，但在栀子与淡豆豉的配伍比例为1∶1时栀子豉汤中总黄酮含量最高（1.861µg/mL）。结论：当栀子与淡豆豉按1∶1的比例配伍时栀子豉汤中黄酮类成分的含量最高。 |
| ABSTRACT： | OBJECTIVE：To investigate t he effects of different compatibility ratio of Gardenia jasminoides to fermented soybean on the content of genistein and total flavonoids ，and to investigate the compatibility regularity of Zhizichi decoction. METHODS：The decoction method was used to prepare the mixed decoction with different compatibility ratio of G. jasminoides to fermented soybean （2∶1，1∶1，1∶2，1∶4，m/m，the same hereinafter ）. UPLC-MS/MS method was used to determine the content of genistein in Zhizichi decoction with different compatibility ratio and corresponding fermented soybean single decoction. UV method was used to determine the content of total flavonoids in Zhizichi decoction with different compatibility ratio and corresponding gardenia single decoction and fermented soybean single decoction. RESULTS ：The established method had good linearity ， precision，repeatability，stability and accuracy. Compared with single decoction ，the content of genistein in the mixed decoction with different compatibility ratio of G. jasminoides to fermented soybean （2∶1，1∶1，1∶2，1∶4）was decreased to different extents ， while the content of total flavonoids was increased to different extents. With the increase of fermented soybean ，the content of genistein in the decoction increased at first and then decreased. When the compatibility ratios of G. jasminoides to fermented soybean were 1 ∶ 1 and 1 ∶ 2，the content of genistein in the decoction was the highest （all 0.071 μg/mL）. With the increase of fermented soybean ，the content of total flavonoids in the decoction did not change regularly ；when the ratio of G. jasminoides to fermented soybean was 1 ∶ 1，the content of total flavonoids in the decoction was the highest （1.861 μg/mL）. CONCLUSIONS ： When the compatibility ratio of G. jasminoides to fermented soybean was 1 ∶ 1，the content of flavonoids in the decoction is the highest. |
| 期刊： | 2020年第31卷第09期 |
| 作者： | 李函阳，邱智东，苏文龙，曹文正，李昕曈，蒋常鹏，高红梅 |
| AUTHORS： | LI Hanyang，QIU Zhidong，SU Wenlong，CAO Wenzheng，LI Xintong，JIANG Changpeng，GAO Hongmei |
| 关键字： | 栀子豉汤；淡豆豉；配伍规律；染料木素；总黄酮；含量测定 |
| KEYWORDS： | Zhizichi decoction ； Fermented soybean ； Compatibility regularity ； Genistein； Total flavonoids ； Content |
| 阅读数： | 766 次 |
| 本月下载数： | 6 次 |
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