Composition Changes of Aurantii Fructus before and after Fermentation Processing and Its Technology Op-timization / 中国药房
China Pharmacy
;
(12): 971-974, 2017.
Artículo
en Chino
| WPRIM
| ID: wpr-510159
ABSTRACT
OBJECTIVE:
To compare the composition changes of Aurantii fructus before and after fermentation processing and optimize its fermentation processing technology.METHODS:
UPLC was conducted to compare the raw and fermentation processed products of same batch of Aurantii fructus,and ensure the chromatographic peaks after fermentation processing. Using peak areas of 4 chromatographic peaks and mildew characteristics of samples as index,fermentation temperature,humidity and time as factor, L9(34)orthogonal test was designed to optimize the fermentation processing technology,and verified it.RESULTS:
After fermenta-tion processing,Aurantii fructus obviously showed 2 new monosaccharide glycosides components;the optimized fermentation tech-nology was as follows as fermentation temperature of 30 ℃,humidity of 70% and time of 7 d;verification test results showed RSD of each indicator of decoction pieces prepared by optimized fermentation technology in 3 tests were lower than 2.0%(n=3).CONCLUSIONS:
Fermentation processing may lead obvious chemical composition changes in Aurantii fructus;the optimized fer-mentation processing technology can increase the contents of characteristic peaks.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Idioma:
Chino
Revista:
China Pharmacy
Año:
2017
Tipo del documento:
Artículo
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