Effects of different processing methods on oil components in Gleditsiae sinensis Fructus and Gleditsiae Fructus Abnormalis
10.3969/j.issn.1001-1528.2024.06.006
- VernacularTitle:不同炮制方法对大皂角和猪牙皂中油类成分的影响
- Author:
Shi-Rong DOU
1
;
Yan-Gang CAO
;
Kai LI
;
Lian-Qi TIAN
;
Xiang-Le MENG
;
Yan-Bang SHI
;
Li-Xian ZHANG
;
Hong-Wei LI
;
Wei-Sheng FENG
Author Information
1. 河南中医药大学,河南郑州 450046
- Keywords:
Gleditsiae sinensis Fructus;
Gleditsiae Fructus Abnormalis;
fatty oils;
volatile oils;
processing methods;
GC-MS;
cluster analysis
- From:
Chinese Traditional Patent Medicine
2024;46(6):1809-1818
- CountryChina
- Language:Chinese
-
Abstract:
AIM To investigate the effects of stir-frying,processing with butter and carbonizing by stir-frying on oil components in Gleditsiae sinensis Fructus and Gleditsiae Fructus Abnormalis.METHODS The volatile oils and fatty oils were extracted by steam distillation method and Soxhlet extraction method,respectively,after which the extraction rates were determined.GC-MS was applied to analyzing the kinds and relative contents of oil components,after which cluster analysis was performed.RESULTS After the processing,the two medicinal materials demonstrated increased extraction rates of fatty oils and decreased extraction rates of volatile oils(except for processing with butter),the extraction rates of oil components in Gleditsiae sinensis Fructus were higher than those in Gleditsiae Fructus Abnormalis,and the reduced relative contents of toxic olefin benzene components were observable.CONCLUSION The kinds and relative contents of oil components in Gleditsiae sinensis Fructus and Gleditsiae Fructus Abnormalis exist obvious differences,the former displays better medicinal quality,whose processing mechanism in alleviating dryness and strength may contribute to the reduction of relative contents of toxic olefin benzene components.
