Composition Changes of Aurantii Fructus before and after Fermentation Processing and Its Technology Op-timization
10.6039/j.issn.1001-0408.2017.07.31
- VernacularTitle:枳壳发酵炮制前后的成分变化及工艺优化
- Author:
Dongjian ZHANG
;
Wei LI
;
Zhitao LIANG
;
Hongliang JIAN
;
Chuanqi HUANG
;
Junheng HE
- Keywords:
Aurantii fructus;
Fermentation processing;
Orthogonal test;
UPLC;
Characteristic peak;
Mildew characteristic;
Technology optimization
- From:
China Pharmacy
2017;28(7):971-974
- CountryChina
- Language:Chinese
-
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.
