Effects of five processing methods on compositions and contents of fatty oils in Descurainiae Semen
10.3969/j.issn.1001-1528.2017.08.025
- VernacularTitle:5种炮制方法对南葶苈子脂肪油组成和含量的影响
- Author:
Hongwei LI
;
Yanbang SHI
;
Lianqi TIAN
;
Haixue KUANG
;
Xiaoke ZHENG
;
Weisheng FENG
- Keywords:
Descurainiae Semen;
fatty oils;
frost-like powder;
steaming;
stir-frying with wine;
stir-frying with salt-water;
stir-frying with vinegar;
GC-MS
- From:
Chinese Traditional Patent Medicine
2017;39(8):1661-1665
- CountryChina
- Language:Chinese
-
Abstract:
AIM To investigate the effects of frost-like powder,steaming,stir-frying with wine,stir-frying with salt-water and stir-frying with vinegar on compositions and contents of fatty oils in Descurainiae Semen.METHODS Descurainiae Semen was processed by five methods,respectively.The fatty oils were extracted from various processed products by petroleum ether,which were then derivatized.GC-MS was adopted in the qualitative identification and quantitative determination.RESULTS Except for frost-like powder,various processing methods could increase the extraction rate of fatty oils.Compared with raw product,the quantities of fatty oils in various processed products were decreased,together with the increased contents.The main compositions of obtained fatty oils were unsaturated fatty acids,whose contents in various processed products (except stir-frying with vinegar product) were higher than those in the raw product.CONCLUSION The effects of different processing methods on compositions and contents of fatty oils in Descurainiae Semen show obvious differences,among which the processing effect of stir-frying with vinegar is not satisfactory.
