Dynamic changes of color and five constituents during processing of Gardeniae Fructus
10.3969/j.issn.1001-1528.2017.11.028
- VernacularTitle:栀子炮制过程中颜色及5种成分的动态变化
- Author:
Jing LIU
1
;
Xiao HUANG
;
mei Xiao FU
;
sai Sai XIE
;
yu Zhi GUAN
;
ling Ling PAN
Author Information
1. 江西中医药大学药学院
- Keywords:
Gardeniae Fructus;
processing;
color;
chemical constituents;
dynamic changes
- From:
Chinese Traditional Patent Medicine
2017;39(11):2350-2355
- CountryChina
- Language:Chinese
-
Abstract:
AIM To study the dynamic changes of color and five constituents during processing of Gardeniae Fructus.METHODS Camera and Adobe Photoshop software were applied to collecting images and obtaining chromatic values (L,a,b) of processed products,respectively.HPLC was adopted in the content determination of genipin-1-β-D-gentiobioside,geniposide,crocin-Ⅰ,crocin-Ⅱ,crocin-Ⅲ.Then the correlation between color and constituent contents was investigated by linear regression and partial least squares method.RESULTS With the process of processing,the chromatic values of epicarp and seed pellets expelled showed decreasing trends,especially for that of the former.On the whole,the contents of geniposide,crocin-Ⅰ and crocin-Ⅱ were decreased,while those of genipin-1-β-D-gentiobioside and crocin-Ⅲ were first increased and then decreased.The chromatic values of epicarp and seed pellets expelled showed significant correlations with crocin-Ⅰ content.CONCLUSION Color and crocin-Ⅰ can be considered as control index and monitoring index during processing of Gardeniae Fructus,respectively.
