Effect of processing time on the content of five active ingredients in vinegar frankincense
10.3760/cma.j.issn.1008-6706.2018.14.020
- VernacularTitle:炮制时间对醋乳香五种有效成分含量的影响
- Author:
Lijun QIAO
1
;
Yibing LIU
;
Songmei LI
;
Xiaopeng HU
Author Information
1. 晋中市中医院制剂室
- Keywords:
Frankincense;
Processing Time;
Vinegar
- From:
Chinese Journal of Primary Medicine and Pharmacy
2018;25(14):1849-1851
- CountryChina
- Language:Chinese
-
Abstract:
Objective To study the effect of processing time on the content of five active ingredients in vine-gar frankincense.Methods Acetic acid,3－acetyl－β－lactic acid,3－acetyl－α－lactic acid,11－carbonyl－β－lactic acid 5 kinds of active ingredients in vinegar frankincense were determined.Results The results showed that four kinds of lactic acid (α－boswellic acid,β－boswellic acid,3－acetyl－β－lactic acid and 3－acetyl－α－lactic acid)showed an increasing trend (from 16.88mg/g to 23.05mg/g,40.35mg/g to 61.05mg/g,11.02mg/g to 18.17mg/g,19.78mg/g to 25.08mg/g),11－carbonyl－β－lactic acid showed a decreasing trend (6.98mg/g to 5.86mg/g),with the increasing of processing time (5,10,15,20 and 30min).Conclusion 30 min was the best time to prepare the balsamic vinegar frankincense.
