标题:
不同种类酒炮制黄连对生物碱类主要成分的影响The Effects of Processing the Coptis chinensis Using Different Types of Wine on the Main Components of Alkaloids
作者:
陈凯, 袁建勇
关键字:
HPLC, 生物碱, 酒黄连, 高粱酒, 黄酒HPLC, Alkaloids, Alcohol Coptis, Sorghum Liquor, Yellow Wine
期刊名称:
《Advances in Analytical Chemistry》, Vol.6 No.1, 2016-02-25
摘要:
目的：比较不同种类酒对黄连生物碱类主要成分及含量的影响。方法：采用HPLC法测定酒黄连生物碱类主要成分及其中黄连碱、药根碱、巴马汀、小檗碱的含量。结果：不同酒炮制的酒黄连经HPLC检测，主峰数量和保留时间一致，总生物碱含量存在不同程度的变化。五种生物碱总含量变化，经高粱酒60˚炮制增加最为明显，但经过劲酒35˚炮制含量反而降低。结论：本研究发现经过高粱酒炮制能使生物碱类含量增加最为显著，为辅料酒的种类选择提供一定依据。Objective: To compare the effect of different types of wine on the main compositions and contents of the alkaloids of Coptis chinensis. Methods: the main components of Wine rhizoma coptidis alkaloids and the contents of coptisine, jatrorrhizine, palmatine and berberine are determined by HPLC. Re-sults: After HPLC detection, peak number and retention time are consistent, but the content of total alkaloids varies in different degrees. After sorghum liquor 60˚ processing, the total alkaloids in-crease most significantly. But after Jingjiu 35˚ processing, the total alkaloids reduce. Conclusion: The research finds that after sorghum processing, the content of total alkaloids increases most signifi-cantly and that the sorghum processing can provide evidence for choosing the auxiliary wine.