Zhou Qian, Sun Li-Li, Dai Yan-Peng, Wang Liang, Su Ben-Zheng
Shandong Academy of Chinese Medicine, Jinan 250014, China.
Zhongguo Zhong Yao Za Zhi. 2013 Jul;38(13):2159-62.
An HPLC fingerprint of pomegranate peel was established. Using chromatographic conditions, we compared the chemical composition of pomegranate peel, inside and seeds, and simultaneously determined the contents of gallic acid and ellagic acid. By comparison, we found that there were no significant differences between pomegranate peel and inside, but there was a big difference between pomegranate seeds and another two. The contents of gallic acid and ellagic acid of pomegranate peel respectively were 0.33%, 0.59%, while in pomegranate inside the result respectively were 0.52%, 0.38%. Content of ellagic acid from pomegranate seeds was only 0.01%. By study, we thought that when pomegranate peel was processed, pomegranate seeds should be removed, while pomegranate inside could be retained on the premise of full drying.
建立了石榴皮的高效液相色谱指纹图谱。采用色谱条件，比较了石榴皮、石榴内部和石榴籽的化学成分，并同时测定了没食子酸和鞣花酸的含量。通过比较发现，石榴皮和石榴内部之间没有显著差异，但石榴籽与另外两者之间存在很大差异。石榴皮中没食子酸和鞣花酸的含量分别为0.33%、0.59%，而石榴内部的结果分别为0.52%、0.38%。石榴籽中鞣花酸的含量仅为0.01%。通过研究认为，石榴皮加工时应去除石榴籽，而石榴内部在充分干燥的前提下可以保留。
