Liang Xian-Kui, Wang Yan-Hui, Lei Jing-Wei, Xie Cai-Xia, Tang Wei-Wei, Du Ting-Ting
Henan University of Chinese Medicine, Zhengzhou 450046, China.
Zhongguo Zhong Yao Za Zhi. 2018 Aug;43(16):3285-3290. doi: 10.19540/j.cnki.cjcmm.20180611.004.
To investigate the effect of different initial processing methods on the quality of Gardenia and determine the best cooking time in gardenia processing through the determination of index components content. The contents of geniposide, crocetin Ⅰ and total iridoid glycosides in Gardenia were determined before storage, six months after storage and one year after storage. During storage, the contents of geniposide, crocetin Ⅰ and total iridoid glycosides in directly dried Gardenia were 1.68%, 0.45% and 6.45% respectively. The contents of geniposide, crocetin Ⅰ and total iridoid glycosides in Gardenia with different steaming time were 1.34%-0.5%, 0.28%-0.06% and 6.09%-1.59% respectively. The contents of geniposide, crocetin Ⅰ and total iridoid glycosides in Gardenia with different boiling time (adding alum)were 1.42%-0.41%, 0.35%-0.07% and 6.40%-1.65% respectively. The direct drying of Gardenia samples could not achieve the function of killing enzyme and protecting glycosides. The enzymes from degradation of the index components were basically destroyed after steaming time of 13 min or boiling (adding alum) time of 8 min, achieving the function of killing enzyme and protecting glycosides.
通过测定指标成分含量，研究不同初加工方法对栀子品质的影响，并确定栀子加工的最佳炮制时间。在储存前、储存6个月后和储存1年后，测定栀子中栀子苷、西红花苷Ⅰ和总环烯醚萜苷的含量。储存期间，直接干燥的栀子中栀子苷、西红花苷Ⅰ和总环烯醚萜苷的含量分别为1.68%、0.45%和6.45%。不同蒸制时间的栀子中栀子苷、西红花苷Ⅰ和总环烯醚萜苷的含量分别为1.34% - 0.5%、0.28% - 0.06%和6.09% - 1.59%。不同煮制时间（加明矾）的栀子中栀子苷、西红花苷Ⅰ和总环烯醚萜苷的含量分别为1.42% - 0.41%、0.35% - 0.07%和6.40% - 1.65%。栀子样品直接干燥不能达到杀酶保苷的作用。蒸制13分钟或煮制（加明矾）8分钟后，指标成分降解的酶基本被破坏，达到杀酶保苷的作用。
