【摘要】 目的通过对硫熏加工滁菊和微波加工滁菊中主要化学成分进行比较,为滁菊的合理加工方法提供依据。方法以挥发油、总黄酮、绿原酸及二氧化硫残留量为检测指标,对两种方法加工的滁菊的主要化学成分进行比较分析。结果硫熏滁菊中挥发油、绿原酸含量均高于微波滁菊;硫熏滁菊中总黄酮的含量略低于微波滁菊;硫熏滁菊的薄层色谱斑点数与微波滁菊中斑点数相同,但大多数斑点的面积和颜色强度均高于微波滁菊;硫熏滁菊中二氧化硫残留量符合中药材中二氧化硫残留量的规定。结论硫熏加工方法更好地保存了滁菊的有效化学成分,传统加工方法具有一定的优越性。更多还原

【Abstract】 Objective To provide a basis of reasonable processing method by comparing main chemical compositions of Dendranthema morifolium ’Chu-ju’ processed by traditional sulfur-fumigation and modern microwave drying technology.Methods The contents of volatile oil,total flavonoids,chlorogenic acid,and sulfur dioxide residue were taken as indexes,and the main chemical compositions of Chu-ju processed by two methods were analysed and compared.Results The contents of volatile oil and chlorogenic acid of Chu-ju processed by sulfur-fumigation were higher than those processed by microwave drying technology,while the content of total flavonoids was slightly lower.The number of spots on thin layer chromatography of Chu-ju processed by sulfur-fumigation was the same as that processed by microwave drying technology,but the area and the color intensity were higher.The level of sulfur dioxide residue of Chu-ju processed by sulfur-fumigation was in line with the standard of sulfur dioxide residue in Chinese crude drugs.Conclusion Chu-ju processed by sulfur-fumigation keeps more effective chemical ingredients than that processed by microwave drying technology,it shows some superiorities of traditional process.更多还原