析因设计法研究炮制对吴茱萸中3种主要成分的影响

Influence of Processing on Three Main Components of Euodiae Fructus Studied by Factorial Design Method *

摘要:

目的: 探寻影响吴茱萸中主要成分的炮制因素。 方法: 以吴茱萸内酯、吴茱萸碱和吴茱萸次碱含量为指标,以加热和辅料为考察因素,选用2×2析因试验设计研究炮制对吴茱萸的影响,用SAS软件辅助数据分析。 结果: 加热样品比不加热制品中吴茱萸碱含量显著增高(P<0.05),吴茱萸次碱极显著增高(P<0.01),吴茱萸内酯含量增高,但无统计学差异;不加甘草汁制品吴茱萸内酯显著高于加甘草汁制品(P<0.05),甘草汁对吴茱萸碱和吴茱萸次碱含量的影响无统计学意义;加热和辅料处理的交互作用对吴茱萸内酯含量影响极显著(P<0.01),对吴茱萸碱和吴茱萸次碱影响不显著。 结论: 加热是影响吴茱萸主要成分含量的炮制因素,甘草汁的加入对所测定的3种成分含量影响不大。

Abstract:

Objective: To explore the factors played important roles in Euodiae Fructus processing. Method: 2×2 factorial design was used in the processing with heating and adjuvant as independent variable. Evodin, evodiamine and rutaecarpine in Evodia were determined and analyzed by SAS. Result: Evodiamine and rutaecarpine in heating products were significantly higher than non-heating ones (P<0.05); evodin increased, but had no significant difference. Evodin in products without licorice was significantly higher than products with licorice (P<0.05); evodiamine and rutaecarpine showed no significant difference with or without of licorice. Heating and adjuvant had remarkable interaction to evodin (P<0.01), but not significant to evodiamine and rutaecarpine. Conclusion: The heating was the main factor in Euodiae Fructus processing, while licorice juice had little effect on the content of the three components in Euodiae Fructus measured in this study.