Composition changes and the characterization of “fried charcoal and saving properties” based on the carbon-frying process of <italic style="font-style: italic">Sophora japonica </italic>and its bud

XU Chunmeng; LIU Zhan; ZHANG Qianqian; LU Qi; DAI Yanpeng; ZHANG Xuelan; SHI Dianhua

doi:10.6039/j.issn.1001-0408.2024.21.08

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Composition changes and the characterization of “fried charcoal and saving properties” based on the carbon-frying process of Sophora japonica and its bud

更新时间：2025-09-25

- Composition changes and the characterization of “fried charcoal and saving properties” based on the carbon-frying process of Sophora japonica and its bud
- ZHONGGUO YAOFANG Vol. 35, Issue 21, Pages: 2622-2628(2024)
- 作者机构：
  
  1.山东中医药大学药学院，济南　250355
  2.山东现代学院药学院，济南　250104
  3.山东第一医科大学附属职业病医院职业健康查体中心，济南　250062
  4.山东省中医药研究院，济南　250014
  5.国家中医药管理局中药蜜制和制炭炮制技术与原理重点研究室，济南　250014
- 作者简介：
- 基金信息：
- DOI：10.6039/j.issn.1001-0408.2024.21.08
  CLC： R283;R917
- Received：13 June 2024，
  
  Revised：2024-09-19，
  
  Accepted：19 September 2024，
  
  Published：15 November 2024
- 稿件说明：
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徐春梦,刘占,张倩倩,等.槐花、槐米炒炭过程的成分变化及其“炒炭存性”表征研究[J].中国药房,2024,35(21):2622-2628.

XU Chunmeng,LIU Zhan,ZHANG Qianqian,et al.Composition changes and the characterization of “fried charcoal and saving properties” based on the carbon-frying process of Sophora japonica and its bud[J].ZHONGGUO YAOFANG,2024,35(21):2622-2628.
徐春梦,刘占,张倩倩,等.槐花、槐米炒炭过程的成分变化及其“炒炭存性”表征研究[J].中国药房,2024,35(21):2622-2628. DOI： 10.6039/j.issn.1001-0408.2024.21.08.

XU Chunmeng,LIU Zhan,ZHANG Qianqian,et al.Composition changes and the characterization of “fried charcoal and saving properties” based on the carbon-frying process of Sophora japonica and its bud[J].ZHONGGUO YAOFANG,2024,35(21):2622-2628. DOI： 10.6039/j.issn.1001-0408.2024.21.08.

摘要

目的

探究槐花、槐米炒炭过程中的化学成分变化，并表征其“炒炭存性”。

方法

分别制备槐花、槐米的炒轻炭、炒适中炭、炒重炭样品。建立槐花、槐米生品及其不同炒制程度炭品的高效液相色谱指纹图谱，并指认共有峰；采用高效液相色谱法测定指认成分的含量并进行差异分析；采用化学计量学方法筛选差异性成分，以差异性成分的含量比值表征槐花、槐米的“炒炭存性”。

结果

槐花及其不同炒制程度炭品有9个共有峰，槐米及其不同炒制程度炭品有8个共有峰。槐花、槐米生品及其不同炒制程度炭品均指认出6个成分，分别为芦丁、山柰酚-3-

-芸香糖苷、异鼠李素-3-

-芸香糖苷、槲皮素、山柰酚、异鼠李素。芦丁、山柰酚-3-

-芸香糖苷、异鼠李素-3-

-芸香糖苷在槐米炒轻炭样品中的含量最高，槲皮素、异鼠李素在槐米炒适中炭样品中的含量最高，山柰酚在槐米炒适中炭和炒重炭中的含量较高。化学计量学结果显示，芦丁和槲皮素的变量重要性投影值均大于1。芦丁和槲皮素的含量比值范围分别在9.00～14.00、3.00～6.00之间可表征槐花、槐米的“炒炭存性”。

结论

槐花、槐米生品及其不同炒制程度炭品间化学成分存在差异；芦丁和槲皮素可能是影响其质量的差异性成分，后续可用两者比值范围表征槐花、槐米的“炒炭存性”。

Abstract

OBJECTIVE

To explore the changes in chemical compositions and the characteristics of “fried charcoal and saving properties” based on the carbon-frying process of

Sophora japonica

and its bud.

METHODS

The slightly， moderately and heavily carbon-fried samples of

S. japonica

and its bud were prepared. The fingerprints of

S. japonica

， its bud and carbon-fried samples were established， and common peaks were identified. HPLC method was used to determine the contents of identified components and differential analysis was also performed； the differential components were screened by using chemometric methods， and their content ratios were used to characterize the “fried charcoal and saving properties” of

S. japonica

and its bud.

RESULTS

There were 9 common peaks in the fingerprints of

S. japonica

and its carbon-fried samples， 8 common peaks in those of

S. japonica

bud and its carbon-fried samples. In the fingerprints of

S. japonica

and its bud， and their different fried products， 6 components were identified， such as rutin， kaempferol-3-

-rutinoside， isorhamnetin-3-

-rutinoside， quercetin， kaempferol， isorhamnetin. Among them， the contents of rutin， kaempferol-3-

-rutinoside and isorhamnetin-3-

-rutinoside were the highest in slightly carbon-fried samples of

S. japonica

bud， and the contents of quercetin and isorhamnetin were the highest in moderately carbon-fried samples of

S. japonica

bud， and the contents of kaempferol were higher in moderately and healily carbon-fried samples of

S. japonica

bud. The chemometric results showed that the variable importance projection values of rutin

and quercetin were both greater than 1. The range of rutin-quercetin content ratio between 9.00-14.00 and 3.00-6.00 respectively could characterize “fried charcoal and saving properties” of

S. japonica

and its bud.

CONCLUSIONS

There are significant differences in the chemical compositions of raw and fried products of

S. japonica

and its bud. Rutin and quercetin may be the differential components that affect their quality， and the ratio range of the two can be used to characterize the “fried charcoal and saving properties” of

S. japonica

and its bud in the future.

关键词

Keywords

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Composition changes and the characterization of “fried charcoal and saving properties” based on the carbon-frying process of Sophora japonica and its bud

DOI：10.6039/j.issn.1001-0408.2024.21.08

摘要

Abstract

关键词

Keywords

references