%0 Journal Article
%T 不同种类酒炮制黄连对生物碱类主要成分的影响<br>The Effects of Processing the Coptis chinensis Using Different Types of Wine on the Main Components of Alkaloids
%A 陈凯
%A 袁建勇
%J Advances in Analytical Chemistry
%P 14-19
%@ 2163-1565
%D 2016
%I Hans Publishing
%R 10.12677/AAC.2016.61003
%X <div style=\"text-align:justify;\">
	<span style=\"line-height:1.5;\">目的：比较不同种类酒对黄连生物碱类主要成分及含量的影响。方法：采用HPLC法测定酒黄连生物碱类主要成分及其中黄连碱、药根碱、巴马汀、小檗碱的含量。结果：不同酒炮制的酒黄连经HPLC检测，主峰数量和保留时间一致，总生物碱含量存在不同程度的变化。五种生物碱总含量变化，经高粱酒60？炮制增加最为明显，但经过劲酒35？炮制含量反而降低。结论：本研究发现经过高粱酒炮制能使生物碱类含量增加最为显著，为辅料酒的种类选择提供一定依据。&lt;br/&gt;Objective: To compare the effect of different types of wine on the main compositions and contents of the alkaloids of Coptis chinensis. Methods: the main components of Wine rhizoma coptidis alkaloids and the contents of coptisine, jatrorrhizine, palmatine and berberine are determined by HPLC. Re-sults: After HPLC detection, peak number and retention time are consistent, but the content of total alkaloids varies in different degrees. After sorghum liquor 60？ processing, the total alkaloids in-crease most significantly. But after Jingjiu 35？ processing, the total alkaloids reduce. Conclusion: The research finds that after sorghum processing, the content of total alkaloids increases most signifi-cantly and that the sorghum processing can provide evidence for choosing the auxiliary wine.</span><span style=\"line-height:1.5;\"></span>
</div>
%K HPLC，生物碱，酒黄连，高粱酒，黄酒<br>HPLC
%K Alkaloids
%K Alcohol Coptis
%K Sorghum Liquor
%K Yellow Wine
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=16994