| Gardenia jasminoides is the dry and ripe fructus of the Rubiaceae plants.With bitter taste and cold nature, in the heart, liver, lungs, triple-jiao, it have the functions of purging pathogenic fire, relieving restlessness, clearing heat, inducing diuresis, cooling blood, removing toxin and so on. As one of the traditional chinese herbal medicines, it has been widely uesed to treat many diseases in clinic.Traditional theories of Chinese medical science deem that, after beening roasted with ginger juice which has the pungent and lukewarm nature, the Gardenia jasminoides has becomed less bitter and more warmer,at the same time, the functions of warming middle-jiao and arresting vomiting has been strengthened. This differences between the raw and roasted slices, actually, is attributable to the changes of internal foundational substances in the slices. Thus, the dissertation aims to expound the processing principle of Gardenia jasminoids roasted with ginger juice by studying on the chemical compositions of Zingiber offcinale, the processing technique, the content comparison of the volatile oil, the diterpenoid pigments and the iridoids systematicly.This dissertation consists of six parts:Chapter1:Summary on the Literatures of Gardenia jasminoids roasted with ginger juiceBy consulting and sorting the relevant literatures in the last30years, it has been summarized the processing history, the chemical compositions and the pharmacological actions of Gardenia jasminoids roasted with ginger juice systematically, which promises this dissertation to be finished smoothly.Chapter2:Study on the Chemical Compositions of Zingiber offcinaleThe Zingiber offcinale was percolated with95%EtOH, and the compounds were isolated and purified from the extracts by the methods of silica gel chromatography, preparative HPLC and so on. These structures were identified by the spectral analyses(1H-NMR、13C-NMR、 HMQC、HMBC and MS). As a result,13compounds were isolated from the Zingiber offcinale, including8gingerol compounds,3diarylheptanoid compounds,1fatty alcohol compound and1steroid compound. They were5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-1,4-decadien-3-one(1),[6]-gingerol(2),[8]-gingerol(3),[10]-gingerol(4),3,5-dihydroxy-1-(4-hydroxy-3-methoxyphenyl) decane(5),3,5-dihydroxy-1-(3,4-dimethoxyphenyl)decane(6),[4]-gingerdio(7),4-hydroxy-3-methoxy-benzenebutanol(8),1,7-bis(4-hydroxy-3-methoxyphenyl)hept-4-en-3-one(9),3,5-diacetoxy-1-(4-hydroxy-3,5- dimethoxypheny)-7-(3,4-dihydroxyphenyl)heptane(10),5-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl)-3-heptanon(11), tetracosanol(12) and (3-sitosterol(13). The5-hydroxy-l-(4-hydroxy-3-methoxyphenyl)-1,4-decadien-3-one (1) were a new compound and the4-hydroxy-3-methoxy-benzenebutanol(8) were isolated from the Zingiber offcinale for the first time.Chapter3:Research on the Processing Technology of Gardenia jasminoids roasted with ginger juiceWith the contents of geniposide(G-2), crocin-1(C-1), crocin-2(C-2) as evaluation index, and the amount of ginger, baking temperature, baking time as experimental factors, the processing technology of Gardenia jasminoids roasted with ginger juice was optimized by the L,9(34) orthogonal design. Based on not only the appearance and property of the slices, but also the contents of the main chemical compositions, it has been further studied on the frying technology. The optimum conditions were that Gardenia jasminoids mixed with12.5%ginger juice(Gardenia jasminoids:Zingiber offcinale=8:1), which shoud be throughly soaked in an airtignt ware, were fryed at180℃for6min in the oven to light brown. The amount of ginger was the significant effect on the experimental results.Chapter4:Analysis of the Volatile Oil in Gardenia jasminoids roasted with ginger juiceThe volatile oil in the three herbal medicines was extracted by steam distillation method, the chemical components were analyzed by GC-MS technique and the contents of the constituents were calculated by area normalization method. As a result, the contents of volatile oil in Gardenia jasminoids, Zingiber officinale and Gardenia jasminoids roasted with ginger juice were1.0,1.0and1.5μL·g-1respectively. A total of89compounds were identified by GC-MS technique. Although42,75and77peaks were separated from Gardenia jasminoids, Zingiber officinale and Gardenia jasminoids roasted with ginger juice, only30,58and67compounds were identified accordingly, which accounted for94.10,90.52and94.38%of the total volatile oil. After being roasted with ginger juice, except a few increased, most of the contents of the compounds decreased, meanwhile, some new aldehyde and ketone compounds were detected, which could correlate closely to the processing. In conclusion, with significant differences between the GC spectrum of the raw and roasted slices, the constituents and contents of volatile oil in Gardenia jasminoids roasted with ginger juice has been changed obviously.Chapter5:Comparison of the Contents of the Main Chemical Compositions in Gardenia Jasminoids roasted with ginger juiceTo compare the differences between the raw and roasted slices of Gardenia Jasminoids, the contents of4diterpenoid pigments and2iridoids constituents were respectively determined by UPLC and HPLC methods. From the result, the10raw and roasted samples all contained the main chemical compositions of crocin-1(C-1), crocin-2(C-2), crocin-3(C-3), crocetin(C), genipin-1-O-β-gentiobioside(G-1) and geniposide(G-2), but the contents of these constituents were quite different. After beening roasted with ginger juice,the contents of the diterpenoid pigments constituents decreased slightly while the contents of the iridoids constituents increased slightly. Overall, the contents of the main chemical compositions in Gardenia jasminoids roasted with ginger juice increased slightly with some regularities,but there were no significant differences. This section establishes the foundation for elucidating the changes of chemical compositions and instituting the quality evaluation index of different slices.Chapter6:Conclusion and DiscussionBy studying on the chemical compositions of Zingiber officinale systematically,13compounds were isolated and identified, and the5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-1,4-decadien-3-one (1) were a new compound and the4-hydroxy-3-methoxy-benzenebutanol(8) were isolated from the Zingiber offcinale for the first time, which enriched the chemical compositions of Zingiber officinale; based on not only the appearance and property of the slices, but also the contents of the main chemical compositions, the processing technology of Gardenia jasminoids roasted with ginger juice was optimized by the Lg(34) orthogonal design, which provided technical parameters of the processing technology and scientific basis of the quality control; in the comparison of the constituents and contents of volatile oil in Gardenia jasminoids before and after beening roasted with ginger juice by GC-MS technique, some regularities were found to interpret the internal foundational substances; the contents of4diterpenoid pigments and2iridoids constituents were respectively determined by UPLC and HPLC methods, but there were no significant differences between the raw and roasted slices of Gardenia Jasminoids, which could be related to the efficacy. Through the research above, the changes of chemical compositions between the raw and roasted slices of Gardenia Jasminoids were revealed initially. Moreover, the study provided scientific evidence to expound the principle of roasting with ginger juice and to evaluate the quality of different slices. |
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