目的 以5种乳香酸类成分（α-乳香酸、β-乳香酸、3-乙酰-β-乳香酸、11-羰基-β-乳香酸、11-羰基-β-乙酰乳香酸）的质量分数为指标，探讨不同炮制工艺对乳香中5种乳香酸类成分的影响。方法 采用HPLC法测定，比较了炮制方法、炮制温度和炮制时间对5种乳香酸类成分的影响。结果 先加醋制、后加醋制和清炒3种方法比较，5种乳香酸类成分的变化没有明显差异；随炮制温度的升高或炮制时间的延长，5种乳香酸类成分变化幅度增大；炮制后，乳香中α-乳香酸、11-羰基-β-乳香酸和11-羰基-β-乙酰乳香酸的质量分数升高，β-乳香酸和3-乙酰-β-乳香酸的质量分数降低；3批不同来源乳香炮制后5种乳香酸类成分的变化趋势一致，但变化幅度不同。结论 乳香中5种乳香酸类成分随炮制工艺条件的变化而变化。

Objective To evaluate the influence of different processing technologies on contents of five kinds of boswellic acids, α-boswellic acid, β-boswellic acid, 3-acetyl-β-boswellic acid, 11-keto-β-boswellic acid, and 11-keto-β-acetyl-boswellic acid, in Olibanum. Methods HPLC analysis was performed to determine the content of boswellic acids. Influences of processing methods, temperature, and time on five kinds of boswellic acids were compared. Results The contents of the five kinds of boswellic acids were almost the same in Olibanum processed by three different methods, adding vinegar before and after processing and simple stir-frying. The contents of five kinds of boswellic acids changed greatly with higher processing temperature and longer time. After being processed, the contents of α-boswellic acid, 11-keto-β-boswellic acid, and 11-keto-β-acetyl-boswellic acid increased, while those of β-boswellic acid and 3-acetyl-β-boswellic acid decreased. The content change trend of these five kinds of boswellic acids in three batches of Olibanum was the same but with different variations. Conclusion Contents of five kinds of boswillic acids in Olibanum varies with processing technology conditions.

国家重大科技专项课题（2009ZX09103-314）