摘要
为探讨黄芩炮制前后化学成分的变化规律,对黄芩及其炮制品的HPLC图谱进行分析。流动相:甲醇-0.4%磷酸水溶液-乙腈梯度洗脱,检测波长:277 nm,流速:1 mL/min。结果表明:酒黄芩和黄芩炭中黄酮苷类成分-黄芩苷、汉黄芩苷含量明显下降,而相应苷元-黄芩素、汉黄芩素峰面积明显增加。因此,黄芩的加工炮制主要影响已知成分的相对含量。
The changing rules of chemical compositions of radix scutellaria before and after it was processed were discussed. The HPLC of radix scutellaria and its processed products were determined. The mobile phase was methanol- 0.4% phosphoric aeid-acetonitrile in gradient elution, the detection wavelength was 277 nm, and the flow rate was 1 mL/min. Results showed that the contnet of flavonoid glycosides in wine radix scutellaria and char radix scutellariabaicaline、wogenin declined evidently, but the peak areas of corresponding glycogens-wogonoside and wogonin increased evidently. There were no new peaks in different processed of radix scutellaria, hene the process products of radix scutellaria mainly affect at the relative contents of known compositions.
出处
《化学世界》
CAS
CSCD
北大核心
2007年第1期14-15,22,共3页
Chemical World
基金
河南省重大科技攻关项目资助(200422030700)
关键词
黄芩
炮制品
HPLC图谱
radix scutellaria
processed products
HPLC
