摘要
目的对黄连的生品、酒制品、姜制品和吴茱萸制品中的盐酸小檗碱含量进行测定,为以后黄连炮制工艺提供依据。方法采用高效液相色谱法。流动相:乙腈∶水(磷酸盐溶液,磷酸调pH值,(28∶72v/v);测定波长:346nm;柱温:25℃;流速:1ml/min。结果炮制之后黄连中小檗碱的含量均有不同程度的提高,其增加程度分别为姜黄连>酒黄连>吴萸连>生黄连。结论这三种炮制方法所炮制出来的黄连,其盐酸小檗碱的含量没有显著性差异。
Objective： Coptis, liquor products, ginger products and berberine hygiene goods are measured to provide evidence for the subsequent processing technology of coptis. Method： Using HPLC. The mobile phase： Acetonitrile： Water （Phosphate Solution, Phosphate-PH） （28： 72v/v）; Determination wavelength： 346nm; Velocity; lml/min. Results： Berbcrine hygiene goods increase in various ways after the processing technology . The situation after increase is turmeric even 〉 Liqour Huanglian 〉 Wu Yu Lian 〉 Health Huanglian. Conclusions： The content of berberine hygiene goods in coptis has no significant difference by these three methods.
出处
《湖北中医学院学报》
2008年第1期36-38,共3页
Journal of Hubei College of Traditional Chinese Medicine
关键词
黄连
炮制品
盐酸小檗碱
含量测定
coptis
processed products
berberine hygiene goods
determination
