摘要
目的:通过分析苍术麸炒前后非挥发性提取部位整体化学成分的分布与变化,为麸炒苍术炮制机制研究做基础。方法:采用蒸馏法提尽苍术和麸炒苍术挥发油,所得水液用不同极性溶剂萃取,所剩水液用大孔树脂层析,制得不同部位样品,运用HPLC法分析所有样品。色谱条件:梯度程序,流速:0.8ml·min^(-1),柱温25℃,进样量:10μl,ELSD:气流量:1.6L·min^(-1),温度50℃。结果:分析各萃取部位HPLC谱图,发现麸炒苍术较生苍术各化学成分的含量有不同程度降低。结论:采用HPLC-ELSD法可以较好的反映苍术麸炒炮制前后非挥发性提取部位整体化学成分的分布与变化。方法简便,结果稳定。
Objective：To analyze the whole nonvolatile chemical components in atractylodes lancea before and after stir-frying with bran to provide a basis for the study on the processing mechanism.Method：The herb was boiled with water until no volatile oil remained, then solvents with different polarity were used to extract the water solution,and the remaining water solution was isolated by macroporous resin column chromatography.All samples were analyzed by HPLC with the following conditions：gradient program,flow rate of 0.8 ml·min^-1,column temperature of 25℃,injection volume of 10μl,ELSD,gas flow rate of 1.6 L·min^-1and temperature of 50℃.Result：The HPLC spectra showed the contents of some water-soluble chemical components were decreased after the processing. Conclusion：HPLC-ELSD method which is simple and stable can be an optimal way to reflect the changes and distribution of nonvolatile components in atractylodes lancea before and after the processing.
出处
《中国药师》
CAS
2011年第8期1085-1087,共3页
China Pharmacist
基金
国家自然科学基金资助项目(编号:81073051)
国家中医药管理局资助项目(编号:201007012-2)
关键词
苍术
麸炒苍术
HPLC-ELSD法
非挥发性部位
Atractylodes lancea
Atractylodes lancea stir-fried with bran
HPLC-ELSD
Nonvolatile components
