摘要
目的:考察白芍原药材与不同炮制加工品中化学成分的差异性,为稳定白芍的炮制工艺提供依据。方法:采用高效液相色谱法分别分析白芍原药材、白芍饮片、麸炒白芍、酒白芍、发酵白芍中的化学成分,以芍药苷为主,对其含量进行对比研究,并对整体化学成分进行指纹图谱对比研究。Agilent C18色谱柱(150 mm×4.6 mm,5μm);以乙腈-0.1%磷酸溶液为流动相(含量测定等度洗脱,指纹图谱梯度洗脱);检测波长为230 nm(含量测定)和210 nm(指纹图谱);柱温:30℃。结果:炮制加工后化学成分及含量有一定的差异,酒白芍、发酵白芍中芍药苷的含量有一定程度的增加,并且发酵白芍在含量测定和指纹图谱中各种成分含量较高。结论:在白芍的炮制方法中,发酵法是比较好的方法。
Objective：The preliminary study in the difference of the chemical composition of different processed products of paeoniae radix alba,in order to provid the basis of the processing of paeoniae radix alba.Methods：Respectively analyzing chemical compositions of paeoniae radix alba medicinal material,white peony root decocting pieces,stir-frying paeoniae radix alba with bran,stir-baked paeoniae radix alba with wine,paeoniae radix alba fermented by HPLC,and comparative study on chemical compositions of the whole finger-print.Using Agilent C18（150 mm×4.6 mm,5 μm）column,the mobile phase was composed of a mixture of methyl cyanides-0.1 %phosphoric acid,The UV detection wavelength was set at 230 nm（content determination） and 210nm（finger-print）,the column temperature was 30 ℃.Results：the chemical compositions and content of crude and processed paeoniae radix alba are certain differences,and the content of paeoniflorin in stir-baked paeoniae radix alba with wine,paeoniae radix alba fermented has certain increase,and the content of all kinds of chemical composition in paeoniae radix alba fermented is higher than other processed products.Conclusion：In the paeoniae radix alba processing method,the fermentation method should be the best method.
出处
《成都中医药大学学报》
2012年第4期42-45,共4页
Journal of Chengdu University of Traditional Chinese Medicine
基金
科技部科技人员服务企业项目(编号:2009GJF00015)
