摘要
探究了巴戟天在炮制前后的化学成分变化。采用HPLC法考察巴戟肉盐炙前后化学成分的变化。用三种溶剂(蒸馏水、95%乙醇和氯仿)提取巴戟天及盐巴戟天样品,并比较炮制前后三种提取液成分的变化。巴戟肉经盐炙后,在三种提取液的HPLC图谱中,均出现了新的色谱峰,说明有新的成分产生;同时,盐炙品中多个色谱峰面积明显降低,说明主要成分含量发生了变化。
The change of the constituents from Bajitian( Morindae officinalis Radix) before and after processing was investigated. HPLC was used to investigate the content change of the constituents from Bajitian. Bajitian and salt-processed Bajitian were extracted by three methods( water,95% ethanol and chloroform) and analyzed by HPLC. After being processed,there were new peaks in the HPLC chromatogram of the three extracts,indicating that there were new components. At the same time,the area of several peaks in the salted products was significantly reduced,indicating that the content of the main components had changed.
作者
焦豪妍
薛雪
刘浩
麦锐楷
汤庆发
JIAO Hao-yan;XUE Xue;LIU Hao;MAI Rui-kai;TANG Qing-fa(Guangdong Food and Drug Vocational College,Guangdong Guangzhou 510520;Southern Medical University,Guangdong Provincial Key Laboratory of Chinese Medicine Pharmaceutics,Guangdong Provincial Engineering Laboratory of Chinese Medicine Preparation Technology,Guangdong Guangzhou 510515,China)
出处
《广州化工》
CAS
2020年第5期115-116,142,共3页
GuangZhou Chemical Industry
基金
广东食品药品职业学院自然科学基金项目(2018ZR005)。
