摘要
目的:建立同时测定栀子柏皮汤及缺炙苷草拆方中栀子苷、盐酸巴马汀、盐酸小檗碱、甘草酸4种成分含量的方法,并比较炙甘草药味的加减对指标成分含量的影响。方法:采用Dikma C18色谱柱(4.6 mm×250 mm,5μm);流动相为乙腈-0.1%甲酸水溶液,梯度洗脱;流速为1.0 mL/min;栀子苷和甘草酸检测波长为238 nm,盐酸小檗碱和盐酸巴马汀检测波长为265 nm;柱温为30℃。结果:栀子柏皮汤全方组水煎液中的栀子苷、盐酸巴马汀、盐酸小檗碱、甘草酸在对应药材中的平均含量分别为(47.53±1.12)、(0.28±0.03)、(23.32±0.80)、(13.86±0.80)mg/g;拆方组水煎液中的栀子苷、盐酸巴马汀、盐酸小檗碱在对应药材中的平均含量分别为(51.73±0.85)、(0.38±0.02)、(26.43±0.82)mg/g。炙甘草药味的存在削弱了复方中栀子苷成分和生物碱类成分盐酸小檗碱和盐酸巴马汀的溶出。结论:该法简便、准确、稳定,可用于栀子柏皮汤化学成分的含量测定,为栀子柏皮汤的质量评价及其配伍科学性研究提供依据。
Objective:To establish a method for the simultaneous determination of the contents of geniposide,palmatine hydrochloride,berberine hydrochloride,and glycyrrhizic acid in Zhizi Bopi Decoction and the separated prescription group of lack of Zhigancao(mix-fried licorice),and to compare the effects of the addition and subtraction of Zhigancao(mix-fried licorice)for the content of index components.Methods:The separation was performed on Dikma C18 column(4.6 mm×250 mm,5μm)with mobile phase composed of acetonitrile-0.1%formic acid aqueous solution,gradient elution.The flow rate was 1.0 mL/min,detection wavelengths were 238 nm(geniposide and glycyrrhizic acid)and 265 nm(berberine hydrochloride and palmatine hydrochloride),and column temperature was 30℃.Results:The average contents of geniposide,palmatine hydrochloride,berberine hydrochloride and glycyrrhizic acid of the whole recipe of Zhizi Bopi Decoction in the corresponding medicinal materials was(47.53±1.12),(0.28±0.03),(23.32±0.80)and(13.86±0.80)mg/g,respectively.The average contents of geniposide,palmatine hydrochloride and berberine hydrochloride of the decoction of separated prescription group of lack of Zhigancao(mix-fried licorice)in the corresponding medicinal materials was(51.73±0.85),(0.38±0.02)and(26.43±0.82)mg/g,respectively.The presence of Zhigancao(mix-fried licorice)weakened the dissolution of geniposide and alkaloids,berberine hydrochloride and palmatine hydrochloride in the compound.Conclusion:This method is simple,accurate and stable,and can be used for the determination of chemical components of Zhizi Bopi Decoction,and it provides a basis for the scientific research on the quality evaluation and compatibility of Zhizi Bopi Decoction.
作者
张清清
冯媛
蒋林林
孔亚丽
李春花
ZHANG Qing-qing;FENG Yuan;JIANG Lin-lin;KONG Ya-li;LI Chun-hua(School of Pharmacy,Hebei University of Traditional Chinese Medicine,Shijiazhuang Hebei 050200,China;Research and Development Center for the Application of Traditional Chinese Medicine Prescriptions in Hebei Province,Shijiazhuang Hebei 050091,China;School of Pharmacy,Inner Mongolia Medical University,Hohhot Inner Mongolia 010110,China)
出处
《中医药导报》
2021年第6期47-50,共4页
Guiding Journal of Traditional Chinese Medicine and Pharmacy
基金
河北省中医药管理局科研计划项目(2019084)
河北省基础研究计划自然科学基金(H2019423103)
河北中医学院博士科研基金(BSZ2018004)
河北中医学院大学生创新训练项目(202014432183)。
关键词
栀子柏皮汤
炙甘草
高效液相色谱法
化学成分
定量分析
Zhizi Bopi Decoction
Zhigancao(mix-fried licorice)
HPLC
chemical composition
quantitative analysis
