摘要
为了研究茵陈-大黄不同配比对绿原酸和蒽醌类成分的影响,筛选出二者最佳配伍比例,为开发含有“茵陈-大黄”的新药提供有效的参考依据。试验选用茵陈和大黄1∶1、1∶2和2∶1三个不同配伍比例,再按照大黄同时下、后下进行煎煮;选取部分水煎液分别按照醇沉浓度为70%和80%水煎醇沉方法制备绿原酸和蒽醌类成分,采用HPLC法测定水煎液、醇沉浓度分别为70%与80%的上清液、沉淀中绿原酸及蒽醌类成分的含量。结果显示:茵陈、大黄配伍后绿原酸的含量均有所提高,且水煎法与水煎醇沉法的最佳配伍比例均为1∶1,提取出绿原酸含量为55.96 mg/mL;茵陈、大黄配伍后蒽醌类成分含量也有所提高,其中大黄酸含量提高最为显著,提取出大黄酸含量为20.83 mg/mL,且水煎法与水煎醇沉法的最佳配伍比例均为1∶2。茵陈、大黄配伍后绿原酸含量在配伍比例1∶1、蒽醌类成分在配伍比例1∶2时含量有所提高。
To studied the effect of different ratio of Herba Artemisias Capillaris and Rhubarb on chloro⁃genic acid and anthraquinones,and to selected the best compatibility ratio,so as to provided effective ref⁃erence for the development of new drugs containing"Yinchen-Rhubarb".Three different compatibility ra⁃tios of Herba Artemisias Capillaris and Rhubarb at 1∶1,1∶2 and 2∶1 were selected,and then Rhu⁃barb was decocted according to Rhubarb at the same time.Part of the water decoction was selected to prepare Chlorogenic acid and anthraquinones according to the alcohol precipitation method with 70%and 80%alcohol precipitation concentration,respectively.The contents of Chlorogenic acid and anthra⁃quinones in the supernatant and precipitation were determined by HPLC.The results showed that the con⁃tent of chlorogenic acid increased after the compatibility of Artemisia Chinensis and Rhubarb,and the best compatibility ratio of water decoction and alcohol precipitation was 1∶1,and the content of chloro⁃genic acid extracted was 55.96 mg/mL.The content of anthraquinones also increased after the compatibil⁃ity of Artemisia Chinensis and Rhubarb,in which the content of Rhein increased most significantly,and the content of Rhein extracted was 20.83 mg/mL,and the best compatibility ratio of water decoction method and water decoction and alcohol precipita⁃tion method was 1∶2.The content of Chlorogenic acid and anthraquinones increased when the com⁃patibility ratio was 1∶1 and the ratio of anthra⁃quinones was 1∶2 after compatibility of Herba Artemisia and Rhubarb.
作者
张伟
段佳燚
马铭环
郭振环
马霞
ZHANG Wei;DUAN Jiayi;MA Minghuan;GUO Zhenhuan;MA Xia(Haidu College Qingdao Agricultural University,Shandong Laiyang 265200,China;Shandong Vocational Animal Science and Veterinary College,Shandong Weifang 261061,China;School of Animal Medicine,Qingdao Agricultural University,Shandong Qingdao 266109,China;College of Veterinary Medicine,Henan University of Animal Husbandry and Economy,Henan Zhengzhou 450046,China)
出处
《饲料工业》
北大核心
2023年第18期99-106,共8页
Feed Industry
基金
河南牧业经济学院兽医学重点学科[XJXK202202]。
关键词
茵陈
大黄
绿原酸
蒽醌
水煎醇沉
herba artemisias capillaris
rhubarb
chlorogenic acid
anthraquinone
water frying and alcohol sinking
