| 引用本文: |
邱云,苏健,庞雪,石继连,廖念,周逸群.不同炮制方法对北柴胡中柴胡皂苷a、d的含量影响[J].湖南中医药大学学报,2016,36(2):51-53[点击复制] |
|
| |
|
|
| 本文已被：浏览 1976次 下载 583次 |
| 不同炮制方法对北柴胡中柴胡皂苷a、d的含量影响 |
| 邱云,苏健,庞雪,石继连,廖念,周逸群 |
| (湖南省中医药研究院附属医院, 湖南 长沙 410006;湖南中医药大学药学院, 湖南 长沙 410208) |
| 摘要: |
| 目的 研究北柴胡不同炮制方法（净制、醋炙、酒炙、麸炒、鳖血炙）与有效成分柴胡皂苷a、d的相关性，为阐明炮制机理和炮制品的不同功效奠定基础。方法 采用高效液相色谱法进行测定，Hypersil ODS C18色谱柱（4.6 mm×200 mm，5 μm），乙腈-水为流动相梯度洗脱，流速1.0 mL/min，柱温30℃，测定波长210 nm，进样量20 μL。结果 不同柴胡炮制品之间柴胡皂苷a和d的含量差异较大，柴胡皂苷a的含量依次为:麸炒柴胡>生柴胡>醋柴胡>酒柴胡>鳖血柴胡，柴胡皂苷d的含量依次为:生柴胡>麸炒柴胡>醋柴胡>酒柴胡>鳖血柴胡。结论 不同炮制方法对柴胡有效成分柴胡皂苷a、d有一定影响。 |
| 关键词: 柴胡 炮制 柴胡皂苷a 柴胡皂苷d 含量测定 影响 |
| DOI：10.3969/j.issn.1674-070X.2016.02.014 |
| 投稿时间：2015-06-03 |
| 基金项目:湖南省中医药研究院院级课题（201312）；湖南省教育厅一般项目（15C1039），国家中医药管理局中药炮制学重点学科（国中医药人教发[2012]32号）；湖南省“十二五”重点学科中药学专业资助（湘教发[2011]76号）。 |
|
| Influence of Different Processing Methods on Content of Saikosaponin a and Saikosaponin d from Bupleurum chinense |
| QIU Yun,SU Jian,PANG Xue,SHI Jilian,LIAO Nian,ZHOU Yiqun |
| (The Affiliated Hospital of Hunan Academy of Chinese Medical Sciences, Changsha, Hunan 410006, China;Department of Pharmaceutics, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China) |
| Abstract: |
| Objective To study the correlation of different processing methods (cleansing, vinegar-stir-fried, wine-stir-fried, bran-stir-fried, turtle blood-stir-fried) of Bupleurum chinense and the constituents saikosaponin a and saikosaponin d and lay the foundation for different effects of processed products. Methods HPLC method was used with Hypersil ODS C18 column (4.6 mm×200 mm, 5 μm), water and methanol as solvent system with gradient elution. The flow rate was 1.0 mL/mL, column temperature was 30℃, detection wavelength was set at 210 nm,and injection volume was 20 μL. Results The contents of total saponins in different processed products of Bupleurum chinense were different. The content of saikosaponin a was as follows:bran-stir-fried >cleansing >vinegar-stir-fried >wine-stir-fried >turtle blood-stir-fried. The content of saikosaponin d was as follows:cleansing >bran-stir-fried >vinegar-stir-fried >wine-stir-fried >turtle blood-stir-fried. Conclusion The method was simple and reliable, and used to determine the main contents of Bupleurum chinense and its four processed products. |
| Key words: Bupleurum Radix processed products saikosaponina saikosaponind constituents effect |
|
二维码（扫一下试试看！） |
|
|
|
|
