摘要
目的:通过测定白芍及其炮制品中芍药苷和芍药内酯苷的量,探讨不同炮制方法对白芍质量的影响。方法:采用高效液相色谱方法,Diamonsil C18色谱柱(250mm×4.6mm,5μm),流动相为乙腈-0.05%磷酸溶液(14︰86),检测波长230nm,柱温:35℃。结果:芍药苷的量:生品>酒制品>醋炒品>麸炒品>清炒品>土炒品>酒麸制品;芍药内酯苷的量:土炒品>麸炒品>酒制品>醋炒品>清炒品>酒麸制品>生品。结论:白芍经炮制后芍药苷的量均有所下降,而芍药内酯苷的量均有所升高。
Objective： To explore the effect of different processing methods on contents changes of paeoniflorin and albiflorin in Paeoniae Radix Alba, through measuring the proportion of paeoniflorin and albiflorin in Paeoniae Radix Alba and processed products. Methods： The contents were determined by HPLC on Diamonsil Cl8 column （250 mm ~ 4.6 rnm, 5 ~tm） at 230 nm, acetonitrile-0.05% phosphate water solution （14 ： 86） was used as mobile phase. Results： Paeoniflorin content： Paeoniae Radix Alba without processing 〉 stir-baked Paeoniae Radix Alba with wine 〉 stir-baked Paeoniae Radix Alba with vinegar 〉 stir-baked Paeoniae Radix Alba with bran 〉 stir-baked Paeoniae Radix Alba 〉 stir-baked Paeoniae Radix Alba with soil 〉 stir-baked Paeoniae Radix Alba with bran and wine; albiflorin content： stir-baked Paeoniae Radix Alba with soil 〉 stir-baked Paeoniae Radix Alba with bran 〉 stir-baked Paeoniae Radix Alba with wine 〉 stir-baked Paeoniae Radix Alba with vinegar 〉 stir-baked Radix Paeoniae Albe 〉 stir-baked Paeoniae Radix Alba with bran and wine 〉 Paeoniae Radix Alba without processing. Conclusion： Through processing, the proportion of paeoniflorin in Paeoniae Radix Albe has decreased, while the proportion of albiflorin has increased.
出处
《药物评价研究》
CAS
2010年第2期125-128,共4页
Drug Evaluation Research
关键词
白芍
炮制
芍药苷
芍药内酯苷
Paeoniae Radix Alba
processing
paeoniflorin
albiflorin
