摘要
目的以北柴胡中柴胡皂苷a、d及总皂苷的含量为考察指标,评价不同干燥和炮制方法对北柴胡中皂苷类化合物的影响。方法采用HPLC法与可见分光光度法,测定不同干燥和炮制方法的北柴胡中柴胡皂苷a、d及总皂苷的含量。结果不同干燥方法干燥品中柴胡皂苷a、d的含量:红外干燥品>100℃烘干品>微波干燥品>50℃烘干品>晒干品>阴干品,含量差异显著;总皂苷含量:100℃烘干品>微波干燥品>阴干品>红外干燥品>晒干品>50℃烘干品,但差异不大。不同炮制方法炮制品中柴胡皂苷a的含量:生品>鳖血黄酒共炙品>清炒品>蜜炙品>酒拌品>醋拌品>酒炙品>鳖血炙品>醋炙品;柴胡皂苷d的含量:生品>鳖血黄酒共炙品>醋拌品>蜜炙品>酒拌品>酒炙品>清炒品>醋炙品;总皂苷的含量:蜜炙品>醋拌品>酒拌品>鳖血炙品>酒炙品>鳖血黄酒共炙品>醋炙品>生品>清炒品。结论红外、微波、100℃烘干等干燥方法能明显提高柴胡皂苷a、d的含量,总皂苷含量差异不大;炮制品中柴胡皂苷a、d的含量相对于生品都有所下降,其中醋炙品中含量最低,蜜炙品中总皂苷含量升高明显,其他炮制品总皂苷含量变化很小。
Objective To evaluate the effect of different drying and processing methods on the quality of Bupleurum chinense DC.based on the contents of saikosaponin a,d and total saikosaponin.Methods HPLC and visible-spectrophotometry were adopted.Results The content lines of saikosaponin a,d by different drying methods were：infrared drying〉oven drying at 100 ℃〉microwave drying〉oven drying at 50 ℃〉drying in the sun〉drying in the shade;the total saikosaponin content lines of different drying methods were：oven drying at 100 ℃〉microwave drying〉 drying in the shade〉infrared drying〉drying in the sun〉oven drying at 50 ℃.The contents of the saikosaponin a in different processed products were：raw drug〉turtle blood-wine-stir-fried product〉nothing-stir-fried product〉honey-stir-fried product〉wine-moistened product〉vinegar-moistened product〉wine-stir-fried product〉turtle blood-stir-fried product〉vinegar-stir-fried product;the saikosaponin d content line of different processed product was：raw drug〉turtle blood-wine-stir-fried product〉vinegar-moistened product〉honey-stir-fried product〉wine-moistened product〉wine-stir-fried product〉nothing-stir-fried product〉vinegar-stir-fried product.The total saikosaponin content lines of different processed products were：honey-stir-fried product〉vinegar-moistened product〉wine-moistened product〉turtle blood-stir-fried product〉wine-stir-fried product〉turtle blood-wine-stir-fried product〉vinegar-stir-fried product〉raw drug〉nothing-stir-fried product.Conclusions The contents of saikosaponin a and saikosaponin d in B.chinense were obviously improved through infrared drying,microwave drying and oven drying at 100 ℃;the variation of total saikosaponin content is unconspicuous.The contents of saikosaponin a and saikosaponin d are all decreased after B.chinense are processed,the lowest in the vinegar-stir-fried product.The total saikosaponin content is increased greatly in honey-stir-fried product,but changed a little in other processed products.
出处
《沈阳药科大学学报》
CAS
CSCD
北大核心
2012年第8期650-655,660,共7页
Journal of Shenyang Pharmaceutical University
关键词
北柴胡
干燥
炮制
柴胡总皂苷
柴胡皂苷A
柴胡皂苷D
Bupleurum chinense DC.； drying； processing； total saikosaponin； saikosaponin a； saikosaponin d
