摘要
目的：分析女贞子酒蒸过程中3种裂环环烯醚萜苷类成分的动态变化规律。方法：采用HPLC同时测定女贞子生品及酒蒸不同时间（4，8，12，16，20，24h）炮制品中新女贞苷、木樨榄苷-11-甲酯和女贞酸含量，流动相乙腈（A）-0．1％甲酸溶液（B）梯度洗脱（0～19min，12％～25％A），检测波长235nm。结果：新女贞苷、木樨榄苷-11-甲酯、女贞酸的线性范围分别为0．0345～3．450，0．00586～0．586，0．0286～2．860μg，平均加样回收率分别为99．49％，99．02％，97．80％。女贞子酒蒸后新女贞苷、木樨榄苷-11-甲酯含量显著降低，而女贞酸含量显著升高；在24h内，随着蒸制时间的延长，新女贞苷、木樨榄苷-11-甲酯含量逐渐降低，而女贞酸含量逐渐升高后达稳定状态。结论：女贞子酒蒸后新女贞苷、木樨榄苷．11一甲酯产生质变，女贞酸发生量变，为科学阐释女贞子炮制机制及其饮片的规范化管理提供实验依据。
Objective： To analyze dynamic changes of three kinds of secoiridoid glycosides （neonuezhenide, oleoside-ll-methyl ester and nuezhenidic acid） in wine steaming process of Ligustri Lucidi Fructus. Method： Contents of neonuezhenide, oleoside-ll-methyl ester and nuezhenidic acid in crude and processed products of Ligustri Lucidi Fructus were determined by HPLC under processing time span in 4, 8, 12, 16, 20, 24 h, mobile phase was aeetonitrile （A） -0.1% formic acid （B） with gradient elution （0-19 rain, 12%-25%A）, detection wavelength was set at 235 nm. Result： Linear range of neonuezhenide, oleoside-ll- methyl ester, nuezhenidic acid were O. 034 5-3. 450, 0. 005 86-0. 586, 0. 028 6-2. 860 μg, average recoveries were 99.49% , 99.02% and 97.80% , respectively. After steamed with wine, contents of neonuezhenide and oleoside-ll-methyl ester in Ligustri Lucidi Fructus decreased significantly, but the content of nuezhenidic acid increased markedly; with extension of steaming time, contents of neonuezhenide and oleoside-ll-methyl ester decreased gradually and the content of nuezhenidic acid increased gradually up to a steady state in 24 h. Conclusion： After Ligustri Lucidi Fructus been steamed with wine, neonuezhenide and oleoside-ll-methyl ester took qualitative changes while nuezhenidic acid took quantitative changes, this study could provide experimentalbasis to explain processing mechanism and standardized management of Ligustri Lucidi Fructus.
出处
《中国实验方剂学杂志》
CAS
北大核心
2014年第12期14-17,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家自然科学基金项目(81373968)
关键词
女贞子
酒蒸
新女贞苷
木樨榄苷-11-甲酯
女贞酸
Ligustri Lucidi Fructus
steaming with wine
neonuezhenide
oleoside-ll-methyl ester
nuezhenidic acid
