摘要
目的:建立甘草、生姜和大枣三种药材中氨基酸含量的高效液相色谱测定法,比较三种药材配伍前后18种氨基酸成分的含量变化,初步探讨传统"草姜枣"配伍的作用机制。方法:柱前衍生化HPLC,应用色谱柱Elite-AAK;以乙腈-水(1∶1):4%醋酸钠缓冲盐为流动相,流速为1.2 ml·min^-1,梯度洗脱,检测波长为360 nm,柱温为27℃。结果:所建立方法的加样回收率等试验均符合相关要求,三种药材合煎后有14种氨基酸含量增加,18种氨基酸的总量增加17.4%,人体必须氨基酸总量增加了34.7%。结论:所建立的方法可用于氨基酸成分的测定。"草姜枣"配伍后氨基酸总量、人体必需氨基酸总量,以及天冬氨酸、苏氨酸、蛋氨酸和亮氨酸的含量均较前增加,证实了中医所述的"草姜枣"配伍后的补益作用。
Objective:To establish a method for the determination of amino acids in licorice,ginger and jujube by HPLC,and to compare the content changes of 18 amino acids before and after the compatibility of licorice,ginger and jujube,so as to explain the role of traditional licorice,ginger and jujube compatibility.Methods:Pre-column derivatization was performed for HPLC with an EliteAAK column,acetonitrile-water(1∶1):4%sodium acetate buffer salt was used as the mobile phase at the flow rate of 1.2 ml·min^-1 with gradient elution,the detection wavelength was 360 nm,and the column temperature was 27 C.Results:The results of standard addition recovery of the established method met the relevant requirements.After licorice,gingers and jujubes combined decoction,the contents of 14 kinds of amino acids increased,those of 18 kinds of amino acids increased by 17.4%,and the total amount of essential amino acids increased by 34.7%.Conclusion:The established method can be used for the determination of amino acid compositions.In the experiment,the contents of total amino acids,total essential amino acids and aspartic acid,threonine,methionine and leucine increased after the compatibility of licorice,ginger and jujuba.The paper explained the tonic effect of licorice,ginger and jujuba after the compatibility on amino acid compositions.
作者
丁原全
李瑞海
Ding Yuanquan;Li Ruihai(Fujiazhuang Hospital,Dalian Rehabilitation and Recuperation Center of Joint Logistics Support Force,Liaoning Dalian 116001,China;Liaoning University of Traditional Chinese Medicine College of Pharmacy)
出处
《中国药师》
CAS
2020年第2期370-372,共3页
China Pharmacist
