摘要
目的建立商陆中商陆皂苷甲的含量测定方法,并考察不同炮制方法对商陆中商陆皂苷甲含量影响的差异。方法分别用醋炙法、醋蒸法、清蒸法、绿豆蒸法、高压蒸法炮制商陆,HPLC法测定不同炮制品中商陆皂苷甲含量,以Sino-Chrom ODS BP柱为分析柱,以1‰甲酸乙腈溶液和1‰甲酸水溶液为流动相进行梯度洗脱,检测波长210 nm,柱温30℃,流速1.0 mL/min。结果商陆醋炙或清蒸1 h后,商陆皂苷甲含量升高,醋蒸,清蒸10 h,绿豆蒸,高压蒸后,商陆皂苷甲含量下降,尤以醋蒸品下降明显。结论所建立的商陆皂苷甲含量测定方法操作简便快速,结果准确可靠,但以商陆皂苷甲为指标来控制商陆饮片的质量较为单一,有必要进一步研究。
OBJECTIVE To establish a method for the content determination of Esculentoside A in Radix Phytolaccae,and analyze the effect of different processing methods on Esculentoside A in Radix Phytolaccae.METHODS Radix Phytolaccae was processed respectively by frying with rice vinegar,steaming with vinegar,steaming,steaming with mung bean and steaming with high-pressure.The contents of Esculentoside A of different processed Radix Phytolaccae were determined by HPLC which was analyzed by the Sino-Chrom ODS-BP column.The mobile phase was 1‰ formic acid water-1‰formic acid acetonitrile（gradient elution）,the detective wavelength 210 nm,the column temperature 30℃ and the flow rate 1.0mL·min-1.RESULTS S The content of Esculentoside A increased after Radix Phytolaccae processed by frying with rice vinegar or steaming,while decreased after steaming with rice vinegar,10-hour steaming,steaming with mung bean and steaming with high-pressure.CONCLUSION The established determination method for the content of Esculentoside A is handy and rapid,and its result is accurate.However,it needs further study for taking the content of Esculentoside A as the index to control the quality of Radix Phytolaccae Preparata is relatively single.
出处
《南京中医药大学学报》
CAS
CSCD
北大核心
2011年第1期63-65,共3页
Journal of Nanjing University of Traditional Chinese Medicine
基金
国家公益性行业专项基金(200807039)
关键词
商陆
商陆皂苷甲
炮制
高效液相
Radix Phytolaccae
Esculentoside A
process
HPLC
作者简介
李林（1978-），男，江苏淮安人，南京中医药大学讲师。
通信作者：bccai@126．com
