摘要
目的:研究炒制对栀子中绿原酸含量的影响。方法:采用高效液相色谱法。Agilent C18(5μm,4.6×150nm)色谱柱;流动相乙腈-1.0%冰乙酸(7:93);检测波长:326nm;流速为1.0ml/min。结果:用HPLC法测得栀子、炒栀子、焦栀子中绿原酸的含量随着炮制程度的加重依次递减。结论:栀子中平均含量为0.056%,炒栀子平均含量为0.050%,焦栀子平均含量为0.031%。
Objective： To analysis the content change of chlorogenic acid in three sorts Gardenia jasminoids Ellis slices processed. Method A HPLC method was developed, the chromatographic conditions are as fellow： Agilent C18 column, 4.6 × 150 mm, 5 μm, acetonitrile - 1.0% glacial acetic acid water（7： 93） as mobile phase, detection wavelength at 326 nm, the flow was 1.0 ml/min, column temperature is 25℃. Result：The content of ehlorogenic acid changed markedly very much in three sorts slices. Conclusion The average content of eblorogenic acid in Sheng slice is 0. 056% , 0. 050% in Chaohuang slice and 0. 031% in Chaojiao slice. The content of chlorogenic acid reduce after processed. It is necessary to control the processing degree of Gardenia jasminoids Ellis slices with the ehlorogenic acid content.
出处
《河南中医学院学报》
2009年第4期32-33,共2页
Journal of Henan University of Chinese Medicine
关键词
栀子饮片
炒制
绿原酸
Gardenia jasminoids Ellis slices
Processing
Chlorogenic acid
作者简介
陈红（1977-），女，河南许昌人，讲师，医学博士。研究方向：中药药效物质基础及质量标准研究。
通讯作者：程再兴，E-mail：chengzaixing2086@sohu．com
