摘要
目的:以黄柏酮、黄柏内酯含量为指标,考察不同炮制方法对关黄柏中柠檬苦素类成分含量的影响。方法:采用RP-HPLC测定关黄柏不同炮制品中黄柏酮、黄柏内酯的含量,色谱柱为Kromasil C18(250 mm×4.6 mm,5μm),流动相为乙腈-水(50∶50),流速1.0 mL/min,柱温25℃,检测波长205 nm。结果:关黄柏不同炮制品中黄柏酮、黄柏内酯的含量有显著差异,黄柏酮的含量变化依次为:生品>炒炭品>酒炙品≈盐炙品,黄柏内酯的含量变化依次为:炒炭品≈酒炙品≈盐炙品>生品。结论:炙法使黄柏酮损失量远大于炒炭法损失量,炙法和炒炭均使黄柏内酯有近似程度的增加,增加率依次为18.15%、15.62%、15.84%。
Objective： To study the impact of different processing methods on the content of limonin compounds in Phellodendri Amurensis Cortex.Methods： Used RP-HPLC method to determine the content of obacunone and obaculactone in different processing products of Phellodendri Amurensis Cortex.The chromatographic separation was carried out on Kromasil C18（250 mm×4.6 mm,5 μ m）,with mobile phase of acetonitrile and water（50∶ 50） at a flow rate of 1.0 mL/min.The column temperature was 25 ℃ and the detection wavelength was 205 nm.Results： The content of obacunone and obaculactone had significant differences in different processing products.The sequence of the content changes of obacunone was as follows： raw productsfried carbon productswine fried products≈salt fried products.The content of obaculactone was fried carbon products≈wine fried produts≈salt fried productsraw products.Conclusion： The loss of obacunone in fried carbon products is much more than that of wine fried products or salt fried products.The content of obaculactone have similar degree of increase,increasing rate is 18.15%,15.62% and 15.84%,respectively.
出处
《中药材》
CAS
CSCD
北大核心
2013年第2期205-208,共4页
Journal of Chinese Medicinal Materials
基金
"十一五"重大新药创制(2009ZX0901-013)
关键词
关黄柏
炮制品
黄柏酮
黄柏内酯
HPLC
Phellodendri Amurensis Cortex
Processing products
Obacunone
Obaculactone
HPLC
