摘要
目的:通过HPLC法比较川楝子不同炮制品中川楝素和异川楝素含量的差异。方法:采用HPLC法对川楝子生品及各炮制品,以川楝素和异川楝素作为指标,进行含量测定。色谱条件:色谱柱(4.6 mm×250 mm,5μm);流动相:乙腈-水(30∶70);检测波长210 nm;柱温35℃;进样量10μL;流速1.0 m L/min。结果:炒品相对其他炮制品种而言,川楝素和异川楝素含量较高。结论:不同炮制方法中,炒品中川楝素和异川楝素含量下降幅度最小。
Objective： To compare and analyze the toosendanin and isotoosendanin content in different processed ChuanLianZi by HPLC method. Methods： toosendanin and isotoosendanin content level in raw and different prepared ChuanLianZi were took as index and tested by HPLC method. The chromatographic conditions： chromatographic column（4.6 mmx250 nun, 5 μm）, mobile phase： Acetonitrilewater （30：70）, determine wavelength was 210 nm, column temperature was 35℃, sample size was 10 μL, flow velocity was 1.0 mL/min. Results： Toosendanin and isotoosendanin content were higher in fried ChuanLianZi than others. Conclusion： Toosendanin and isotoosendanin content decreased minimum in fried ChuanLianZi among the different processed methods.
出处
《西部中医药》
2016年第11期30-32,共3页
Western Journal of Traditional Chinese Medicine
关键词
川楝子
川楝素
异川楝素
炮制
ChuanLianZi
toosendanin
isotoosendanin
process
作者简介
郭灿（1969-），女，副主任中药师。研究方向：中药学。
