摘要
文章在高效液相色谱法检测基础上,研究清炒、醋灸、酒灸、土炒、焦炒等五种不同中药炮制工艺对白芍芍药苷、氧化芍药苷、苯甲酰芍药苷、芍药内酯苷等四种单帖糖苷类化合物含量的影响。实验结果表明,经五种不同工艺所得的白芍炮制品种单帖糖苷类化合物含量存在差异,其中土炒白芍和焦白芍种单帖糖苷类化合物含量较其他白芍炮制品更低,表明单帖糖苷类化合物药用成分在高温条件下易分解流失。通过本研究,笔者建议在进行芍药炮制加工时应根据药用成分需求控制好温度,尽量保证药用成分含量。
On the basis of the detection by HPLC,the influence of five different processing technologies of traditional Chinese medicine,such as clear stir frying,vinegar moxibustion,wine moxibustion,local stir frying,and coke stir frying,on the content of four single glycoside compounds,such as white paeoniflorin,oxidized paeoniflorin,benzoyl paeoniflorin,and paeoniflorin,was studied.The experimental results showed that there were differences in the content of monosaccharide glycosides in the processed varieties of paeonia lactiflora obtained by five different processes.Among them,the content of monosaccharide glycosides in the fried and burnt varieties of paeonia lactiflora was lower than that in other processed products of paeonia lactiflora,indicating that the medical components of monosaccharide glycosides were easy to be decomposed and lost under high temperature conditions.Through this study,the author suggested that the temperature should be controlled according to the demand of medicinal ingredients to ensure the content of medicinal ingredients as much as possible during the processing of paeonia lactiflora.
作者
邹立君
胡巧玲
Zou Lijun;Hu Qiaoling(Jiangxi College of Traditional Chinese Medicine,Fuzhou Jiangxi 344000,China;Jiangxi Justice Police Vocational College,Nanchang Jiangxi 330013,China)
出处
《江西化工》
2022年第6期55-59,共5页
Jiangxi Chemical Industry
基金
抚州市市级社会发展指导性科技计划项目(抚科社字[2022]5号)
国家中医药管理局课题研究项目(ZY-10)。
关键词
白芍
中药炮制
单帖糖苷类化合物
高效液相色谱法
药用成分含量
Paeonia lactiflora
Processing of traditional Chinese medicine
Monoglycosides
High performance liquid chromatography
Content of medicinal ingredients
作者简介
邹立君(1988-),女,江西南昌人,本科,讲师,研究方向为中医药学。
