摘要
目的考察不同炮制方法对亳白芍饮片中芍药苷含量的影响,为稳定白芍的炮制工艺提供依据。方法采用RP-HPLC法,色谱柱:Agilent Eclipse XDB-C18(150mm×4.6mm,5μm);流动相:乙腈-0.1%磷酸溶液(14∶86);流速:1.0mL/min;柱温:25℃;检测波长:230nm。结果样品平均回收率为99.195%,RSD=0.8%(n=6),4种不同炮制方法亳白芍饮片中芍药苷的含量分别为0.55%、2.70%、3.40%、3.25%。结论在白芍的炮制过程中,加热、加水浸泡、硫磺熏对白芍中芍药苷的含量影响较大。
Objective To study the effect of different processing methods on paeoniflorin content and to provide a basis for stabilizing the processing technology of white peony root. Methods RP-HPLC method was used to determine the content of paeoniflorin on Agilent Eclipse XDB-C18 （150 mm×4.6 mm, 5 μm）, with mobile phase of acetonitrile-0.1% phosphoric acid （14 ： 86）, flow rate of 1.0 mL/min, column temperature of 25 ℃, and detective wavelength of 230 nm. Results The average recovery rate was 99.195%, RSD=0.8% （n=6）. The content of paeoniflorin was 0.55%, 2.70%, 3.40%, 3.25%, respectively. Conclusion In the processing of white peony root, heating, water immersion and sulfur smoked have greater effect of paeoniflorin content in white peony root.
出处
《中国中医药信息杂志》
CAS
CSCD
2010年第1期38-39,共2页
Chinese Journal of Information on Traditional Chinese Medicine
关键词
亳白芍
炮制
芍药苷
含量测定
white peony root
processing
paeoniflorin
content determination
