摘要
目的:探讨不同炮制方法对牡丹皮中主要成分含量的影响,为全面评价牡丹皮的药效与质量提供参考。方法:采用RP-HPLC测定丹皮酚和芍药苷含量,流动相分别为甲醇-水(55∶45)和乙腈-0.1%磷酸溶液(14∶86),检测波长依次为274,230 nm。采用Al(NO3)3显色法测定总黄酮含量,检测波长508 nm;硫酸-苯酚比色法测定总多糖含量,检测波长485 nm。结果:丹皮酚、芍药苷、总黄酮及总多糖在不同炮制品中含量排序分别为酒炙品>生品>炒黄品>炒焦品>炒炭品,炒黄品>生品>酒炙品>炒焦品>炒炭品,酒炙品>生品>炒黄品>炒焦品>炒炭品,生品>酒炙品>炒黄品>炒焦品>炒炭品。结论:多指标成分测定有利于阐释牡丹皮的炮制机制,并有助于牡丹皮炮制品的检测。
Objective： To discuss effects of different processing methods on contents of main components, in order to provide a reference for comprehensive evaluation of efficacy and quality of Moutan Cortex. Method： RP-HPLC was established for determining contents of paeonol and paeoniflorin, mobile phases were methanol-water （55： 45） and acetonitrile-0. 1% phosphoric acid （14： 86）, detection wavelengths were 274 nm and 230 nm. Aluminum nitrate chromogenic method was adopted to determine the content of total flavonoids with detection wavelength at 508 nm; sulphuric acid-phenol colorimetric method was used to determine the content of total polysaceharides at 485 nm. Result： Contents comparison of paeonol, paeoniflorin, total flavonoids and total polysaccharides were in order of stir-frying products with wine 〉 crude products 〉 fried yellow products 〉 fried coke products 〉 carbonizing products by stir-frying, fried yellow products 〉 crude products 〉 stir-frying products with wine 〉 fried coke products 〉 carbonizing products by stir-frying, stir-frying products with wine 〉 crude products 〉 fried yellow products 〉 fried coke products 〉 carbonizing products by stir-frying, crude products 〉 stir-frying products with wine 〉 fried yellow products 〉 fried coke products 〉 carbonizing products by stir-frying, respectively. Conclusion： Determination of multi-index ingredients is benefit to monitor quality of processed products of Moutan Cortex and interpret its processing mechanism.
出处
《中国实验方剂学杂志》
CAS
北大核心
2014年第23期40-43,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
广东高校优秀青年创新人才培养计划项目(2012LYM_0084)
关键词
牡丹皮
炮制方法
丹皮酚
芍药苷
总黄酮
总多糖
Moutan Cortex
processing methods
paeonol
paeoniflorin
total flavonoids
total polysaccharides
