摘要
研究麻杏石甘汤煎煮过程中甘草酸质量浓度的变化及其聚集状态.采用Daisogel-C18色谱柱(250 mm×4.6mm,5μm),流动相甲醇-0.2 mol·L-1醋酸铵溶液-冰醋酸体积比为67∶33∶1,在流速为1.0 m L·min-1,柱温为25℃条件下检测不同煎煮时间、超滤前后麻杏石甘汤中甘草酸质量浓度变化.联用Zetasizer粒度仪考察麻杏石甘汤中甘草酸的存在形式.结果表明,麻杏石甘汤煎煮过程中前20 min甘草酸质量浓度显著上升,随后无明显变化.超滤前麻杏石甘汤中颗粒平均粒径约为250.0 nm,甘草酸质量浓度约82.4μg·m L-1,超滤后无明显颗粒,甘草酸质量浓度极小.从而得出结论:麻杏石甘汤煎煮过程中,甘草酸从药材释放到汤剂中,并通过超分子作用自身或与其它化学成分形成胶束而存在于汤剂中.
To study the contents and forms of glycyrrhizic acid occur during the water boiling processing of Ma- Xing- Shi- Gan decoction by the means of high performance liquid chromatograph couples with a Nano Zetasizer. The samples were subjected to a Daisogel- C18column（ 250 mm × 4. 6 mm,5 μm） equipped in a HPLC system,using a mobile phase of methanol- 0. 2 mol·L^- 1ammonium acetate- glacial acetic acid（ 67 ∶ 33 ∶ 1） at the flow rate of 1. 0 m L·min^- 1. The temperature of column was set at 25 ℃. The glycyrrhizic acid contents of samples of different boiling time and those of before and after ultrafiltration were investigated by the method above. The further investigation on the aggregation form of glycyrrhizic acid was carried out by using a Nano Zetasizer. The contents of glycyrrhizic acid significantly increased in the first 20 min utes of boiling,hardly changed later on. The average particle size in the decoction was approximately 250. 0 nm before ultrafiltration according to glycyrrhizic acid contents of 82. 4 μg·m L- 1. The particles were not detected by Nano Zetasizer in the samples after ultrafiltration,whose corresponding glycyrrhizic acid contents were nearly zero. The glycyrrhizic acids were released to decoction from herb during the hot water extraction,their subsequently formed micelles by self assembly or assembly with other molecules. The glycyrrhizic acids mainly occurred as form of micelles rather than single molecular form in decoction.
出处
《福州大学学报（自然科学版）》
CAS
北大核心
2015年第1期147-150,共4页
Journal of Fuzhou University(Natural Science Edition)
基金
国家重点基础研究发展基金资助项目(2010CB530605)
福建省自然科学基金资助项目(2012J05057
2012J01133)
关键词
麻杏石甘汤
甘草酸
胶束
Ma-Xing-Shi-Gan decoction
glycyrrhizic acid
micelles
