论文部分内容阅读
目的:考察柴胡煎煮过程中皂苷a,b1,b2,h煎出量的变化。方法:采用HPLC,Hypersil C18色谱柱(4.6 mm×250mm,5μm),流动相乙腈-水,梯度洗脱(0～70 min,22∶78→50∶50),流速1.0 mL·min-1,柱温30℃,检测波长210,254 nm。结果:柴胡在单煎时其皂苷的成分溶出随煎煮时间存在较大的变化。柴胡皂苷a的煎出量随时间逐渐下降,煎煮的4 h后,其含量下降逐渐趋于稳定。柴胡皂苷b1,b2,h的煎出量随时间增加,其中柴胡皂苷b1的煎出量在煎煮5 h后其含量仍处于增加的阶段,柴胡皂苷b2煎煮2 h后煎液中的含量便达到了最大值,柴胡皂苷h在煎煮4 h后煎出量增加的幅度逐渐趋缓。结论:在从化学成分角度研究柴胡在方剂中配伍规律时,应注意煎煮过程对柴胡皂苷成分含量变化的影响。本文对含不稳定性成分药材配伍规律研究模式的建立奠定基础。
Objective: To study the changes of the amount of saponin a, b1, b2, h in the process of decoction. Methods: HPLC, Hypersil C18 column (4.6 mm × 250 mm, 5 μm), mobile phase acetonitrile-water gradient elution (0-70 min, 22:78 → 50:50) Column temperature 30 ℃, detection wavelength 210,254 nm. Results: Bupleurum decoction saponin dissolution time with boiling time there is a big change. Saikosaponin a decoction amount gradually decreased over time, boiling 4 h, its content decreased gradually stabilized. Saikosaponin b1, b2, h fried amount increased with time, which saikosaponin b1 fried amount of 5 h after boiling its content is still in an increase stage, saikosaponin b2 decoction 2 h after decoction In the content will reach the maximum value, saikosaponin h in boiling 4 h after the amount of fried increased gradually reduced. Conclusion: When studying the compatibility of Bupleurum chinense in prescriptions from the perspective of chemical composition, attention should be paid to the effect of boiling process on the content of saikosaponin. This article lays the foundation for establishing the research mode of compatibility law of ingredients containing unstable ingredients.