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目的:研究炮制用醋量及炮制方法对延胡索成分的影响,为阐明醋制入肝增效理论的科学性提供实验依据。方法:制备用醋重复炮制延胡索样品,以HPLC测定延胡索炮制品中延胡索乙素及原阿片碱含量为指标。BDS Hypersil C18柱,流速1.0 mL.min-1,延胡索乙素色谱条件为:甲醇-0.1%磷酸(三乙胺调pH至6.0)(65∶35)为流动相,检测波长280 nm;原阿片碱色谱条件为:乙腈-三乙胺醋酸溶液(每1000 mL水中加入冰醋酸30 mL,三乙胺8 mL)(18∶82)为流动相,检测波长289 nm。结果:100 g延胡索用30 mL醋炮制其有效成分延胡索乙素和原阿片碱溶出量最高,炮制方法以炒法为佳。结论:大剂量醋重复炮制延胡索使成分减少,长时间醋煮法炮制使成分含量下降。
Objective: To study the effect of processing volume of vinegar and processing methods on the composition of Corydalis yanhusuo, and to provide experimental basis for elucidating the scientificity of vinegar into liver synergistic theory. Methods: The preparation of Rhizoma Corydalis samples was repeated with vinegar, and the content of Tetrahydropalmatine and protopine were determined by HPLC. BDS Hypersil C18 column with a flow rate of 1.0 mL · min-1. The chromatographic conditions for tetrahydropalmatine were methanol-0.1% phosphoric acid (adjusted to pH = 6.0 with triethylamine) (65:35) as the mobile phase and the detection wavelength was 280 nm. The chromatographic conditions were as follows: acetonitrile-triethylamine acetic acid solution (30 mL of glacial acetic acid per 1000 mL of water and 8 mL of triethylamine) (18:82) as the mobile phase. The detection wavelength was 289 nm. Results: 100 g Corydalis Rhizoma corydalis prepared with 30 mL vinegar its active ingredient tetrahydropalmatine and protoporphyrin alkali dissolution, processing method to fry better. Conclusion: The large dose of vinegar repeats processing Corydalis so that ingredients reduce, vinegar cook for a long time to make the ingredients decreased.