天王补心丹汤剂不同煎煮方法下主成分浸出及含量的比较

Comparison of Principal Component Leaching and Content of Tianwang Buxin Dan Decoction in Different Decocting Methods

目的:探讨传统煎煮法和医院代煎法对天王补心丹汤剂中主成分浸出及含量的影响。方法:采用高效液相色谱法测定天王补心丹汤剂中五味子醇甲、丹酚酸B含量,计算煎出率,按照药典中水溶性浸出物含量测定方法测定汤剂中主成分浸出物含量,以此综合评价汤剂质量。结果:不同煎煮方法得到的天王补心丹汤剂中五味子醇甲和丹酚酸B含量、煎出率及主成分浸出物含量明显不同,传统煎煮法所得天王补心丹汤剂中五味子醇甲和丹酚酸B含量、煎出率及主成分浸出物含量明显高于医院代煎制得的天王补心丹汤剂(P<0.05)。结论:不同煎煮方法对天王补心丹汤剂中主成分的浸出和含量有一定的影响,传统煎煮方法优于医院代煎法。

Objective： To explorethe influence of principal component leaching and content of Tianwang Buxin Dan Decoction in traditional decoction and hospital alternate decoction methods. Methods： Schisandrin,the content of salvianolic acid B in Tianwang Buxin Dan Decoction were measured by using high performance liquid chromatography,and decocting rate was calculated. The content of main component extracts in decoction was tested according to the methods for determination of water-soluble extracts in pharmacopoeia to evaluate decoction quality comprehensively. Results： Schisandrin and salvianolic acid B content,decocting rate and main ingredient extract content in Tianwang Buxin Dan Decoction were markedly different in different decocting methods. Schisandrin and salvianolic acid B content,decocting rate and main ingredient extract content in traditional decoction were significantly higher than those from hospital decoction system（ P 0. 05）. Conclusion： It has a certain impact on principal component leaching and contents of Tianwang Buxin Dan Decoction in different decocting methods. Traditional decocting method is better than the hospital decoction.