黄芪桂枝五物汤中黄芪、桂枝和白芍的煎煮动力学研究

Study on Decocting Kinetics of Astragalus Mongholicus, Cinnamomun Cassia and Paeonia Lactiflora in Huangqi Guizhi Wuwu Decoction

目的建立黄芪桂枝五物汤中毛蕊异黄酮葡萄糖苷、芍药苷和桂皮醛的煎煮动力学模型。方法定时取黄芪桂枝五物汤煎煮液,采用高效液相色谱法测定煎煮液中各成分的含量,作溶出率-时间曲线,采用Datafit 9.1软件进行模型拟合,以不同取样时间点测得的溶出率验证模型。结果建立了第1次煎煮及复煎过程中毛蕊异黄酮葡萄糖苷、桂皮醛和芍药苷溶出率和时间的动力学方程,相关系数(r)均大于0.95;预测值和实测值的相对偏差在10.00%以内。结论该模型能较好地反映黄芪桂枝五物汤煎煮过程中各有效成分溶出率-时间的关系,可为临床用药煎煮时间提供参考。

Obj ective To establish a decocting kinetic model for calycosin glycoside, innamaldehyde and paeoniflorin of Huangqi GuizhiWuwu Decoction. Methods Part of the decoction was taken out regularly when extracting Huangqi Guizhi Wuwu Decoction and various components in the decoction was determined by HPLC. Dissolution rate - time curve was taken and Datafit 9. 1 software was used for model fitting. The model was verified by the dissolution rate measured at different sampling time points. Results The kinetic equations of the dissolution rate and time of calycosin glycoside, innamaldehyde and paeoniflorin in the first and second decoction process were estab-lished. The correlation coefficient （ r） were all greater than 0. 95 and the relative deviations between the predicted valuevalue were within 10. 00%. Conclusion The established model can better reflect the relationship between the dissolution rate of eachactive ingredient and the time during the boiling process of Huangqi Guizhi Wuwu Decoction, which can provide a reference for decoct-ing time in clinical use.