不同煎煮模式对苓桂术甘汤有效成分的动态影响

Dynamic Effects of Different Decoction Methods on Components of Linggui Zhugan Decoction

目的对比传统"散煎"和现代"包煎"模式下苓桂术甘汤中有效成分的动态变化情况,为中药汤剂煎制系统的研究及临床应用提供参考。方法以苓桂术甘汤为研究对象,采用高效液相色谱法比较"包煎"及"散煎"两种煎煮模式对苓桂术甘汤全方及单味药在浸泡和煎煮过程中肉桂醛、肉桂酸、甘草苷及甘草酸含量的影响。色谱条件:色谱柱:Accucore C18(4.6 mm×150 mm,2.6μm),流动相为乙腈-0.2%乙酸水,梯度洗脱,流速为0.5 mL·min-1,检测波长为237 nm,290 nm,柱温为30℃。结果在浸泡和煎煮过程中,"散煎"模式下4种有效成分的含量均明显高于"包煎"。同时,两种煎煮模式下有效成分的含量差异还与饮片的质地疏密、体积大小以及有效成分的溶解性有关。结论传统"散煎"模式的煎煮效率要高于现代"包煎"的方式,更适合应用于中药煎制系统。

Objective To compare the dynamic effects of different decoction methods on the components of Linggui Zhugan Decoction which would provide reference for the clinical application and the research of decoction system in traditional Chinese medicine.Methods The contents of cinnamaldehyde,cinnamic acid,glycyrrhizin and glycyrrhizin in the Linggui Zhugan Decoction which adopted the decoction method of dispersing and wrapping were compared.The samples were analyzed on an Accucore C18(4.6 mm×150 mm,2.6μm)column with a mobile phase of acetonitrile-0.2%acetic acid water and gradient elution.The column temperature was set at 30℃.The flow rate was 0.50 mL/min and the determine wavelengths were 237 nm and 290 nm.Results In the process of soaking and decocting,the contents of the 4 ingredients in the mode of dispersing-decoction were significantly higher than the wrap-decoction.Meanwhile,the difference of the active ingredients between the two decoction modes was related to the texture,volume and the solubility of active ingredients in the crude drug.Conclusion The efficiency of decoction in the mode of dispersing-decoction was higher than that of the wrap-decoction,which was more suitable for decoction system of traditional Chinese medicine.