炮制过程中浸煮时间对于芍药主成分含量的影响

Effect of Processing in the Process of Digestion Time for Content of Main Components of Peony

摘要:目的 研究白芍炮制过程中,浸煮时间对芍药甘含量的影响。方法 采用高效液相色谱法测定芍药昔含量,比较不同浸煮时间下,芍药昔含量的变化;色谱条 件:Xtimate C18(4.6x250mm,5|im);流动相:乙膳-0.1%礴酸溶液(14:86);柱温:30%2;检测波长:230 nm;流速:1 mL/mino结果 在20.4-102 |ig/mL范围内线性关 系良好(r=0.9993,n=5),平均回收率96.124%,RSD=2.29%(n=5);白芍在炮制过程中,浸煮时间长短对芍药昔的含量存在较大影响一结论 该方法不受其他成分的 干扰,简便、准确,能用于芍药昔含量的测定,通过筛选合适的浸惹时间,有效提高了白芍药材的品质。

Objective To establish the dif erent time of steeping and boiling af ect the content of paeoniflorin in White Paeony Root.Methods Use High Performance Liquid Chromatography to determine the content of paeoniflorin,compare with dif erent time of steeping and boiling that the variation of the content of paeoniflorin.chromatographic condition:Xtimate C18(4.6mmí250mm,5μm);moving phase:acetonitrile-0.1%phosphoric acid(14:86)column temperature:30℃.determine wavelength:230nm.flow rate:1mL/min.Results There is a good linear relation during 20.4~102μg∕mL(=0.9959,n=5),the average recovery rate 96.124%,RSD=2.29%(n=5);the procedure of White Paeony Root processing,dif erent time of steeping and boiling have a great ef ect on the content of paeoniflorin in White Paeony Root.Conclusion As a result of other composition don't interference with the process,it is accurate,simple and convenientant.For this reason,the process can use to determine the content of paeoniflorin.