不同栀子金花汤煎液中3种成分的变化及抑菌作用的比较

Content changes of three components in different decoctions of Zhizi Jinhua tang and comparison their bacteriostatic effects

目的考察分煎与合煎制备的栀子金花汤中盐酸小檗碱、黄芩苷和栀子苷的含量变化及其抑菌作用。方法采用HPLC法测定盐酸小檗碱、黄芩苷及栀子苷;HPLC-MS法比较分煎与合煎中指标成分峰的变化;采用体外抑菌测试不同栀子金花汤煎液的最低抑菌浓度和最低杀菌浓度。结果分煎液中盐酸小檗碱和黄芩苷的含量显著高于合煎液,合煎液中栀子苷的含量显著高于分煎液。两者的色谱图和质谱图中,峰个数与出峰时间无差异。合煎液对大肠杆菌和青霉菌有抑菌作用。结论分煎与合煎栀子金花汤引起指标成分含量的显著变化,但无新成分的产生。

OBJECTIVE To investigate the content charge of berberine hydrochloride,baicalin and geniposide between the mixed decoction(mix the traditional Chinese herbs together and then boil in water) and the separated decoction(to boil the single traditional Chinese herbs in water separately and then mix them together) of Zhizi Jinhua Tang and study the bacteriostatic effects.METHODS The berberine hydrochloride,baicalin and geniposide were determined by HPLC method,and compared the peaks of index components in the mi...