黄连与吴茱萸分煎后配伍时主要组分含量变化规律研究

Study on contents variation of main chemical constituents during combination of Rhizoma Coptidis with Fructus Evodiae after separated decoction

目的 考察黄连与吴茱萸分煎后二药配伍时主要组分的含量变化规律。方法 黄连和吴茱萸药材用水分别煎煮 ,分煎液按不同比例配伍 ,在 10 0℃下加热 1h。在优化的RP HPLC条件下进行分析 ,比较色谱指纹图谱 ,考察主要组分相对峰面积变化和配伍比例之间的关系。结果 黄连水煎液和吴茱萸水煎液配伍后色谱峰具有加和性 ,未见新峰产生。吴茱萸中主要组分的相对峰面积未见明显变化 ,黄连生物碱的相对峰面积随吴茱萸水煎液配比的增加呈线性下降。

OBJECTIVE: To investigate the contents variation of main chemical constituents during combination of Rhizoma Coptidis with Fructus Evodiae after separated decoction. METHODS: Rhizoma Coptidis and Fructus Evodiae were decocted with water separately. Different proportions of Rhizoma Coptidis aqueous extract and Fructus Evodiae aqueous extract were combined and heated for 1 h at 100°C. The samples were determined by RP-HPLC and the fingerprints were compared. Finally, the variations of relative peak areas of main chemical constituents at different proportions were examined. RESULTS: After combination, the number of chromatographic peaks were added and no new peaks were detected. The relative peak areas of main chemical constituents in Fructus Evodiae were not changed obviously, but the relative peak areas of main chemical constituents in Rhizoma Coptidis declined linearly with the proportion increase of Fructus Evodiae aqueous extract. CONCLUSION: The solubilities of main alkaloids in Rhizoma Coptidis declined with the presence of constituents from Fructus Evodiae.