加工炮制对白芍化学成分的影响

Study on influence of processing methods on chemical constituents in Radix Paeoniae Alba

目的:考察加工炮制对白芍中多种化学成分的影响。方法:采用高效液相色谱法分别分析经去皮、水煮和硫磺熏制3个不同加工阶段后,白芍中没食子酸、儿茶素、芍药苷亚硫酸酯、芍药内酯苷、芍药苷、苯甲酸、五没食子酰基葡萄糖和苯甲酰芍药苷等8种主要化学成分的变化。Zorbax SB-C18色谱柱(4·6mm×250mm,5μm);流动相乙腈-0·015%磷酸溶液,梯度程序洗脱;检测波长230nm;柱温30℃。结果:经去皮和水煮,除没食子酸和五没食子酰基葡萄糖含量增加外,白芍中其他成分降低。硫磺熏制可降低芍药苷含量,而产生新成分芍药苷亚硫酸酯,该成分是由芍药苷在有水条件下和SO2的反应产物。结论:3个加工阶段都可使白芍成分发生较明显的变化,这可能是白芍加工的目的所在。白芍的加工过程应严格控制和规范化。

Objective： The influence of processing methods on chemical constituents in Radix Paeoniae Alba was observed. Method： A HPLC method was used for analyzing the changes of eight major constituents, namely gallic acid, paeoniflorin sulfonate, catechin, paeoniflorin sulfonate, albiflorin, paeoniflorin, benzoic acid, pentagalloylglucose and benzoylpaeoniflorin, with the three processing procedures of decorticating, boiling and fumigating by burning of sulphur. Analysis was performed using a Zorbax SB-C18 column （4.6 mm × 250 mm,5 μm） with the mixture of acetonitrile （A） and O. 015% phosphoric acid solution as mobile phase in gradient mode. The detection wavelength was set at 230 nm and the column temperature was at 30℃. Result. Except for gallic acid and pentagalloylglucose, the other constituents decreased during procedure of decorticating and boiling. Fumigating by burning of sulphur would produce a new compound, paeoniflorin sulfonate, which was a byproduct from the reaction of paeoniflorin with SO2. Conclusion：The significant changes were produced in chemical constituents of Radix Paeoniae Alba during three processing procedures . Therefore, the processing of Radix Paeoniae Alba should be strictly controlled and standardized.