配伍对麻杏石甘汤中苦杏仁苷含量的影响

Effects of Compatibility on Content of Amygdalin in “Maxing Shigan Decoction”

目的建立HPLC法测定麻杏石甘汤中苦杏仁苷含量的分析方法,研究配伍对汤剂中苦杏仁苷含量的影响。方法采用L8(27)正交设计,以HPLC法测定苦杏仁苷含量。结果石膏对方中苦杏仁苷含量的影响差异存在显著性(P<0.05),甘草、麻黄对苦杏仁苷含量影响不显著,麻黄与甘草、麻黄与石膏、甘草与石膏对苦杏仁苷的含量影响交互作用不显著。结论石膏降低了全方药液中苦杏仁苷的含量。

Objective To set up the quantitative method of amygdalin in decoctions prepared from various combinations of ＂Maxing Shigan Decoction＂ by HPLC and to study the changes of amygdalin in eight decoctions . Methods Different decoctions were prepared and analyzed by Ls （27） orthogonal design,the contents of amygdalin in each decoction was determined by HPLC. Results For gypsum fibrosum,the difference of amygdalin was significant（P〈0.05）,for Herba Epbedrae and Radix Glyeyrrbizae the influences were inslgnificant,and the interactions between two of three are insignificant too. Conclusion The content of amygdalin in decoctions was reduced by gypsum fibrosum.