摘要
[目的]比较不同炮制方法对延胡索中延胡索乙素含量的影响。[方法]以延胡索乙素为指标,对延胡索生品、醋炙品、酒炙品、醋烘品、醋煮品进行含量测定,采用高效液相色谱法,色谱柱为ThermohypersilGOLD-C18,流动相为甲醇∶水(62∶38),检测波长为280nm。[结果]各样品中以醋炙品、酒炙品、醋烘品延胡索乙素含量较高,加样回收率为101.61%,RSD为2.35%,相关系数r=0.9997。[结论]醋炙、酒炙和醋烘法均能增加延胡索中延胡索乙素含量,但醋煮品其含量有所下降。
[Objective] To explore the effect of different processing on the content of tetrahydropalmatine in Rhizoma Corydalis. [Methods] For the different processing products of Corydalis, HPLC method was used with chromatographic condition included： Thermo hypersil GOLD-Cls column, mobile phase of content determine is methanol-water（62：38）. The UV detector was set at 280 nm. [Results] The content of tetrahydropalmatine in the Rhizoma Corydlis roast with vinergar and rice wine is the hightest among all processed products,The recovery is 100.81% and RSD=2.76%, r=0.999 7. [Conclusion] The processing product with vinegar and rice wine can increase tetrahydropalmatine content of Rhizoma Corydalis.The boiling product with vinegar was a descent.
出处
《天津中医药大学学报》
CAS
2006年第3期186-187,共2页
Journal of Tianjin University of Traditional Chinese Medicine
基金
天津市高等学校科技发展基金项目(20040309)。
