石膏对麻杏石甘汤中甘草酸含量影响的研究

A Preliminary Study of Gypsum's Effects on Glycyrrhizic Acid in Maxingshigan Decoction

目的:研究石膏对麻杏石甘汤汤剂中甘草酸含量的影响。方法:采用HPLC法测定麻杏石甘汤汤剂和缺石膏的麻杏石甘汤汤剂两种汤剂中甘草酸含量,选Diamonisl C18柱,流动相甲醇-0.2mol/L醋酸胺溶液-冰醋酸(67:33:1),检测波长为250nm。结果:缺石膏的麻杏石甘汤汤剂中甘草酸含量为10.3530mg/g,麻杏石甘汤传统汤剂中甘草酸含量为9.6322mg/g。结论:石膏对麻杏石甘汤传统汤剂中甘草酸的含量有一定的降低作用。

We studied the effects of gypsum on glycyrrhizic acid concentration in Maxingshigan Decoction. In the study, HPLC was employed to determine acid concentrations in both traditional decoctions with and without gypsum. The measurement was made at an ODS column and a mobile phase of methanol-0.2mol/Lammonium acetate-glacial acetic acid （67：33：1）.The detection wavelength was set at 250nm. Test results showed that the glycyrrhizic acid concentration reached 10.3530mg/g in the Maxingshigan Decoction without gypsum, and 9.6322mg/g in the traditional decoction with gypsum. The study adds evidence to the fact that gypsum is able to reduce the glycyrrhizic acid concentration in Maxingshigan Decoction, though to a limited extent.