黄芩汤分煎液与合煎液中黄芩苷、芍药苷和甘草酸含量的比较

Comparison of baicalin,paeoniflorin and glycyrrhetic acid in different decoctions of Huangqin Decoction

目的：比较黄芩汤（黄芩、芍药、甘草、大枣）分煎液与合煎液中黄芩苷、芍药苷、甘草酸的含量变化。方法：采用Hy—persil BDS C18柱，流动相分别以甲醇-水-磷酸（47：53：0．2），在280nm波长测定黄芩苷；乙腈-水-磷酸（18：82：0．1），在230nm波长测定芍药苷；甲醇-水-磷酸盐缓冲液（70：29：1）为流动相，在250nm波长测定甘草酸。结果：3种成分的线性范围分别为黄芩苷2．88—72．00μg／mL，芍药苷2．85—22．80μg／mL，甘草酸4．16—52．00μg／mL，黄芩苷含量为合煎液明显高于分煎液，芍药苷、甘草酸含量为合煎液与分煎液无明显差别。结论：黄芩汤不同煎煮方法对有效成分的溶出有影响，应根据实际情况进行处理。

AIM： To compare the contents of baicalin,paeoniflorin and glycyrrhetic acid in the seperated and mixed decoction of Huangqin Decoction （Radix Scutellariae, Radix Paeoniae alba, Radix et Rhizoma Glycyrrhizae and Fructus Jujubae）. METHODS： The contents of baicalin, paeoniflorin and glycyrrhetic acid were analyzed by HPLC. Chromatographic conditions included： Hypersil BDS C18 column and the mobile phase consisted of a mixture of methanol-water-phosphoric acid（47：53：0.2）, acetonitrile-water-phosphoric acid（18：82：0.1） and methanol- water-phosphate buffer solution （70 ： 29 ： 1）. Baicalin, paeoniflorin and glycyrrhetic acid were detected at 280 nm, 230 nm and 250 nm respectively. RESULTS ： The linear range of baicalin, paeoniflorin and glycyrrhetic acid were 2.88--72.00 μg/mL, 2.85--22.80 μg/mL and 4.16--52.00 μg/mL respectively. The contents of baicalin in the mixed decoction was higher than that in the seperated decoction. The contents of paeoniflorin and glycyrrhetic acid in the mixed decoction were almost as same as that in seperated decoction. CONCLUSION： The contents of active ingredients in the mixed and seperated decoction are different.