芍药及不同炮制品在芍药甘草汤中芍药苷含量的差异研究

Variance in Paeoniflorin Content of Paeonia Lactifloria and Its Different Processed Products in Shaoyao Gancao Tang

目的:研究芍药甘草汤(SGT)中配伍不同芍药炮制品对芍药苷含量的影响。方法:采用高效液相色谱(HPLC)法测定赤芍、白芍等在SGT中使用时芍药苷的含量。色谱柱为SHIMA-DCIS ODSC18,流动相为乙腈-0.1%磷酸水溶液(15∶85),检测波长为230nm,流速为1.0mL·min-1。结果:SGT中芍药苷含量为赤芍>酒炙白芍>炒白芍>去皮白芍>白芍。结论:赤芍、酒炙白芍、白芍分别配伍SGT时,其芍药苷含量有显著差异,提示SGT在临床加减使用时应根据不同证候区别使用赤芍、白芍及白芍炮制品。

OBJECTIVE： To investigate the effects of different processed products of Paeonia lactifloria in Shaoyao gan- cao tang on the content of paeoniflorin in their use.METHODS： The content of paeoniflorin in Shaoyao gancao tang was determined by HPLC in which SHIMA - DCIS ODS C18 was used as chromatographic column with acetonitrile - 0.1% phosphoric acid water solution（15 ： 85） used as a mobile phase at a flow rate of 1.0 mL · min^- 1.The detective wavelength was set at 230 nm.RESULTS： In Shaoyao ganeao tang,the content of paeoniflorin in Radix Paeoniae Rubra was the highest, followed in descending order by Radix Paeoniae Alba Prepara cum Vini, Radix Paeoniae Alba Prepara Flava, Radix Paeoniae Alba sine Cortice and Radix Paeoniae Alba. CONCLUSION：The difference in the content of paeoniflorin appeared when Radix Paeoniae Rubra, Radix Paeoniae Alba Prepara cum Vini and Radix Paeoniae Alba respectively used in combination with Shaoyao gancao tang suggest that Radix Paeoniae Rubra, Radix Paeoniae Alba and its processed products should be used differently based on different syndrome in clinical use of Shaoyao gancao tang.