芍药及不同炮制品中芍药苷含量的比较研究

Study on the Content of Paeoniflorin Among Radix Paeoniae Rubra and Kinds of Radices Paeoniae Albae

目的:比较赤芍(Radix Paeoniae Rubra)与白芍(Radix Paeoniae Alba)及不同加工炮制方法对赤芍、白芍饮片中芍药苷含量的影响。方法:采用HPLC法,色谱柱:SHIMADCIS ODS C18。流动相:乙腈-0.1%磷酸水溶液(15∶85)。检测波长:230nm,流速:1.0ml/min。结果:芍药苷的含量:赤芍>炒赤芍>醋炙白芍>酒炙白芍>炒白芍>白芍>去皮白芍>土炒白芍,白芍与赤芍芍药苷含量存在显著差异,白芍经酒炙、醋炙后含量显著高于生品,其中以醋炙品最高;炒黄品芍药苷略有升高,土炒品略有降低,去皮白芍低于不去皮白芍,但四者均无显著性差异。结论:赤芍与不去皮白芍中芍药苷含量存在显著差异,故以不去皮白芍作为赤芍代替品使用缺乏合理性。而白芍炮制方法中的醋炙和酒炙对芍药苷溶出有明显影响,清炒和土炒的影响并不显著。

Objective： To compare the effect of different processing methods on the content of paeoniflorin in radix paeoniae alba. Methods： The HPLC method was used for the determination. Chromatographic condition includes： SHIMADCIS ODS C18 column, acetonitrile- 0.1%H3PO4 （15：85） as a mobile phase, UV detectorwa velength at 230 nm, and 1.0ml-min^-1 of flow mte.Resuhs： The content of paeoniflor in the Paeonia veitchiilynch was the highest among all samples.The content of paeoniflorin of the tu zhi - baishao was the lowest among all processed products. But the cuzhi and jiuzhi are both higher than shenghaishao. Qupi - baishao is lower than daipi bai shao. However these four products have no prominently difference. Conclusion： It is better to separate chishao from baishao in the market. Because the content of paeoniflorin in them have prominently difference. Cuzhi and jiuzhi is helpful for the solubility limit of paeoniflor. Qingchao and tuzhi have no obvious influence.