木香麸煨前后化学成分变化研究

Effect of roasting with bran on chemical constituents of Radix Aucklandiae

目的:研究木香麸煨前后化学成分变化。方法:采用UV,HPLC,TLC法分析木香麸煨前后化学成分变化,并采用硅胶柱色谱对木香麸煨过程中被麦麸吸附的化学成分进行提取分离,采用波谱方法鉴定所得化合物结构。结果:UV,HPLC,TLC法均证明木香麸煨后化学成分存在变化。分离到木香麸煨过程中被麦麸吸附的2个含量较大的化学成分,经结构鉴定为去氢木香内酯和木香烃内酯。结论:木香麸煨后倍半萜类化学成分的变化可能是木香麸煨前后功效发生变化的主要原因。

AIM： To study the difference of the chemical constituents between raw Radix Aucklandiae and Radix Aucklandiae roasted with wheat bran. METHODS： UV, HPLC and TLC were performed to analyze the chemical constituents before and after the processing. The constituents absorbed by wheat bran during the processing A. lappa, were isolated by silica gel CC. Their structures were identified by spectral analysis. RESULTS： The result of UV, HPLC and TLC showed that change of the chemical constituents in after the roasting had taken place. Two major chemical constituents absorbed by wheat bran were dehydrocostus lactone and costunolide. CONCLUSION： The difference in sesquiterpeneoide before and after the processing of Radix Aucklandiae may be the evidence that the roasting with bran is to the benefit of therapeutic effect.