地黄清蒸不同时间梓醇和5-羟甲基糠醛的含量比较

Comparison of catalpol and 5-hydroxymethyl-furfural in Radix Rehmanniae at different processing times

目的:建立熟地黄中5-羟甲基糠醛的含量测定方法,探讨清蒸炮制对地黄中主要有效成分梓醇和5-羟甲基糠醛的影响。方法:将鲜地黄烘干后进行清蒸炮制,采用高效液相色谱法测定不同炮制时间5-羟甲基糠醛和梓醇的含量。结果:地黄在蒸制过程中,5-羟甲基糠醛的含量在一定时间范围内随着时间的延长而增加,但蒸制至52h左右时,其含量已下降;梓醇的含量随着蒸制时间的延长而逐步降低。结论:地黄清蒸炮制过程中主要有效成分梓醇和5-羟甲基糠醛的含量发生明显差异性变化。

Objective：To approach the determination method of 5-hydroxymethyl-furfural in Radix Rehmanniae,and to investigate influence of steam processing on catalpol and 5-hydroxymethyl-furfural. Methods：Catalpol and 5-hydroxymethyl-furfural from Radix Rehmanniae at different processing time was determined by high performance liquid chromatography. Results：In the steam processing,content of 5-hydroxymethyl-furfural increased with the increase of time in the beginning,when steamed to 52h,the levels began to decline; content of catalpol reduced with increase of the processing time. Conclusion：Content of catalpol and 5-hydroxymethyl-furfural changed signifi cantly in the steam processing.