六种僵蚕炮制品的薄层鉴别与含量测定研究

Sduty on Thin Layer Chromatography Differentiation and Determination of Six Kinds of Prepared Bombyx Batryticatus

目的:考察不同炮制方法对僵蚕中草酸铵、槲皮素和山奈酚的含量影响。方法:采用薄层色谱法对僵蚕6种炮制品进行薄层鉴别研究;采用高效液相色谱法测定各炮制品中草酸铵、槲皮素和山奈酚的含量。结果:僵蚕各炮制品的薄层色谱未见明显差异,但僵蚕经过炮制后体内草酸铵含量都有不同程度的下降。其中糖麸炒僵蚕的含量最低,而麸炒僵蚕中草酸铵含量下降的最少。僵蚕经过炮制后所含槲皮素与山奈酚的含量变化不大,与生品较为接近,但姜炙僵蚕与姜麸炒僵蚕中槲皮素与山奈酚的含量降低得较为明显。结论:不同炮制方法对僵蚕的化学成分含量有一定程度的影响,但影响幅度不尽相同。并且,不同的炮制方法功效各异,各有所长。为提高临床疗效和便于患者服用,可根据需要对其炮制方法灵活选择。

Objective ： To investigate the effects of different processing methods on the contents of ammonium oxalate, quercetin and kaempferol in Bombyx batryticatus. Methods ：The chemical composition were discriminated by thin layer chromatography, and the contents of ammonium oxalate, quercetin and kaempferol were determined by HPLC. Results：There were nothing different from each kind of processed Bombyx batrytieatus by thin layer chromatography differentiation, but the contents of ammonium oxalate were decreased. The contents of ammonium oxalate of processed were lower than unprocessed, and the content of stir - frying with bran and sugar was the lowest at all The content of ammonium oxalate of stir - frying with bran was higher than other prepared products. The contents of quercetin and kaempferol in prepared products were closed to the unprpcessed, but the contents of the two components in Bombyx batryticatus were decreased obviously which were stir- frying with bran and ginger as well as baking with ginger juice. Conclusion ： Different processing methods had different effects on the contents of effective components of Bombyx batryticatus, and different methods had gotten different functions. So the doctors should choose the exact processing method flexibi- ly based on the needs.