配伍对三拗汤煎液中苦杏仁苷煎出量的影响

Effect of compatibility on content of amygdalin in Sanao Decoction

目的:建立HPLC测定三拗汤(麻黄、苦杏仁、甘草)中苦杏仁苷含量的分析方法,并观察麻黄和甘草对汤剂中苦杏仁苷煎出量的影响。方法:以HPLC法测定不同配伍(三拗汤、麻黄+苦杏仁、苦杏仁+甘草、苦杏仁组)的三拗汤水煎液中苦杏仁苷含量。结果:乙腈-磷酸盐缓冲液可使苦杏仁苷和L-苦杏仁苷完全分离,L-苦杏仁苷峰面积随pH值升高而增加。结论:麻黄比甘草更能增加了三拗汤中苦杏仁苷的含量。

AIM：To set up an HPLC method of determing amygdalin in Sanao Decoction（Herba ephedrae,Se-men armeniacae amarum and Radix et Rhizoma glycyrrhizae） and study the changes of amygdalin in four decoc-tions.METHODS：Different decoctions were prepared,including Sanao Decoction,Herba ephedrae ＋ Semen ar-meniacae amarum,semen armeniacae amarum ＋ Radix et Rhizoma glycyrrhizae,and semen armeniacae amarum group,and analyzed by orthogonal design,the amygdalin content in each decoction was determined by HPLC.RE-SULTS：Acetonitrile-phosphate butter mixture could make amygdalin and L-amygdalin full separation.Along with increased pH value,there was also an increase of peak area of L-amygdalin.CONCLUSION：In Sanao Decoction effect of Herba ephedrae is superior to that of Radix et Rhizoma glycyrrhizae in elevating amygdalin content.