摘要
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.
出处
《中成药》
CAS
CSCD
北大核心
2011年第1期118-120,共3页
Chinese Traditional Patent Medicine
基金
"十一五"国家科技支撑计划资助项目(2006BAI06A01)