苍术及麸炒苍术高效液相图谱对比分析

Comparative Analysis of Rhizoma atractylodis and Products roasted with bran

目的研究苍术麸炒前后整体化学成分变化,为麸炒苍术炮制机理的研究提供科学依据。方法运用高效液相色谱法对生苍术及麸苍术进行分析。色谱条件:梯度程序,流速:1.0mL/m in,柱温30℃,进样量:5μL,DAD:检测波长300nm,ELSD:高纯氮,气流量:1.6L/m in,温度50℃。结果两种检测器之间检测结果有差异,但峰分布规律近似。两种检测器检测结果显示,苍术麸炒炮制后部分化学成分出现量的增减,质变不显著。结论运用HPLC法可对苍术麸炒炮制前后整体化学成分进行分析,实验方法准确可靠。

Objective To study the changes of overall chemical components before and after processing,and to provide a scientific basis and evidence for the stir-frying with bran processing mechanism of Atractylodes lancea.Methods Using high performance liquid chromatography（HPLC） to analyze Atractylodes lancea.Chromatographic conditions： gradient program,flow rate： 1.0ml/min,column temperature 30℃,and the injection volume： 5μl,DAD： wavelength 300nm,ELSD： high-purity nitrogen;flow rate： 1.6L/min;temperature： 50℃.Results Test results between the two detectors were different,but the peak distribution was similar.Two detectors showed that the chemical components of Atractylodes lancea were changed after the processing,the qualitative change was not significant.Conclusion HPLC method can be used on the analysis of the overall chemical components of Atractylodes lancea and the products roasted with bran.The experimental method is accurate and reliable.