白虎汤不同配伍对甘草酸含量的影响

Effects of different synergy of Baihu Decoction on content of Glycyrrhizic acid

目的:建立HPLC法测定白虎汤中甘草酸含量的分析方法,研究不同配伍对汤剂中甘草酸含量的影响。方法:采用L8(27)正交设计,以HPLC法测定白虎汤中甘草酸含量。结果:配伍降低了白虎汤复方药液中甘草酸含量,知母和粳米对甘草酸含量的影响存在显著性(P<0.05),石膏增加了甘草酸含量,但影响不显著,两两交互作用对甘草酸含量影响不显著。结论:知母和粳米降低了复方药液中甘草酸含量。

Objective： To set up the quantitative method of glycyrrhizic acid in decoctions prepared from various combinations of Baihu Decoction by HPLC and to study the changes of glycyrrhizic acid in eight decoctions. Methods： Different decoctions were prepared and analyzed by L8 （2^7） orthogonal design, the contents of glycyrrhizic acid in each decoction was determined by HPLC. Results： The glycyrrhizic acid content was decreased when Licoroce compatible with other herbs. For Rhizoma Anemarrhenae and Rice, the difference of glycyrrhizic acid was significant （P〈0.05）, for Gypsum, the influence were insignificant, and the interactions between two of three are insignificant too. Conclusion： The content of glycyrrhizic acid in decoction was reduced by Rhizoma Anemarrhenae and Rice.