配伍对三拗汤煎液中5种成分煎出量及指纹图谱的影响

Effects of Compatibility on Contents of Five Constituents and Finger Print in "San-Ao Decoction"

目的建立HPLC同时测定三拗汤中5种成分(麻黄碱、伪麻黄碱、苦杏仁苷、甘草苷、甘草酸)含量的分析,研究配伍对汤剂中5种成分煎出量的影响,并对其指纹图谱进行比较。方法以HPLC法测定不同配伍的三拗汤水煎液中5种成分的含量。结果该方法准确、灵敏,可用于三拗汤中多成分含量的测定。甘草减少了煎液中麻黄碱的煎出量,麻黄减少了煎液中甘草苷和甘草酸的煎出量,配伍增加了煎液中苦杏仁苷的煎出量,配伍对煎液中伪麻黄碱的的煎出量没有影响。结论三拗汤在煎煮过程中成分含量存在动态变化。

Objective To set up a method for simultaneous determination of five constituents in decoctions prepared from various combinations of ＂San Ao decoction＂ by HPLC and to study the changes of five constituents and finger print in different decoctions.Methods Different decoctions were prepared and analyzed by orthogonal design,the contents of five constituents in each decoction was determined by HPLC.Results The method was accurate and sensitive,and could be used to determine the contents of multicomponent in San-Ao Decoction.For compatibility,Glycyrrhiza uralensis can decrease the content of ephedrine,Ephedra sinica could decrease the contents of liquiritin and glycyrrhizic acid effectiu components,and Glycyrrhiza uralensis and Ephedra sinica could help decoctum amygdaloside.Conclusion Compatibility can affect the contents of San-Ao Decoction.