不同炮制方法对栀子中栀子苷含量的影响

Effects of Different Processing Methods on the Geniposide Content in FRUCTUS GARDENIAE

[目的]比较栀子不同炮制品中栀子苷的含量。[方法]采用HPLC法测定栀子中栀子苷的含量。色谱条件为:色谱柱为InertsilODS-2C18(250 mm×4.6 mm,5μm),流动相为乙腈-水(15∶85,V/V),流速为1.0 ml/min,检测波长为238 nm,柱温为40℃,进样量为20μl。[结果]栀子不同炮制品中栀子苷的含量不同,其排序为生栀子(3.60%)>炒炭品(3.36%)>炒焦品(3.22%)>炒焦品(轻,3.02%)>炒黄品(2.77%)。[结论]不同炮制方法对栀子中栀子苷含量有一定的影响。

[Objective] The aim was to compare the effects of different processing methods on the geniposide content in FRUCTUS GARDENIAE.[Method] Geniposide content in FRUCTUS GARDENIAE was determined by the method of HPLC.The chromatographic conditions were as follows： Inertsil ODS-2,C18（250 mm × 4.6 mm,5 μm） as the chromatographic column,acetonitrile-water（15∶ 85,V/V）as the mobile phase,1.0 ml/min flow rate,238 nm detection wavelength,40 ℃detection temperature,and 20 μl injection volume.[Result] Geniposide content varied in different processed products of FRUCTUS GARDENIAE.Their contents were in the order of raw material（3.60%）carbonized sample（3.36%）parched sample（3.22%）slightly brown-parched sample（3.02%） yellow-parched sample（2.77%）.[Conclusion] Ddifferent processing methods had certain effects on the geniposide content in FRUCTUS GARDENIAE.