酒蒸不同时间肉苁蓉中6种苯乙醇苷类成分的变化

Contents changes of six phenylethanoid glycosides under steaming time spans with wine in Desertliving Cistanche

目的研究酒蒸不同时间肉苁蓉中6种苯乙醇苷类成分的变化情况。方法采用HPLC法测定肉苁蓉酒蒸不同时间(0、4、8、12、16、20 h)的炮制品中松果菊苷、肉苁蓉苷A、毛蕊花糖苷、异毛蕊花糖苷、肉苁蓉苷C、2’-乙酰基毛蕊花糖苷的量。结果随炮制时间的延长,肉苁蓉苷A的量先升高后降低,其余5种成分的量逐渐降低,且在tR=4.3 min处出现1个明显的色谱峰。结论肉苁蓉中苯乙醇苷类成分在酒蒸过程中发生了量和质的变化,为进一步揭示肉苁蓉的炮制原理提供了初步的实验依据。

AIM To study the contents changes of six phenylethanoid glycosides from Desertliving Cistanche affected by different steaming time spans with wine.METHODS The contents of echinacoside,cistanoside A,acteoside,isoacteoside,cistanoside C and 2’-acetylacteoside in Desertliving Cistanche were determined by HPLC under processing time span in 0,4,8,12,16 and 20 h.RESULTS The content of cistanoside A increased at first and then decreased as steaming with wine time prolonged,while the other five components decreased throughout the steaming process,and there was an obvious chromatographic peak appeared at 4.3 min.CONCLUSION There are both quantitative and qualitative alteration in phenylethanoid glycosides in Desertliving Cistanche as steaming with wine,this could provide original experimental evidence to elucidate the mechanism of processing Desertliving Cistanche.