黄芩炮制前后6种黄酮类成分含量的比较

Comparison of Scutellariae Radix and processed products on six flavonoids′ contents

目的考察黄芩酒制、炒炭炮制前后6种黄酮类成分含量的变化并探讨其炮制机理。方法采用Hedera ODS-2色谱柱(4.6 mm×250 mm,5μm),以乙腈-0.1%(体积分数)甲酸为流动相梯度洗脱,检测波长275 nm,流速1.0 mL.min-1,柱温30℃,进样量5μL。结果 6种黄酮类成分野黄芩苷、黄芩苷、汉黄芩苷、黄芩素、汉黄芩素和千层纸素A分别在选定范围内线性关系良好,平均加样回收率介于97.8%～101.2%之间,RSD均小于3.0%。黄芩酒制后野黄芩苷、黄芩苷、汉黄芩苷、千层纸素A的质量分数有所下降,黄芩素、汉黄芩素的质量分数则稍有增加;黄芩炒炭后野黄芩苷、黄芩苷、汉黄芩苷的质量分数明显下降,黄芩素、汉黄芩素、千层纸素A的质量分数显著升高。结论本方法简便、重复性好,能准确测定黄芩及其炮制品中6种成分的含量,为评价黄芩炮制前后成分变化提供了分析方法。炮制后所得酒黄芩和黄芩炭6种成分的质量分数均发生了变化,也为黄芩炒炭后发生质变的进一步研究奠定了基础。

Objective To investigate the contents of six flavonoids in sliced Scutellariae Radix before and after processing with wine and carbonizing,and study the processing mechanism.Methods The contents were determined by HPLC.The column was Hedera ODS-2,and the mobile phase was acetonitrile-0.1% formic acid solution.The detection wavelength was set at 275 nm,and the flow rate was 1.0 mL·min^-1.The column temperature was controlled at 30 ℃,and the sample injection value was 5 μL.Results The contents of the six flavonoids including scutellarin,baicalin,wogonoside,baicalein,wogonin,oroxylin A had good linear relationship in the detection scope,and the average recoveries were between 97.8%-101.2% with RSD less than 3.0%.The contents of scutellarin,baicalin,wogonoside and oroxylin A from the wine processing samples were decreased,but baicalein and wogonin were increased.The contents of scutellarin,baicalin and wogonoside after carbonizing process were decreased significantly,however,baicalein,wogonin,oroxylin A were increased sharply.Conclusion This method is simple and reproducible,which can be used in the assay of six flavonoids in Scutellariae Radix accurately.This research provides analysis method for evaluating the change before and after processing,and lays the foundation for the further study on the qualitative change.