单味柴胡煎煮过程中皂苷煎出量的变化

Content Change of Saikosaponins During Preparation of Saiko Decoction

目的:考察柴胡煎煮过程中皂苷a,b1,b2,h煎出量的变化。方法:采用HPLC,Hypersil C18色谱柱(4.6 mm×250mm,5μm),流动相乙腈-水,梯度洗脱(0～70 min,22∶78→50∶50),流速1.0 mL·min-1,柱温30℃,检测波长210,254 nm。结果:柴胡在单煎时其皂苷的成分溶出随煎煮时间存在较大的变化。柴胡皂苷a的煎出量随时间逐渐下降,煎煮的4 h后,其含量下降逐渐趋于稳定。柴胡皂苷b1,b2,h的煎出量随时间增加,其中柴胡皂苷b1的煎出量在煎煮5 h后其含量仍处于增加的阶段,柴胡皂苷b2煎煮2 h后煎液中的含量便达到了最大值,柴胡皂苷h在煎煮4 h后煎出量增加的幅度逐渐趋缓。结论:在从化学成分角度研究柴胡在方剂中配伍规律时,应注意煎煮过程对柴胡皂苷成分含量变化的影响。本文对含不稳定性成分药材配伍规律研究模式的建立奠定基础。

Objective ： To study the content changes preparation of Saiko decoction. Method： A HPLC method was column （4.6mm×250mm,5μm） with gradient elution of of Saikosaponin a, bt , b2, h in the process of the employed, which was carried out on a Hypersial C18 acetonitrile-water （0-70 min, 28： 78-50： 50）. The flow rate was set at 1.0 mL .min-1. The column temperature was 30 ℃. The wavelength was set at 210 and 254 nm. Result： The contents of saikosaponins vary greatly with the time of decoction. The content of saikosaponin a, which decreased with the decoction time, tended to be stable after 4 hours. However the content of saikosaponin b1 , b2, h increased with the decoction time. The content of saikosaponin b1 was also in the ascent stage after 5 hours. The saikosaponin b2 reached its stability stage after 2 hours. And the saikosaponin h tended to be stable after 4 hours. Conclusion： Attention should be paid to the influence of decoction process when research was carried out on the chemical constitution compatible regularity of saiko. This paper set foundation to the research model of compatible regularity for the Chinese crude medicines containing unstable chemical constitutions