不同蒸制方法及蒸制时间对商陆中商陆皂苷甲含量动态变化影响的研究

Dynamic changes of esculentoside A content in Radix Phytolaccae steamed by different methods and different time

目的:考察不同蒸制方法(清蒸法、绿豆蒸法)及不同蒸制时间对商陆中商陆皂苷甲含量的影响,并建立高效液相色谱法测定商陆中商陆皂苷甲的含量。方法:采用SinoChrom ODS-BP(4.6 mm×250 mm,5μm)色谱柱,以乙腈-0.02%磷酸(42∶58)为流动相,流速1.0 mL.min-1,检测波长203 nm,柱温20℃。结果:清蒸、绿豆蒸1 h后商陆皂苷甲的含量上升,之后随着炮制时间的延长,商陆皂苷甲的含量又逐渐下降;且蒸制2～8及12 h后,绿豆蒸炮制品中商陆皂苷甲的含量略高于清蒸炮制品。结论:蒸制方法和时间对商陆中商陆皂苷甲的含量变化影响较大。

Objective： To analyze the effects of different steaming methods （steaming, steaming with mung bean） and different time on esculentoside A content in Radix Phytolaccae, and establish a method for the esculentoside A determination in Radix Phytolaccae. Method： HPLC was performed on SinoChrom ODS - BP （4. 6 mm ·250 mm, 5 μm） column with acetonitrile -0. 02% phosphoric acid （42：58 ） as mobile phase at a flow rate of 1.0 mL min-1, the detection wavelength was 203 nm, and the column temperature was 20 ℃. Results： The content of cs- culentoside A increased when Radix Phytolaccae was processed by both steaming and steaming with mung bean for one hour, and then decreased with time extension; After 2 -8 and 12 hours steaming, the content of esculentoside A by steaming with mung bean was slightly higher than steaming alone. Conclusion： Different steaming method and different steaming time showed obvious effects on esculentoside A content in Radix Phytolaccae.