基于补骨脂抗骨质疏松成分的炮制评价方法研究

Evaluation of processing based on the anti-osteoporosis compositions of Psoralea coryfolia L.

目的以补骨脂抗骨质疏松成分为炮制评价指标,考察不同炮制方法对活性成分的影响。方法以4种具有抗骨质疏松活性的成分补骨脂素、异补骨脂素、补骨脂甲素(补骨脂二氢黄酮)、补骨脂乙素(异补骨脂查耳酮)为指标,测定不同产地生品和盐炙品、雷公炙品、95%乙醇炙品和微波炙品中的含有量。结果测得盐炙和微波炙品较生品4种成分总含有量降低了10.68%、6.76%,雷公炙品的含有量较生品提高48.84%,乙醇炙品的含有量降低了24.48%。结论雷公炙品和乙醇炙品优于其他炙品,但以前者为最佳炙品。

AIM To use anti-osteoporosis components of Psoralea coryfolia L. as the processing evaluation index, and to study the effects of different processing methods. METHODS Psoralen, iso-psoralen, bavachin and corylifolinin were selected as maker peaks of HPLC to observe the stir-frying Psoralea coryfolia with salt-water, yellow wine, 95% alcohol and microwave on samples collected from different production places. RESULTS Total content of salt-water and microwave methods decreased 10. 68% and 6. 758% compared with that of the raw material. Total content of yellow wine method increased 48.84% , and alcohol method decreased 24. 48% . CONCLUON The experiment shows that stir-frying Psoralea coryfolia with yellow wine and alcohol is superb to that with salt-water and microwave. Especially, yellow wine should be the first choice.