醋柴胡的质量研究

Study on Quality of Processed Radix Bupleuri with Vinegar

目的:探讨柴胡醋炙前后主要有效成分的变化。方法:采用HPLC方法,测定柴胡及其醋炙柴胡中柴胡皂苷a和d的含量。结果:4种柴胡与其醋炙柴胡中柴胡皂苷a含量的变化率为-59.57%～-25.08%,柴胡皂苷d含量的变化率为-63.59%～-18.43%。结论:柴胡醋炙后,其中柴胡皂苷a、d含量显著降低。

Objective:To investigate the changes of main active compositions of Radix Bupleuri before and after being processed with vinegar.Methods:The comparative analyses the saikosaponin a and d of Radix Bupleuri before and after being processed with vinegar by HPLC.Results:After being processed with vinegar of 4 kind of Radix Bupleuri,the rate of change of the content of the saikosaponin a is-59.57% to-25.08%,the rate of change of the content of the saikosaponin d is-63.59% to-18.43%.Conclusion:Radix Bupleuri after being processed with vinegar,the content of the saikosaponin a and d significantly decreased.