葛根煨制前后成分的比较研究

Component comparison of Pueraria lobata ( Willd. ) before and after roasting

目的建立生、煨葛根的HPLC指纹图谱,探讨葛根炮制前后成分的差异。方法采用高效液相色谱法,Dikma Diamonsil C18色谱柱(250 mm×4.6 mm,5μm),流动相为甲醇-水梯度洗脱,体积流量1.0 mL/min,检测波长250nm,建立的HPLC指纹图谱采用《中药色谱指纹图谱相似度评价系统A版》软件进行了指纹图谱的比较分析,并对部分特征峰进行了归属和定量测定。结果确定了生葛根的14个特征峰和煨葛根的19个特征峰。葛根炮制前后成分的种类没有变化,但炮制后葛根素、大豆苷和大豆苷元的量分别增加1倍多。结论煨葛根指纹图谱研究表明成分量的增加可能是葛根煨制后疗效增强的原因之一。

AIM To establish HPLC fingerprints of Pueraria lobata （Willd.） before and after roasting with wheat bran. METHODS HPLC analysis was performed on Dikma Diamonsil C18 （ 250 mm ×4. 6 mm, 5 μm） and methanol-water as the mobile phases in gradient elution mode. The detection wavelength was set at 250 nm. The flow rate was 1 mL/min. Established fingerprints were compared and analyzed with the software SOP of simi- larity evaluation system for chromatographic fingerprint of TCM＇. Some of the characteristic peaks were classified and measured. RESULTS Fourteen characteristic peaks without roasting and nineteen characteristic peaks with roasting were definited. Compared each chromatographic peak area without roasting, the overall trend with roasting increased. The types of ingredients before and after roasting did not change. The contents of puerarin, daidzin and daidzein increased more than 100%. CONCLUSION HPLC fingerprints show that the increase of content may be one of the reasons that cause the curative effect to enhance after roasting.