酒当归最佳炮制工艺研究

Research on the Optimal Processing Technology of DangGui Prepared with Liquor

目的:建立高效液相色谱法测定酒炒当归和酒浸当归中阿魏酸的含量,筛选出最佳的酒当归临方炮制方法。方法:采用C18色谱柱,以乙腈-0.085磷酸溶液(17∶83)为流动相,检测波长为361 nm,对酒当归中阿魏酸的含量进行测定。结果:酒浸当归阿魏酸含量比生当归和酒炒当归阿魏酸含量高。结论:酒浸当归临方炮制工艺最佳;用HPLC方法测定酒当归中阿魏酸的含量,操作简单,可靠,重现性好,可作为当归炮制工艺控制的有效方法。

Objective： To screen the best processing method of DangGui （Angelica sinensis） prepared with liquor by establishing HPLC method for the determination of the contents of ferulic acid in liquor-roasted DangGui and liquor-soaked DangGui. Methods：C18 column was adopted, the mobile phase：acetonitrile-0.085 phosphoric acid solution（17：83）, detection wavelength was 361 nm. The contents of ferulic acid were detected in DangGui processed with liquor. Results：The contents of ferulic acid in liquor-soaked DangGui were higher than those in rude DangGui and liquor-roasted DangGui. Conclusion：The processing technique for liquor-soaked DangGui is the best;the contents of ferulic acid in liquor-processed DangGui are determined by HPLC, the technique is simple, reliable, reproducible, and it could be an effective method for quality control of processed DangGui.