不同炮制方式对当归中有效成分含量的影响

Effect of Different Processing Methods on Contents of Active Ingredients in Angelicae Sinensis Radix

目的:考察不同炮制方式对当归中有效成分含量的影响。方法:采用水蒸气蒸馏法测定挥发油含量;利用HPLC测定阿魏酸含量,流动相甲醇-1%乙酸水溶液(45∶55),检测波长321 nm;通过磷钼钨酸-干酪素比色法测定总鞣质含量。结果:当归经炮制后,挥发油和阿魏酸含量均有不同程度的降低,顺序为生当归(0.683%,0.075%)>酒炙当归(0.590%,0.068%)>土炒当归(0.397%,0.024%)>当归炭(0.125%,0.012%);酒炙当归中总鞣质含量低于生当归,而其他炮制品中总鞣质含量明显高于生当归,排序为当归炭(0.702%)>土炒当归(0.491%)>生当归(0.352%)>酒炙当归(0.339%)。结论:不同炮制方式对当归中有效成分含量存在一定影响。

Objective： To investigate effect of processing methods on contents of active ingredients from Angelicae Sinensis Radix. Method： The content of volatile oil was determined by steam distillation;HPLC was adopted to determine the content of ferulic acid with mobile phase of methanol-1% acetic acid（45：55） and detection wavelength at 321 nm;The content of total tannins was determined by phosphotungstomolybdate acid-casein colorimetry. Result： Processing could decrease contents of volatile oil and ferulic acid in Angelicae Sinensis Radix,orders of them were crude Angelicae Sinensis Radix（0.683%,0.075%） 〉fried Angelicae Sinensis Radix with wine（0.590%,0.068%） 〉stir-baked Angelicae Sinensis Radix with soil（0.397%,0.024%） 〉carbonized Angelicae Sinensis Radix（0.125%,0.012%）;The content of total tannins was in order of carbonized Angelicae Sinensis Radix（0.702%） 〉stir-baked Angelicae Sinensis Radix with soil（0.491%） 〉crude Angelicae Sinensis Radix（0.352%） 〉fried Angelicae Sinensis Radix with wine（0.339%）. Conclusion： Different processing methods had a certain effects on contents of active ingredients from Angelicae Sinensis Radix.