两种不同方法炮制盐关黄柏的小檗碱含量比较

Comparing Berberine content of Phellodendron amurense Rupr.with salt of two methods

目的:比较盐炒关黄柏和微波法炮制盐关黄柏两种不同方法炮制品中小檗碱含量,为确定黄柏盐制的合理炮制工艺提供可靠的依据。方法:使用高效液相的方法对两种不同方法炮制品的小檗碱进行相应的检测和含量测定,并且参照以往正交实验对影响盐炒关黄柏中小檗碱含量的微波的火力以及微波的加热时间两个因素进行工艺的考察研究的结果,设置本实验相关微波法炮制的条件。结果:测得盐炒关黄柏中小檗碱含量为2.18%,微波炮制后盐炒关黄柏中测得的小檗碱含量平均值为2.29%。结论:微波法炮制盐关黄柏,其所含的小檗碱含量较传统制法有所增加,该方法简单可行,值得推广使用。

Objective：To study the berberine content of the fried Phellodendron amurense Rupr.with salt before and after the microwave cooked off process,and provide a reliable basis to determine a reasonable processing technology of the fried Phellodendron amurense Rupr.with salt.Methods：Using the HPLC method to detection and determination the berberine content of the Phellodendron amurense Rupr.,and with reference of the previous orthogonal design related Berberine content about the firepower and microwave microwave heating time two factors for process to set the related conditions of microwave cooked off in the experiment.Results：The measured berberine content before microwave cooked off is 2.18%,after microwave cooked off,berberine content measured is an average of approximately 2.29%.Conclusion：After microwave cooked off,berberine content of the Phellodendron amurense Rupr.increased.This method is simple and feasible,should be introduced.