摘要
目的:比较不同炮制方法对仙茅中仙茅苷含量的影响。方法:采用HPLC法测定仙茅苷含量,以Wondasil C18-WR柱(250 mm×4. 6 mm,5μm)为色谱柱,以甲醇-乙腈-0. 1%磷酸水溶液(13∶5∶82)为流动相,流速:1. 0 ml·min^(-1),检测波长:283 nm,柱温:35℃。结果:采用不同炮制法处理仙茅后,仙茅中仙茅苷含量高低为:乌豆汁制仙茅>酒蒸仙茅>酒炙仙茅>米制仙茅>米泔制仙茅>生仙茅。结论:仙茅经炮制后仙茅苷的含量都有所增加。
Objective:To compare the influence of different processing methods on the content of curculigoside in Curculigo orchioides Gaertn.Methods:An HPLC method was performed on a Wondasil C 18-WR column (250mm× 4.6mm,5μm)with the column temperature at 35℃.The mobile phase was methanol-acetonitrile-0.1% phosphoric acid (13:5:82)at the flow rate of 1.0ml·min^-1,and the detection wavelength was set at 283nm.Results:Different processing methods were used to deal with Curculigo orchioides Gaertn.,and the content of curculigoside was as following order:black bean juiced curculigo >wined curculigo >wine fried curculigo >rice watered curculigo >riced curculigo >crude curculigo.Conclusion :The content of curculigoside is increased after processing.
作者
刘芳
祝宇
魏娟
张晓燕
余世荣
Liu Fang;Zhu Yu;Wei Juan;Zhang Xiaoyan;Yu Shirong(Department of Pharmacy of Renmin Hospital,Hubei University of Medicine,Hubei Shiyan 442000,China)
出处
《中国药师》
CAS
2018年第12期2284-2286,共3页
China Pharmacist
基金
2017年十堰市科学技术研究与开发项目(编号:17K73)
关键词
仙茅
中药炮制
含量测定
仙茅苷
Curculigo orchioides Gaertn.
Chinese medicine processing
Content determination
Curculigoside
