甘草酸对黄芩苷增溶作用的研究

Solubilizing effect of glycyrrhizic acid on baicalin

目的通过测定不同配比黄芩甘草合煎液的表面张力及指标性成分含量,探讨甘草酸对黄芩苷增溶作用的机制。方法采用Wilhelmy吊片法测定不同配比黄芩甘草合煎液的表面张力;采用HPLC测定不同配比条件下黄芩苷含量和甘草酸的浓度,并作出二者之间的关系图。结果黄芩甘草的比例为3∶2时,黄芩苷的提取率最高,此时甘草酸的临界胶束浓度是0.22 g/L。在0.22 g/L之前,随着甘草酸浓度的增大,黄芩苷的溶出度逐渐增大;当甘草酸浓度达到0.22 g/L后,黄芩苷的溶出度不再增加。结论甘草酸对黄芩苷有一定的增溶作用,并且在达到它的临界胶束浓度0.22 g/L时,增溶作用最大。

Objective To discuss the mechanism of solubilizing effect of glycyrrhizic acid on baicalin through detecting surface tension and index component of combined decoction of Huangqin （Radix Scutellariae） and Gancao （Radix Glycyrrhizae） in different percentages.Methods The surface tension of the combined decoction in different percentages was detected by using Wihelmy plate method,content of baicalin and glycyrrhizic acid in different proportions was detected by using high performance liquid chromatography （HPLC）,and retation graph was completed.Results When the ratio of Huangqin to Gancao was 3 ∶ 2,the extraction rate of baicalin was the highest,and critical micelle concentration of glycyrrhizic acid was 0.22 g/L.When concentration of glycyrrhizic acid was lower than 0.22 g/L,dissolution rate of baicalin increased gradually as concentration of glycyrrhizic acid increased,ang when concentration of glycyrrhizic acid reached 0.22 g/L,dissolution rate of baicalin did not increase.Conclusion Glycyrrhizic acid has some solubilizing effect on baicalin,and when its critical micelle concentration reaches 0.22 g/L,its solubilizing effect is the higherst.