不同炮制方法对白芍质量的影响

Effect of Different Processing Methods on Quality of Radix Paeoniae Alba

目的通过测定白芍及其炮制品中芍药苷、芍药内酯苷及苯甲酰芍药苷含量,探讨不同炮制方法对白芍质量的影响。方法采用高效液相色谱法,Diamonsil C18色谱柱(250mm×4.6mm,5μm),流动相为乙腈(A)-0.1%磷酸溶液(B),梯度洗脱程序为:0min(18%A),5min(18%A),13min(25%A),15min(35%A),18min(45%A),20min(50%A),25min(50%A);检测波长230nm,柱温:25℃。结果生白芍、酒白芍、麸炒白芍中芍药苷含量依次降低,麸炒白芍、酒白芍、生白芍中芍药内酯苷含量依次降低,麸炒白芍、酒白芍、生白芍中苯甲酰芍药苷含量依次降低。结论白芍经炮制后芍药苷含量均有所下降,而芍药内酯苷及苯甲酰芍药苷含量均有所升高。

Objective To determine the content of paeoniflorin,albiflorin,and benzoylpaeoniflorin in Radix Paeoniae Alba and its processed products and to investigate the effect of different processing methods on the quality of Radix Paeoniae Alba.Methods High-performance liquid chromatography was performed on a Diamonsil C18column（250mm × 4.6mm,5μm）with a mobile phase of acetonitrile（A）-0.1% phosphoric acid（B）for gradient elution at a detection wavelength of 230 nm and a column temperature of 25 ℃;the gradient elution was performed as follows：0min（18% A）,5min（18% A）,13min（25% A）,15min（35% A）,18min（45% A）,20min（50% A）,and 25min（50% A）.Results The content of paeoniflorin was highest in unprocessed Radix Paeoniae Alba,followed by Radix Paeoniae Alba stir-baked with wine and Radix Paeoniae Alba stir-baked with bran;the content of both paeoniflorin and benzoylpaeoniflorin was highest in Radix Paeoniae Alba stir-baked with bran,followed by Radix Paeoniae Alba stir-baked with wine and unprocessed Radix Paeoniae Alba.Conclusion After processing,Radix Paeoniae Alba has reduced content of paeoniflorin but increased content of albiflorin and benzoylpaeoniflorin.