栀子大黄汤不同配伍对绿原酸溶出的影响

Effect on Dissolution of Chlorogenic Acid in Different Compatibility of ZZDHD

建立栀子大黄汤中绿原酸含量测定方法,比较不同配伍条件下绿原酸溶出差异,探寻溶出规律。Lichrospher C18(4.6 mm×250 mm,5μm)色谱柱,甲醇-0.5%乙酸,流速为1 m L/min,柱温30℃,检测波长:325 nm。栀子与大黄配伍后绿原酸溶出量较单味栀子增加33.33%,全方配伍后绿原酸溶出量则降低20.8%。复方配伍对绿原酸的溶出有一定的影响。

A method for the determination of chlorogenic acid in ZZDHD was established and the different dissolution in different compatibility was compared, the dissolution characteristics were explored.Lichrospher C18 column （4.6 mm× 250 mm, 5 μm） , methanol-0.5% acetic acid, flow rate was 1 mL/min, column temperature was 30 ℃, wavelength was 325 nm.The content of chlorogenic acid increased 33.33% after the compatibility of gardenia with rhubarb, while decreased 20.8% in ZZDHD.Different combinations of complex prescription of Chinese herbal medicine had great influence on the dissolution of chemical component content.