HPLC法测定四川朱砂莲生品及不同炮制品中马兜铃酸A含量

Determination of the Content of Aristolochic Acid-Ain processed Aristolochia Cinnabarina by HPLC

目的:研究不同炮制方法对四川朱砂莲中马兜铃酸A含量的影响。方法:采用4种不同的炮炙去毒方法对朱砂莲样品进行处理后,采用HPLC法对其马兜铃酸A的含量进行检测,并与生品中所含马兜铃酸A的含量进行分析比较。色谱条件:色谱柱为Agilent-C18柱(4.6mm×150mm,3.5μm),流动相:0.1%碳酸铵溶液-乙腈(72∶28),流速:1mL·min-1,检测波长250nm,柱温为28℃。结果:除蒸制组外,经蜜炙、甘草汁炙、碱水炙处理的四川朱砂莲样品与生品比较,马兜铃酸A的含量差异显著,有统计学意义(P<0.01),变化率超过80%。结论:蜜炙、甘草汁炙、碱水炙在四川朱砂莲的炮制处理中起到了很好的减毒作用。

.Objective. To research the content changes of Aristolochic Acid-A in processed Aristolochia Cinnabarina. Methods.Columnhypersil Agilent-C18 （4.6mm X 150mm, 3.5μm）. Mobile phaseSolution of acetonitrile and ammonium carbonate（72 ： 28）, de-tection wavelength 250nm, flow rate .. 1.0mL/min, the column temperature was 28 ℃. Results. Except by steamed AristolochiaCin-nabarina, there was significant difference between products that processed by honey, succus liquiritiae or sodium carbonate and rawmaterials of aristolochic acid A content by the rate of more than 80 % （P〈0.01）. Conclusion：Processed by honey, succus liquiriti-ae or sodium carbonate played a good role in disintoxication of Aristolochia Cinnabarina.