摘要
目的研究炒制对苍耳子中6种主要成分含量的影响。方法采用Eclipse XDB-C18色谱柱(250 mm×4.6 mm,5μm),以甲醇-0.1%磷酸进行梯度洗脱,流速1 m L·min-1,柱温35℃,检测波长254 nm。结果苍耳子炒制后新绿原酸和隐绿原酸的含量明显升高;绿原酸、1,5-和4,5-二咖啡酰奎宁酸的含量明显下降。结论酚酸类成分不稳定,苍耳子应炒至黄褐色为宜。
OBJECTIVE To study the effect of parching processing on six ingredients in Xanthiifructus. METHODS The assay was conducted on a Eclipse XDB - C1s column（ 250 mm × 4.6 mm, 5 μm）with methanol -0.1% phosphoric acid as mobile phase. The flow rate was 1.0 mL- min - 1 and the detection wavelength was 254 nm. RESULTS The contents of neochlorogenic acid and crypto- ehlorogenie acid of Xanthiifructus have rosen apparently after processing, while the contents of ehlorogenie acid, 1,5 -dieaffeoylquinic acid and 4,5 - dicaffeoylquinic acid have reduced significantly. CONCLUSION Phenolic acid is not stable, and Xanthii fructus should be processed until turning tanned.
出处
《华西药学杂志》
CAS
CSCD
2015年第6期697-700,共4页
West China Journal of Pharmaceutical Sciences
基金
国家重点基础研究发展计划(973计划)
有毒中药毒效物质基础研究课题(2009CB522804)
四川省科技厅基本科研业务专项(A-2014N-5)
关键词
苍耳子
新绿原酸
绿原酸
隐绿原酸
噻嗪双酮苷
1
5-二咖啡酰奎宁酸
4
5-二咖啡酰奎宁酸
酚酸
炒制
Xanthii fructus
Neochlorogenic acid
Chlorogenic acid
Cryptochlorogenic acid
Xanthiside
1,5 - dicaffeoylquinic acid
4,5 -dicaffeoylquinic acid
Phenolic acid
Parching processing
