HPLC法测定柴胡不同炮制品中柴胡皂苷a,d的含量

Determination of Saikosaponin a and Saikosaponin d in Different Processing Products of Radix Bupleuri by HPLC

目的 :以柴胡皂苷a、柴胡皂苷d含量为指标,考察不同炮制方法对柴胡中皂苷类成分含量的影响。方法 :采用RPHPLC法测定柴胡不同炮制品中柴胡皂苷a、柴胡皂苷d的含量,色谱柱为Dikma Diamonsil C_(18)(250 mm×4.6 mm,5μm);流动相为乙腈-水(35∶65),流速1.0m L/min,柱温30℃,检测波长210nm。结果 :柴胡经不同的方法炮制后,柴胡皂苷a、d的含量有不同程度的变化,柴胡皂苷a的含量变化依次为:生柴胡>酒麸柴胡>炒柴胡>酒柴胡≈鳖血柴胡>醋柴胡,柴胡皂苷d的含量变化依次为:生柴胡>酒麸柴胡>鳖血柴胡>酒柴胡>炒柴胡>醋柴胡。结论 :本方法简便、可靠、重现性好,可用于柴胡及其炮制品中柴胡皂苷a、d的含量测定,并为全面控制其质量提供参考,为深入探讨柴胡炮制的意义,提供一定的实验依据。

Objective ： Saikosaponin a, d are used as the marker ingredients, study the impact of different processing methods on the con- tent of saikosaponin compounds in Radix Bupleuri. Methods Methods： Use RP - HPLC method to determine the content of saikosaponin a,d in different processing products of Radix Bupleuri. The column was Dikma Diamonsil Cls （250mm × 4.6mm, 5um） with mobile phase of acetonitrile - water（ 35：65 ）, the flow rate of 1.0mL/min. Column temperature was 30℃ with the detection wavelength of 210nm. Results： After being processed, the sequence of the content changes of saikosaponin a was as follows： raw product 〉 processing with wine bran 〉 processing with fried 〉 processing with wine ~ processing with turtle blood 〉 processing with vinegar broiled, while content of saikosaponin d were： raw product 〉 processing with wine bran 〉 processing with turtle blood 〉 processing with wine 〉 processing with fried 〉 processing with vinegar. Conclusion：The method is simple, reliable, reproducible. It can be used for processed products Ra- dix Bupleuri saikosaponin a, d content determination and provide reference for full control of its quality, depth Radix Bupleuri concocted sense, provide some experimental basis.