摘要
目的:考察7β-甲氧基莫诺苷转化为莫诺苷的影响因素,为研究山萸肉饮片中有效成分的变化规律提供参考。方法:以7β-甲氧基莫诺苷和莫诺苷为检测指标成分,考察在单体成分情况下,溶液的p H、加热温度、加热时间等因素的影响。结果与结论:当p H=2,甲醇含量为5%时,7β-甲氧基莫诺苷向莫诺苷转变的转化率较高;加热温度大于100℃的条件下,加热时间(≤240 min)对7β-甲氧基莫诺苷的转化也有影响。
Objective: To study the influencing factors in the transformation of 7β-O-methylmorroniside to morroniside in the extract of Corni Fructus. Methods: Using 7β-O-methylmorroniside and morroniside as detection index in monomer composition condition, p H, heating temperature and time, and other factors were observed for their influence on the transformation. Results and Conclusion: At p H=2 and in solvent of 5% methanol, the optimal condition for transformation was achieved. The heating temperature and time also affected the transformation of 7β-O-methylmorroniside to morroniside.
出处
《药学与临床研究》
2016年第2期134-136,共3页
Pharmaceutical and Clinical Research
基金
江苏省中医药局项目(FY201503)
江苏省药学会-奥赛康医院药学基金(201302)
江苏省科技支撑计划(BE2012777)
关键词
山萸肉
7β-甲氧基莫诺苷
莫诺苷
转化因素
Corni Fructus
7β-O-methylmorroniside
Morroniside
Transformation factors
