金英黄归汤的工艺改进对总多糖含量的影响

Effect of Process Improvement of Jinying Huanggui Decoction on Content of Total Polysaccharides

目的:改进金英黄归汤的制备工艺,为提高金英黄归汤中总多糖的含量和提升该制剂品质提供参考。方法:金英黄归汤原制备工艺中删除石油醚的萃取步骤,将70%,75%及80%逐步醇沉改为80%一步醇沉,通过GC-MS联用仪分析金英黄归汤总多糖中单糖组分,程序升温(初始温度60℃,保持2 min,以20℃·min-1升温至180℃,保持30 min,以10℃·min-1升温至260℃,运行46 min),汽化室温度250℃,载气为高纯氦气(99.999%),柱前压5.27×104Pa,载气流量1.0 m L·min-1,溶剂延迟时间7.0 min。离子源温度230℃,四极杆温度150℃,电子能量70 e V,发射电流34.6μA,接口温度280℃。采用苯酚-硫酸比色法比较了改进前后金英黄归汤中总多糖的含量差异。结果:工艺改进前后金英黄归汤中总多糖的单糖组分均为鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖、半乳糖,摩尔分数比分别为0.08∶0.08∶0.02∶0.03∶1∶0.04,0.05∶0.07∶0.02∶0.05∶1∶0.08。工艺改进前后总多糖平均质量浓度分别为11.52,22.69 g·L-1。结论:建立的总多糖检测方法简单、准确、重复性好,可用于金英黄归汤中总多糖的含量测定,工艺改进有利于提高该制剂中多糖类成分的含量。

Objective： To improve preparation process of Jinying Huanggui decoction for increasing the content of total polysaccharides in this preparation. Method： Step of petroleum ether extraction in preparation process of Jinying Huanggui decoction had been deleted,changed 70%,75% and 80% alcohol precipitation step to 80% alcohol precipitation by one step. Monosaccharide composition in total polysaccharides from Jinying Huanggui decoction was analyzed by GC-MS. Comparison of the content of total polysaccharides before and after process improvement was determined by phenol-sulfuric acid colorimetry. Result： Monosaccharide composition in total polysaccharides was composed of rhamnose,arabinose,xylose,mannose,glucose and galactose with molar ratio of 0. 08∶ 0. 08∶ 0. 02 ∶ 0. 03 ∶ 1. 00 ∶ 0. 04; after process improvement,this molar ratio was 0. 05 ∶ 0. 07 ∶ 0. 02 ∶0. 05∶ 1. 00∶ 0. 08. Before and after process improvement,average concentrations of total polysaccharides in Jinying Huanggui decoction were 11. 52,22. 69 g·L- 1,respectively. Conclusion： This method is simple,accurate and reproducible,it can be used for determination of total polysaccharides of Jinying Huanggui decoction. Process improvement of this preparation is in favor of increasing of total polysaccharides content.