3种炮制方法对泽泻中4种三萜类成分的影响

Effects of three processing methods on four triterpenoids in Alismatis Rhizoma

目的通过HPLC法研究清炒、麸炒、盐炙对泽泻Alismatis Rhizoma中泽泻醇A、24-乙酰泽泻醇A、泽泻醇B和23-乙酰泽泻醇B含有量的影响。方法分析采用Zorbax Eclipse C18色谱柱(4.6 mm×250 mm,5μm);流动相乙腈-水,梯度洗脱;体积流量1.0 m L/min;检测波长208 nm;柱温40℃。结果与生泽泻比较,清炒品中上述4种成分的含有量均降低,麸炒品均增加,盐炙品除23-乙酰泽泻醇B外均有所增加。其中,以23-乙酰泽泻醇B变化最显著,其次是24-乙酰泽泻醇A。结论 3种炮制方法对泽泻中23-乙酰泽泻醇B和24-乙酰泽泻醇A含有量的影响较大。

AIM To study the effects of stir-frying,stir-frying with bran and stir-frying with salt-water on the contents of alisol A,24-acetate alisol A,alisol B and 23-acetate alisol B in Alismatis Rhizoma by HPLC. METHODS The analysis was performed on a Zorbax Eclipse C18column（ 4. 6 mm × 250 mm,5 μm）,mobile phase was acetonitrile-water in a gradient elution manner,flow rate was 1. 0 m L / min,detection wavelength was set at208 nm,and column temperature was maintained at 40 ℃. RESULTS Compared with raw Alismatis Rhizoma,the contents of above four constituents were all decreased in stir-frying products,but were all increased in stir-frying with bran products. And in stir-frying with salt-water products,all of them increased except for 23-acetate alisol B. Among them,23-acetate alisol B showed the most obvious change,followed by 24-acetate alisol A. CONCLUSION Three processing methods have great effects on the contents of 23-acetate alisol B and 24-acetate alisol A in Alismatis Rhizoma.