中药杜仲炮制方法及与续断不同配伍的化学研究

Chemical research on different processed methods of Eucommia ulmoides and compatibilities with Himalayan Teasel Root

目的分析并研究中药杜仲炮制方法及与续断不同配伍的化学变化,为杜仲复方配伍提供科学的参考依据。方法分别采取清炒法、砂炒法和烘烤法来炮制杜仲样品,对比分析3种炮制方法的结果,然后采用薄层色谱法(thin-layer chromatography,TLC)法、UV光谱法和高效液相色谱法(high performance liquid chromatography,HPLC)对烘烤法炮制前后杜仲化学成分的变化情况。结果经比较,烘焙法虽然需要的时间较长(107 min),但其断丝率和成品率分别为(97.89±0.52)%和(89.75±0.93)%,明显高于清炒法(32 min)的(86.15±0.33)%和(54.00±0.84)%(P<0.05),以及砂炒法(6 min)的(92.31±0.64)%和(64.73±0.71)%(P<0.05),且损失率为(9.64±0.98)%,显著低于其他2种方法的(45.65±0.73)%和(31.43±0.79)%(P<0.05)。经炮制,杜仲的木脂素类和环烯醚类等化学成分明显减少(P<0.05),但杜仲胶、微量元素、氨基酸和其他成分的变化并不显著。杜仲和续断的配伍比例会对生品配伍以及炮制品配伍中的绿原酸含量产生影响,2者关系密切。结论中药杜仲炮制配伍化学成分的变化和炮制与配伍的方法具有密切关联。

Objective To analyze and study the chemical research of different processed methods of Eucommia ulmoides and compatibilities with Himalayan Teasel Root,provide scientific reference for extraction of compound compatibility. Methods The Eucommia ulmoides was respectively processed by stir-fried,sand fry and baking method,and the three methods were compared. Then the chemical constituent change were detected by thinlayer chromatography（ TLC）,UV spectrometry and high performance liquid chromatography（ HPLC） for baking method before and after processing.Results Although baking method needs a longer time of 107 min,but the rate of broken wires and yield were（ 97. 89 ± 0. 52） % and（ 89. 75 ±0. 93） %,which were significantly higher than the stir-fried method of（ 86. 15 ± 0. 33） % and（ 54. 00 ± 0. 84） %,and the method of sand fry of（ 92. 31 ± 0. 64） % and（ 64. 73 ± 0. 71） %,and the loss rate was（ 9. 64 ± 0. 98） %,which was significantly lower than other two methods of 4（ 45. 65 ±0. 73） % and（ 31. 43 ± 0. 79） %,with significant differences between groups（ P〈0. 05）. After processing,cortex eucommiae lignans and cycloalkene ether chemical components decreased significantly（ P〈0. 05）,while the gutta-percha,trace elements,amino acids and other ingredients,with no significant difference. The compatibility proportion of Eucommia ulmoides and Himalayan Teasel Root affected chlorogenic acid content,with the close relationship. Conclusion The change of chemical composition and different processed methods and compatibilities is closely related.