不同制法酸枣仁汤中总多糖和芒果苷的含量比较

Comparison of Total Polysaccharides and Mangiferin in Suanzaoren Decotion Prepared with Different Methods

目的:比较酸枣仁汤饮片汤剂与配方颗粒汤剂中总多糖和芒果苷的含量差异。方法:采用紫外-可见分光光度法和高效液相色谱法分别对酸枣仁汤中总多糖和芒果苷含量进行了测定。高效液相色谱法选用Kromasil C18柱(4.6 mm×250 mm,5μm);乙腈-1%冰醋酸溶液为流动相;流速为1.0 m L·min-1;柱温为30℃;检测波长为335 nm。结果:总多糖和芒果苷线性范围分别为2.83~14.13μg·m L-1(r=0.999 3)、0.078 56~0.392 8μg(r=0.999 93)。同批次饮片制备的2种汤剂中,合煎饮片汤剂中总多糖的含量明显高于单煎配方颗粒汤剂,而单煎汤剂中芒果苷含量则明显高于合煎汤剂。不同厂家及同一厂家不同批次配方颗粒汤剂中芒果苷量亦存在较大差异。结论:饮片合煎和单煎配方颗粒2种制备方法对酸枣仁汤中总多糖和芒果苷含量均有明显影响。生产厂家应加强质量控制,以保证配方颗粒有效成分含量稳定。

Objective ： To determine the contents of total polysaccharides and mangiferin in slice decoction and dispensing granule of Suanzaoren Decoction. Methods ： UV - Vis spectrophotometry method was used for the determination of total polysaccharides and HPLC method was developed for the determination of mangiferin in Suanzaoren Decotion. The HPLC method was developed with the conditions as following：Kromasil C18 （4.6 mm×250 mm,5μm）. The gradient elu-tion was employed with the mobile phase ace tonitrile - 1% acetic acid solution at flow rate of 1.0 mL·min^-1. The column temperature： 30℃ ; detection wave length ： 335 nm. Results ： Linearity relationships were 2.83 - 14.13μg·mL^-1（r = 0. 999 3 ） ,0.078 56 -0. 392 8μg（ r = 0. 999 93 ）for total polysaccharides and mangiferin respectively. The content of polysaccharides in slice decoction was higher than that in its dispensing granule obviously,which was contrary to that of mangiferin. There was significant distinction of mangiferin among the dispensing granule produced by different plants and different batchs combination in the same plant. Conclusion：Combined decoction and separated dispensing granule had significant effect on the content of total polysaccharides and mangiferin in Suauzaoren Decoction. It＇ s necessary to control the quality of dispensing granules for manufacturers so as to ensure the stability of its effective component contents.