前胡药材蜜炙前后香豆素类成分的比较分析

Comparatively analyze the concentration of coumarone in Peucedanum praeruptorum before and after stir-frying with honey

目的通过对不同产地的前胡药材蜜炙前后前胡甲素、前胡乙素的含量变化进行比较与分析,为生前胡与蜜前胡药材的质量控制提供科学依据。方法观察不同产地前胡蜜炙前后的性状变化,采用薄层色谱法比较生前胡、蜜前胡含量变化,采用超高效液相色谱法(UPLC)比较前胡炮制前后特征图谱变化,并测定前胡甲、乙素含量。结果薄层色谱法显示生前胡与蜜前胡无明显差异,且均符合药典规定;UPLC表明前胡蜜炙前后香豆素类成分(前胡甲素、前胡乙素)含量均有不同程度的增加,但均不符合药典规定。结论前胡药材炮制前后前胡甲素、前胡乙素的含量发生明显变化,为前胡的质量控制与炮制规范提供依据。

Objective Compare and analyze the changes of coumarin content （ turgeniifollin A and B） in Peucedanum praeruptorum before and after stir-frying, in order to provide scientific basis for quality control of crude Peucedanum praeruptorum and Pencedanum praeruptorum stir-frying with honey.Methods Observed the characters of Peucedanum praeruptorum from different place of production before and after stir-frying. TLC method was used to analyse the general evaluation, UPLC analysis method was used to determine and evaluate the coumarin content in Peucedanum praeruptorum Dunn before and after stir-frying with honey.Results The thin- layer chromatography results showed that there was little difference in the Peucedanum praeruptorum before and after stir-frying with honey, and the result conforms to the standard of Chinese Pharmacopeias. UPLC results showed that the coumarin content （Peueedanum A and Peucedanum B ） increased after been stir-frying with honey group, but the content of the two groups cannot conforms to the standard o f Chinese Pharmacopeias. Conclusions The coumarin content in Peucedanum praeruptorum changed obviously after been stir-frying with honey, and provided the basis for quality control and processing technology.