炮制对蔓荆子中主要黄酮成分水溶出率的影响

Influence of Processing on the Dissolution Rates of Flavonoids in Viticis Fructus

目的研究炮制对蔓荆子中黄酮类成分含量的影响,探索炮制对蔓荆子中黄酮类成分水溶出率的影响。方法建立高效液相色谱法,采用Agilent TC-C18色谱柱(4.6 mm×250 mm,5μm),流动相甲醇(A)-1%冰醋酸水(B)梯度洗脱(0~10 min:25%~35%A;10~18 min:35%A;18~45 min:35%~75%A),流速1 m L·min-1,检测波长254 nm,柱温30℃。同时测定蔓荆子生品和炮制品中异荭草素、蔓荆子黄素的含量及水溶出率,分析炮制前后变化。结果上述2个成分的含量,炮制前分别为0.035%、0.066%,炮制后分别为0.033%、0.056%;异荭草素、蔓荆子黄素炮制前的水溶出率分别为:40.00%、12.12%,炮制后分别为60.61%、14.29%。结论炮制会增加蔓荆子中异荭草素、蔓荆子黄素的水溶出率。

Objective To investigate the influence of processing on the content and dissolution rate o f flavonoids in V itic is Fructus. Methods HPLC was used to determine the contents of isoorientin and vitexicarpin in V iticis Fructus simultaneously, chromatographic conditions were listed as follows： Agilent TC- C18 column （4.6mm×250mm,5μm ） ,mobile phase of methanol （ A ） -1% acetic acid water （ B） for gradient elution （0-10 min, 2 5 % - 3 5 % A ; 10-18 min, 35% A ; 18-45 min, 35% - 75 % A ）, flow rate of 1 mL .min-1, detection wavelength at 254 nm, column temperature at 30 ℃ . Changes between the raw and processed Viticis Fructus of these contents and dissolution rates were analyzed. Results The contents of these constituents in raw herbs were 0.035%, 0.066%, their contents were 0.033%, 0.056% after being processed. The dissolution rates of isoorientin and vitexicarpin were 40.0%, 12.1%, and they were 60.6%, 14.3% after being processed. Conclusion Processing would increase the contents and dissolution rates of isoorientin and vitexicarpin in Viticis Fructus.