四君子汤合、单煎液中甘草酸含量的测定

Determination of content of glycyrrhizin in single and mixed decoction of Four Noble Ingredients

目的 比较四君子汤不同煎煮液中甘草酸的含量。方法 采用HPLC法 ,色谱柱为C1 8柱 ,流动相为CH3 OH - [0 2MNaAc- 2 %HAc(1∶2 ) ](6 3∶37) ,检测波长为 2 5 0nm。甘草酸单铵盐在 1.0～ 5 .0 μg线性关系良好 (r=0 .9998) ,平均回收率为 98.19 % (RSD =1.2 5 % ,n =5 )。结果 四君子汤合煎液中甘草酸含量较高。结论 中药单味浓缩颗粒剂的制备应优化工艺条件 。

Objective To determine the content of glycyrrhizin in different decoction of Four Noble Ingredients. Methods HPLC method was used with a column of C 18. Using methyl alcohol-[0.2M sodium acetate-2% acetic acid (1∶2)](63∶37) as mobile phase, the wavelength of determination was 250nm, the linear range was 1.0～5.0μg (r=0.9998). The average recovery was 98 19% (RSD=1.25%). Results The content of glycyrrhizin in the mixed decoction was higher. Conclusion Improvement of technological condition in the preparation of the granule should be studied to raise the extraction rate of the effective ingredient.