从化学成分变化及检测看黄芩炮制的质量控制

Quality Control of Processing of Scutellaria baicalensis from Change and Detection of Chemical Components

梳理了近年来针对黄芩炮制前后化学成分变化的研究成果,按化学成分的类别及采用的检测方法进行了归纳和总结。结果发现黄芩炮制化学成分研究主要集中在黄酮类成分,涉及到黄芩苷、汉黄芩苷、黄芩素、汉黄芩素、野黄芩苷、千层纸素A,对于多糖、挥发油、鞣质、微量元素也有研究;检测方法涵盖了光谱法、色谱法对上述成分的定性和定量,以及全息指纹图谱的定性分析。由此提出建立黄芩炮制质量控制方法的重要性、必要性和可能性,最后对黄芩炮制质量控制做了展望。

The research results of chemical composition change before and after processing of Scutellaria baicalensis in recent years were summarized according to the classification of chemical composition and the detection method.The results showed that the chemical constituents of Scutellaria baicalensis were mainly concentrated in the flavonoids,involving baicalin,baicalin,baicalein,wogonin,scutellarin and laminarin A,polysaccharides,volatile oil,tannin and trace elements were also detected.Detection method covered the spectral method,chromatography on the composition of the qualitative and quantitative,as well as holographic fingerprints qualitative analysis.The importance,necessity and possibility of establishing quality control method of Scutellaria baicalensis were put forward.The quality control of Scutellaria baicalensis was prospected.