不同醋制工艺对元胡中延胡索乙素溶出的影响

Effect of Different Vinegar Techniques on the Dissolution of Tetrahydropalmatine in Corydalis Rhizoma

目的比较元胡的几种不同醋制品醋炙、醋烘、醋蒸、醋焖和醋煮中延胡索乙素的含量,探究不同醋制方法对元胡药用的影响.方法采用反相高效液相色谱法测定不同炮制品中延胡索乙素的含量.色谱柱Agilent TC-C18(2)柱(250×4.6mm,5μm),流动相为甲醇:0.3%三乙胺(冰醋酸调pH至6.50)55:45,检测波长为280nm,流速为1.0ml/min,柱温为30℃.结果不同醋制法中,醋焖炮制元胡后,延胡索乙素含量较高,可作为元胡的最佳醋制方法.结论元胡经不同方法醋制后,延胡索乙素的溶出不同,延胡索乙素的溶出量与元胡的醋制方法有一定相关性.

Objective Tetrahydropalmatine content of corydalis rhizoma were compared with several different vinegar techniques, evaluation of the effects of medicinal properties of different vinegar methods of corydalis rhizoma with the crude. Methods RP-HPLC method was employed on determination of the content of tetrahydropalmatine in the processing of corydalis rhizoma. It was performed on a Ag- ilentTC-C 18 （2） column （250 × 4.6mm, 5 μm） with methanol -0.3% triethylamine （ glacial acetic acid adjusted to pH 6.50） for the split 55：45 as the mobile phase at a flow rate of 1.0ml·min 1. The detect wavelength was set at 280nm, and the column temperature was set at 30 ℃. Results In different vinegar methods, the content of tetrahydropalmatine was higher in corydalis rhizoma pro- cessed by vinegar stewed. So it can be used as the best vinegar preparation method for corydalis rhizoma. Conclusion The dissolution of tetrahydropalmatine was different in corydalis rhizoma pro- cessed by different vinegar methods. The dissolution amount of tetrahydropalmatine was related to the method of vinegar.