车前子煎煮过程中4种化学成分含量变化规律研究

Variation of four chemical components in plantaginis semen during decoction process

目的:研究车前子煎煮过程中京尼平苷酸、咖啡酸、毛蕊花糖苷和异毛蕊花糖苷4种化学成分的含量变化规律。方法:采用高效液相色谱法,色谱柱为Kinetex C18(100 mm×2.1 mm,2.6μm),流动相为乙腈-0.5%乙酸溶液,梯度洗脱,流速为0.3 m L·min-1,柱温30℃,检测波长:京尼平苷酸为239 nm、咖啡酸为325 nm、毛蕊花糖苷和异毛蕊花糖苷为330 nm。测定药材、水煎液和配方颗粒中4种化学成分的含量。结果:水煎过程中4种指标化学成分含量随煎煮时间、温度、p H值不同有不同程度变化。结论:煎煮过程中,毛蕊花糖苷可能会发生酯键断裂生成咖啡酸,并部分转化为异毛蕊花糖苷。

Objective： To study and analyze the changes of four chemical components（ geniposidic acid,caffeic acid,acteoside and isoacteoside） in plantaginis semen during decoction process. Methods： An HPLC method was developed. The method was carried out on a Kinetex C18 column（ 100 mm × 2. 1 mm,2. 6 μm） eluted with the mobile phases of 0. 5% acetic acid and acetonitrile in gradient mode. The flow rate was 0. 3 m L·min^-1 and the column temperature was set at 30 ℃. The wavelength was set at 239 nm for geniposidic acid,325 nm for caffeic acid,and 330 nm for acteoside and isoacteoside. The contents of four chemical constituents in herbs,decoctions and granules were determined. Results： During the preparation process,the four chemical constituents changed with the decocting time,temperature and p H value. Conclusion： During the decocting process,the cleavage of ester bond in acteoside may result in caffeic acid,and partial conversion to isoacteoside.