盐炙对青娥丸主要成分溶出的影响

Effects of salt-fried process on dissolution of main chemical components in Qing'e Pills

目的探讨盐炙对青娥丸中主要成分溶出的影响。方法采用HPLC法测定了青娥丸生品、清炒品、盐润品、盐炙品中15种指标性成分含有量。结果补骨脂酚经过炮制后含有量均呈显著性降低。与青娥丸生品相比,清炒后补骨脂苷、异补骨脂苷含有量显著升高,京尼平苷酸、绿原酸、松脂醇二葡萄糖苷含有量无显著变化,其他成分含有量均下降;盐水闷润后,补骨脂苷和异补骨脂苷含有量下降,补骨脂素与异补骨脂素含有量显著升高;盐炙后补骨脂素、异补骨脂素、补骨脂二氢黄酮、补骨脂二氢黄酮甲醚含有量明显下降,补骨脂苷、异补骨脂苷、异补骨脂二氢黄酮含有量明显升高,其他成分无显著性变化。结论该方法准确稳定,重复性好,可用于青娥丸的质量控制。

AIM To study the effects of salt-fried process on the dissolution of main components in Qing’e Pills. METHODS The contents of fifteen indicative components in raw,fried,salt-soaked and salt-fried Qing’e Pills were determined by HPLC. RESULTS The content of bakuchiol decreased significantly after being processed. Compared with the raw Qing’e Pills,the content of psoralenoside and isopsoralenoside increased significantly. Geniposidic acid,chlorogenic acid and pinoresinol diglucoside had no significant changes and other components decreased after being fried. The contents of psoralenoside and isopsoralenoside declined,while psoralen and isopsoralen rised after being soaked by salt water. The contents of psoralen,isopsoralen,bavachin,bavachinin A reduced,psoralenoside,isopsoralenoside and isobavachin increased in the salt-fried products. CONCLUSION This accurate,stable and reproducible method can be used for the quality control of Qing’e Pills.