基于模拟炮制法研究黄芩炒炭前后苷类成分的变化

Changes of Glycosides between Huangqin (Scutellariae Radix) and Char-frying Huangqin (Scutellariae Radix) Based on Simulated Processing Method

目的:通过模拟炮制法探讨不同炒炭程度对黄芩饮片中苷类成分变化的影响。方法:采用Diamonsil C18(250 mm×4.6 mm,5μm)色谱柱;柱温箱温度25℃;进样量10μL;检测波长277 nm;流动相A为甲醇,B为0.4%磷酸,C为乙腈,使用梯度洗脱的方式,流速1 mL/min。通过模拟炮制的方法对黄芩苷与黄芩素、汉黄芩苷与汉黄芩素在炒炭温度下的转化进行初步研究。结果:黄芩炒炭后,黄芩苷以及汉黄芩苷的含量下降,而黄芩素以及汉黄芩素的含量均呈现先上升后下降的趋势。另外,在黄芩苷模拟样品中检出黄芩素,在汉黄芩苷模拟炮制品种检出汉黄芩素。结论:不同炒炭程度对黄芩中黄芩苷、汉黄芩苷、黄芩素、汉黄芩素含量有显著影响,模拟炮制法可较为真实地反映黄芩苷类成分在炒炭过程中的变化情况。

Objective:To analyze the effect of different degrees of char-frying on the change of glycosides in Huangqin(scutellariae radix)by simulated processing method.Methods:High performance liquid chromatography was performed on Diamonsil C18 column(250 mm×4.6 mm,5μm).The column temperature was 25℃,the volume was 10μL,and the detection wavelength was 277 nm.The mobile phase A was methanol,B was 0.4%phosphoric acid,and C was acetonitrile.The gradient elution method was used,and the flow rate was 1 mL/min.The conversion between baicalin and baicalein,wogonoside and wogonin at the temperature of char-frying was preliminary studied by simulated processing method.Results:After char-frying,the content of baicalin and wogonoside decreased while the content of baicalein and wogonin showed a trend of rising first and then falling.In addition,baicalein was detected in simulated samples of baicalin while wogonin was detected in simulated processed samples of wogonoside.Conclusions:The different degrees of char-frying have significant effect on the content of baical-in,wogonoside,baicalein and wogonin.Simulated pr-ocessing method can reflect the changes of glycosides in the char-frying of Huangqin effectively.