酒地黄炮制过程中4种活性成分含量变化

Changes of Contents of Four Active Components in Processing of Rehmanniae Radix Roasting with Wine

目的建立地黄“九蒸九晒”过程中4种活性成分HPLC检测方法,探索酒地黄炮制过程中活性成分的含量变化。方法采用YMC-Pack ODS-A色谱柱(4.6 mm×250 mm,5μm),以乙腈-0.1%磷酸水溶液为流动相,梯度洗脱,流速1 mL/min,检测波长203、334 nm,柱温35℃,测定酒地黄炮制过程中梓醇、毛蕊花糖苷、地黄苷D和益母草苷含量。结果建立了地黄“九蒸九晒”过程中4种活性成分HPLC检测方法;梓醇、毛蕊花糖苷、地黄苷D和益母草苷在各自范围内线性关系良好(r均大于0.999),精密度、稳定性、重复性良好(RSD均小于2.5%),平均加样回收率为97%~101%(RSD<2%)。梓醇、地黄苷D和益母草苷含量随蒸制次数增加而不同程度下降。结论本研究初步探索了地黄炮制过程中4种活性成分的变化过程,所建立的方法稳定可靠。

Objective To establish an HPLC method for the content determination of four active components in the processing of“nine steaming and nine drying”for Rehmanniae Radix;To explore the changes of active components in the processing of Rehmanniae Radix roasting with wine.Methods YMC-Pack ODS-A column(4.6 mm×250 mm,5μm)was used;the mobile phase was eluted with a gradient of acetonitrile-0.1%phosphoric acid;the flow rate was 1 mL/min;the detection wavelength was 203 and 334 nm;the column temperature was 35℃.The contents of sterol,verbascoside,rehmannioside D and motherwort in the processing of Rehmanniae Radix roasting with wine were analyzed.Results The HPLC method for the determination of four active components in the processing of“nine steaming and nine drying”was built;the linear relationship of sterol,verbascoside,rehmannioside D and motherwort in respective range was good(r was greater than 0.999);the precision,stability and repeatability were good(RSD was all less than 2.5%),and the average sample recovery was 97%to 101%(RSD<2%).The contents of sterol,rehmannioside D and motherwort decreased in different degree with increase of steaming times.Conclusion The method is stable and reliable,and initially explores the changing process of four active components in the processing of Radix Rehmanniae roasting with wine.