不同炮制方法对吴茱萸指标成分含量的影响与评价

Effects of Different Processing Methods on Content of Index Components in Evodiae Fructus

目的:研究不同炮制方法对吴茱萸药材指标成分含量的影响。方法:采用HPLC测定5个不同产地吴茱萸药材及其炮制品中指标成分含量。结果:比较不同炮制方法对吴茱萸指标成分含量的影响,发现吴茱萸炮制品与吴茱萸药材相比较,3个指标性成分含量均下降,其中柠檬苦素含量下降较多,甘草制吴茱萸中吴茱萸碱和吴茱萸次碱总量与吴茱萸药材相比无明显变化,而姜制吴茱萸中3种指标成分含量均低于其他炮制品。结论:不同炮制方法对吴茱萸指标成分含量均产生了一定的影响。该研究为吴茱萸炮制工艺改进及临床用药提供参考。

Objective:To study the impact of index component content in Evodiae Fructus with different processing methods.Methods:The content of index components in Evodia officinalis and its processed products from five different producing areas was determined by HPLC.Results:It was found that the content of the three active components decreased,and the content of the limonin was much lower by comparison between processed and unprocessed Evodiae Fructus.There was no significant change in the total amount of evodiamine and rutacarpine between processed with Glycyrrhizae Radix and unprocessed Evodiae Fructus.The content of three index components in Evodiae Fructus processed with ginger was lower than that of other products.Conclusion:The different processing methods can effect on the content of the raw materials,such as limonin,evodiamine and rutacarpine.The study can provide the basis for the improvement of the processing technology and the clinical medication.