不同炮制方法对青龙衣中胡桃醌含量的影响

Analysis of Juglone Contents in Different Processed Green Walnut Husks

目的:探讨不同炮制方法对青龙衣中胡桃醌含量的影响。方法:采用HPLC法测定青龙衣不同炮制品中胡桃醌的含量,色谱柱Agilent TC-C18柱(150 mm×4.6 mm,5μm),流动相为甲醇-水(30∶70),流速:1 ml·min^-1,柱温:30℃,检测波长:250 nm,进样量:20μl。结果:胡桃醌线性范围为0.2~1.0 mg·ml^-1(r=0.9998),平均回收率为98.54%,RSD为1.97%(n=9),青龙衣不同炮制品的胡桃醌含量存在差异,生品胡桃醌含量最高,盐炙品、酒炙品、醋炙品、姜炙品次之,蜜炙品最低。结论:不同的炮制方法对青龙衣中的胡桃醌含量有影响,可为青龙衣炮制工艺的改进和新工艺的建立提供科学依据。

Objective:To explore the effect of different processing methods on the content of Juglone in green walnut husks.Methods:HPLC was adopted to detect the content of Juglone in different processed products of green walnut husks.The chromatographic column was Agilent TC-C18(150 mm×4.6 mm,5μm).The mobile phase was methanol-water(30∶70)at the flow rate of 1 ml·min^-1;the column temperature was 30℃;the detection wavelength was 250 nm;the injection volume was 20μl.Results:The linear range of juglone was 0.2-1.0 mg·ml^-1(r=0.9998),the average recovery was 98.54%,and the RSD was 1.97%(n=9).The content of juglone in the samples prepared by six processing methods showed notable difference.The content of juglone in the raw product was the highest,followed by salt products,rice wine products,vinegar products,ginger products and honey products in turn.Conclusion:Different processing methods affect the content of juglone in green walnut husks,which can provide scientific basis for the improvement of traditional processing technology and the establishment of new technology.