煎煮时间对白芍6种成分含量影响的研究

Effect of Boiling Time on Six Composition Content in White Peny Root

目的:考察煎煮时间对白芍水提液中6种成分含量的影响,探讨煎煮时间与白芍内在质量的关系。方法:采用高效液相色谱法测定白芍不同时间煎煮液中没食子酸、儿茶素、芍药内酯苷、芍药苷、苯甲酸、1,2,3,4,6-O-没食子酰葡萄糖的含量。结果:煎煮时间对没食子酸、苯甲酸、1,2,3,4,6-O-没食子酰葡萄糖含量影响较大,随煎煮时间的延长3个成分的含量不断升高,分别升高4.36倍、12.13倍、1.38倍;芍药内酯苷、芍药苷的含量较稳定;儿茶素的含量先升后降,下降18.31%。结论:可通过调整煎煮时间来控制白芍提取液中有效成分的含量,发挥不同作用。

Objective:To investigate the effect of boiling time on the content of six components in water extract of white peny root,explored the relationship between boiling time and intrinsic quality of white peny root.Methods:established content determination way of Gallic acid,catechin,albiflorin,paeoniflorin,benxoic acid,1,2,3,4,6-pentagalloyolucose in water extraction of white peny root at different boiling times by HPLC.Results:the contents of gallic acid,benxoic acid,1,2,3,4,6-pentagalloyolucose were significantly affected by the boiling time.With the prolonging of the boiling time,the contents of the three components increased by 4.36 times,12.13 times and 1.38 times respectively.And the contents of albiflorin and paeoniflorin were stable.The content of catechin firstly increased and then decreased by 18.31%.Conclusion:the contents of effective components in the water extract of white peny root can be controlled by adjusting the boiling time.