酒炙炮制熟地黄不同阶段中寡糖和梓醇的变化研究

Changes of the content of oligosaccharide and catalpol in rehmannia glutinosa at various phases of processing with wine

目的:考察酒炙熟地黄不同炮制阶段中地黄寡糖和梓醇的变化。方法:酒炖和酒炙2种方法炮制生地黄,分别在0 h、2 h、4 h取样,采用水超声提取糖类成分;高效液相色谱法(high performance liquid chromatography,HPLC)测定,即用NH2色谱柱分离,乙腈-水(75∶25)洗脱,体积流量1.0 ml/min,示差折光检测器检测。采用甲醇超声提取梓醇;HPLC法测定,C18色谱柱分离,甲醇-0.1%磷酸溶液(1∶99)洗脱,体积流量1.0 ml/min,二极管阵列检测器检测,检测波长210 nm。结果:酒炙熟地黄不同炮制阶段中的寡糖成分、含量不同,梓醇含量发生明显变化。结论:酒炙炮制改变了地黄中寡糖成分类型和含量,同时也影响梓醇的含量。

Objective:To investigate change of the content of oligosaccharide and catalpol in Rehmannia glutinosa at various phases by processing with wine.Methods:Rehmannia glutinosa was processed by stewing with wine and stir-frying with wine,and sampled after 0 h,2 h and 4 h.Saccharide ingredient was extracted by ultrasonic extraction with water and analyzed with high performance liquid chromatography(HPLC):NH2 chromatographic column,acetonitrile-water(75∶25)as mobile phase at flow rate of 1.0 ml/min,and detected with refraction detector.Catalpinoside was extracted by supersound with methanol and analyzed with HPLC,C18 chromatographic column,methanol-0.1%phosphoric acid(1∶99)as mobile phase at flow rate of 1.0 ml/min,and detected by diode array detector at λ=210 nm.Results:There are obviouse differences about the content and composition of carbohydrate and the content of catalpol at various phases of processing with wine.Conclusion:Processing with wine changed content and composition of carbohydrate,and assayed the content of catalpol of Rehmannia glutinosa at the same time.