不同炮制方法对川泽泻中23-乙酰泽泻醇B的影响

Effects of different processing methods on 23-O-Acetylalisol B in Rhizoma Alismatis from Zichuan

目的:通过对三种川泽泻(厚片)含量测定结果的对比,对其进行质量评价。方法:用HPLC法测定泽泻中23-乙酰泽泻醇B的含量。色谱条件流动相乙腈-水(73∶27);流速为1 mL/min;柱温30℃。结果:23-乙酰泽泻醇B和其他色谱峰分离程度达到要求,在0.107~1.498μg范围内,线性关系良好,回收率105.84%,RSD为2.01%(n=6)。添加盐水炒制的厚片其23-乙酰泽泻醇B含量最高,为1.75 mg/g,经麸炒的厚片次之,为1.40 mg/g。结论:HPLC法灵敏度高,重复性高,高效测定结果清晰,操作简便。炮制工艺对川泽泻23-乙酰泽泻醇B的含量有影响。

Objective To camparing the content determination in three kinds of Rhizoma Alismatis from Zichuan to evaluate their quality.Methods Establishing a HPLC method for the quantitative determination of 23-O-Acetylalisol B.Acetonitrile-water(73∶27)was used as mobile phase.The flow rare was 1.0 mL/min and column temperature was maintained at 30℃.Result Under this condition,the separation degree of 23-O-Acetylalisol B and other chromatographic peaks meets the requirements and peak area was good in 0.107~1.498μg,the average was 105.84%,RSD 2.01%(n=6).The 23-O-Acetylalisol B of the thick slices fried with salt have the highest level,is 1.75 mg/g.The second is the thick slices fired with bran,it contain 1.40 mg/g.Conclusion The method is simple,sensitive and well repeatable.Its determination result is clear.The processing technology had an effect on the content of 23-O-Acetylalisol B.