不同炮制方法对紫苏子中咖啡酸、迷迭香酸、木犀草素和芹菜素含量变化的影响

Effects of Different Processing Methods on the Changes of Caffeic Acid,Rosmarinic Acid,Luteolin and Apigenin in Zisuzi(Perillae Fructus)

目的:比较紫苏子5种不同炮制品[阴干炮制品、烘干炮制品(60℃)、烘干炮制品(80℃)、清炒炮制品、微波炮制品(12 min)]中4种活性成分含量。方法:采用高效液相色谱(HPLC)法,色谱柱为Thermo ODS-2 Hypersil(4.6 mm×250 mm,5μm),流动相为乙腈-0.1%磷酸,咖啡酸、迷迭香酸、木犀草素和芹菜素的检测波长分别为320、330、350和340 nm,流速为1.0 mL/min,柱温为30℃,进样量为10μL。结果:HPLC法同时测定紫苏子中咖啡酸、迷迭香酸、木犀草素和芹菜素的含量,分别在2.4825~74.4750μg/mL(R^(2)=0.9994)、57.7584~1732.752μg/mL(R^(2)=0.9992)、4.5672~137.016μg/mL(R^(2)=0.9998)、3.3804~101.412μg/mL(R^(2)=0.9997)范围之内,被测活性成分的峰面积与浓度呈良好线性关系;紫苏子5种不同炮制品中的活性成分咖啡酸、迷迭香酸、木犀草素和芹菜素含量不同,其中阴干炮制品样品中的咖啡酸和迷迭香酸含量最高,清炒泡制品样品中木犀草素和芹菜素含量最高,说明炮制工艺对紫苏子中4种有效成分影响各不相同。结论:建立了检测紫苏子5种不同炮制品中4种活性成分(咖啡酸、迷迭香酸、木犀草素和芹菜素)含量的方法,该方法为阐明紫苏子不同炮制品药理活性研究提供科学依据,可以作为提升紫苏子药材质量标准的指导方法,也可作为中药紫苏子及其不同炮制品药材质量控制方法。

Objective:To compare the contents of 4 active ingredients in 5 different processed products of Zisuzi(Perillae Fructus).Methods:High performance liquid chromatography(HPLC)was used,the column was Thermo ODS-2 Hypersil(4.6 mm×250 mm,5μm),and the mobile phase was acetonitrile-0.1%phosphoric acid.The detection wavelengths of caffeic acid,rosmarinic acid,luteolin and apigenin were 320,330,350 and 340 nm,respectively,the flow rate was 1.0 mL/min,the column temperature was 30℃,and the injection volume was 10μL.Results:The contents of caffeic acid,rosmarinic acid,luteolin and apigenin in Zisuzi(Perillae Fructus)were determined simultaneously by HPLC,and the contents were with the range of 2.4825-74.4750μg/mL(R^(2)=0.9994),57.7584-1732.752μg/mL(R^(2)=0.9992),4.5672-137.016μg/mL(R^(2)=0.9998),3.3804-101.412μg/mL(R^(2)=0.9997)respectively,the peak area of the tested active ingredient has a good linear relationship with the concentration.The content of active ingredients caffeic acid,rosmarinic acid,luteolin and apigenin in 5 different processed products of Zisuzi(Perillae Fructus)was different.Among them,the contents of caffeic acid and rosmarinic acid were the highest in the dried processed products,and the contents of luteolin and apigenin were the highest in the samples of fried foam products,indicating that the processing technology has different effects on the four active ingredients in Zisuzi(Perillae Fructus).Conclusion:A high performance liquid chromatography method was established to determine the content of 4 active ingredients(caffeic acid,rosmarinic acid,luteolin and apigenin)in 5 different processed products of Zisuzi(Perillae Fructus).The research on the pharmacological activity of the product provides a scientific basis,which can be used as a guide method to improve the quality standard of Zisuzi(Perillae Fructus),and can also be used as a method for quality control of Zisuzi(Perillae Fructus)and its different processed products.