槐角不同炮制品中槐角苷的含量测定

Determination of sophoricoside in different processed products of sophora fruit

目的比较槐角不同炮制品中槐角苷成分的含量。方法采用HPLC法测定槐角苷的含量:Inertsil ODS C_(18)色谱柱(250 mm×4.6 mm,5μm);柱温30℃;流动相为甲醇-乙腈-0.1磷酸溶液(12∶20∶68);等度洗脱;体积流量1.0 ml/min;检测波长:260 nm。比较槐角生品、砂炒、麸炒炮制品槐角苷的含量。结果不同槐角炮制品中槐角苷的含量:生品(6.15%)>砂炒(5.92%)>麸炒(5.74%)。结论槐角饮片中黄酮类成分经过砂炒、麸炒炮制后槐角苷含量略降低。

Objective To compare the content of s ophoricoside in different proces sed products of sophora fruit.Methods The content of sophoricoside was determined by High Performance Liquid Chromatography(HPLC)in an Inertsil ODS C_(18) column(250 mm×4.6 mm,5μm)with column temperature of 30℃.The isocratic elution was performed with a mobile phase of methanol-acetonitrile-0.1 phosphoric acid solution(12∶20∶68).The volume flow rate was set to 1.0 ml/min,and the detection wavelength was 260 nm.The contents of sophoricoside in sophora fruit of raw,sand-fried and bran-fried were compared.Results The content of sophoricoside in different processed products of sophora fruit:raw sophora fruit(6.15%)>sand-fried sophora fruit(5.92%)>bran-fried sophora fruit(5.74%).Conclusion The content of sophoricoside in sophora fruit decoction pieces is slightly reduced after the flavonoids contained are s and-fried and bran-fried.