炒制温度及时间对黄芩主要成分含量的分析

Analysis on Content Rule of Main Characteristic Components in Stir-frying Temperature and Time of Scutellariae Radix

目的:探讨黄芩炒制过程中,加热时间与温度对其主要化学成分的影响。方法:建立炒黄芩中黄芩苷、汉黄芩苷、黄芩素、汉黄芩素含量的HPLC测定方法,采用岛津InertSustain C 18色谱柱(250 mm×4.6 mm,5μm),以乙腈-0.1%磷酸水溶液为流动相进行梯度洗脱,流速为1 mL/min,检测波长为276 nm,柱温为30℃。并采用上述方法比较不同炒制温度与时间对4个化学成分的影响。结果:黄芩炒制后,黄芩苷、汉黄芩苷的含量总体呈下降趋势,黄芩素、汉黄芩素的含量总体呈上升趋势。单体加热温度升到120℃时,黄芩苷、汉黄芩苷发生苷键断裂,逐渐转化为相应的黄芩素、汉黄芩素;升到180℃时,出现炭化,黄芩苷、汉黄芩苷未检出,而黄芩素、汉黄芩素含量也随之下降。结论:在炒黄芩炮制过程中化学成分的变化是复杂的,除了苷键裂解外,还有可能存在其他复杂反应,应严格控制加热的温度和时间及自身稳定性等因素影响,以保证炒黄芩药效,为质量控制提供科学的依据。

Objective Discuss the influence of heating temperature and time on main chemical components during simulated stir-frying process of Scutellariae Radix.Methods The contents of baicalin,wogonin,baicalein,and wogoninside in fried Scutellariae Radixwere determined simultaneously by HPLC,The chromatographic conditions were Shimadzu InertSustain C 18 column(250 mm×4.6 mm,5μm),and acetonitrile-0.1%phosphoric acid solutionforgradient elution,the flow rate of 1mL·min-1,the detection wavelength 276 nm,the column temperature 30℃.The HPLC method used to compare the influence of different temperature and time of frying on the four chemical components.Results After stir-frying,the total contents of baicalin and wogonin was decreased,while the total contents of baicalein and wogoninside showed an upward trend.When the monomer heating temperature reached 120℃,the glycoside bonds of baicalin and wogonin are began to break and gradually transformed into the corresponding baicalein and wogoninside;when the temperature rose to 180℃,the sample was carbonization phenomenon,and the baicalin and wogonin are not Detected,and the content of baicalein and wogoninside also decreased.Conclusion The change of chemical composition is complexduring stir-frying process of Scutellariae Radix.In addition to glycoside bondsbreaking observed in this experiment,there may be other complicated reactions.its processing should be strictly controlled heating temperature and time,the stability of the compound itself and so on,to ensure the medicinal effect of fried Scutellariae Radix provides scientific basis for quality control.