不同产地山楂及其炮制品质量研究

Quality Study of Crataegi Fructus from Different Producing Areas and Its Processed Products

目的建立HPLC测定山楂中枸橼酸和金丝桃苷含量的方法,探究不同产地山楂药材及炮制前后有机酸和黄酮类成分的含量变化规律。方法采用HPLC测定不同产地山楂及其不同炮制品中枸橼酸、金丝桃苷含量,采用药典法测定山楂有机酸含量,分析山楂在炮制过程中的化学成分变化。结果不同产地山楂药材成分含量存在差异,其中有机酸含量为5.34%~13.05%,枸橼酸含量为3.41%~9.47%,金丝桃苷含量为83.03~224.74μg/g。炒山楂和焦山楂中有机酸含量分别为5.29%~9.82%和4.05%~8.91%,枸橼酸含量分别为2.42%~7.50%和1.10%~5.33%,金丝桃苷含量分别为57.32~137.60μg/g和7.46~103.20μg/g;山楂经炮制后,枸橼酸、金丝桃苷和有机酸含量不同程度下降,焦山楂中的含量低于炒山楂。结论本研究建立的HPLC方法适合山楂及其炮制品中的枸橼酸、金丝桃苷含量测定,可为山楂及其炮制品的质量评价及临床应用提供依据。

Objective To establish an HPLC method for the determination of citric acid and hypericin in Crataegi Fructus;To study the changes of organic acids and flavonoids in Crataegi Fructus from different producing areas and its processed products.Methods The contents of citric acid and hyperoside were determined by HPLC,and organic acids was determined according to the method in Chinese Pharmacopoeia.The variations of chemical components in the processing were evaluated.Results The contents of citric acid,hyperoside and organic acids in Crataegi Fructus from different producing areas were various,with range of 5.34%-13.05%in organic acids,3.41%-9.47%in citric acid and 83.03-224.74μg/g in hyperoside,respectively.The content of organic acids in stir-fried Crataegi Fructus and coke Crataegi Fructus was 5.29%-9.82%and 4.05%-8.91%,respectively,the content of citric acid was 2.42%-7.50%and 1.10%-5.33%,and the content of hypericin was 57.32-137.60μg/g and 7.46-103.20μg/g,respectively;after processing,the contents of citric acid,hypericin and organic acid decreased to varying degrees,and the contents of them in coke Crataegi Fructus were lower than that of stir-fried Crataegi Fructus.Conclusion The HPLC methods established in this study are suitable for the determination of citric acid and hypericin in Crataegi Fructus and its processed products,which can provide a basis for the quality evaluation and clinical application of Crataegi Fructus and its processed products.