不同炮制方法对巴戟天中耐斯糖和甲基异茜草素-1-甲醚含量的影响

Effects of different processing methods on the contents of nystose and rubiadin-1-methyl ether in Morinda officinalis How

目的挖掘古籍中的经典炮制方法,考察不同炮制方法对巴戟天中耐斯糖和甲基异茜草素-1-甲醚的质量分数的影响。方法采用高效液相色谱-蒸发光散射检测器(HPLC-ELSD)和高效液相色谱-二极管阵列检测法(HPLC-DAD)分别测定5种炮制方法巴戟天中耐斯糖和甲基异茜草素-1-甲醚的质量分数。结果不同炮制方法巴戟天中耐斯糖、甲基异茜草素-1-甲醚的质量分数明显不同:耐斯糖,米炒巴戟天>蒸制巴戟天>甘草制巴戟天>盐制巴戟天>古法巴戟天;甲基异茜草素-1-甲醚,盐制巴戟天>甘草制巴戟天>蒸制巴戟天>米炒巴戟天>古法巴戟天。结论不同炮制方法对巴戟天中耐斯糖以及甲基异茜草素-1-甲醚的质量分数影响较大,其中米炒巴戟天的耐斯糖质量分数较高,盐制巴戟天的甲基异茜草素-1-甲醚质量分数较高。

Objective To excavate the classic processing methods in ancient books and investigate the changes in the contents of nystose and rubiadin-1-methyl ether in Morinda officinalis affected by different processing methods.Methods High-performance liquid chromatography-evaporative light scattering detector(HPLC-ELSD)and high-performance liquid chromatography-diode array detection(HPLC-DAD)were used to determine the changes in nystose and rubiadin-1-methyl ether content of M.officinalis with five different processing methods.Results The contents of nystose and rubiadin-1-methyl ether in M.officinalis of different processing methods were significantly different.The specific order was as follows:nystose,rice-fried M.officinalis>steamed M officinalis>glycyrrhiza-processed M.officinalis>salt-processed M.officinalis>M.officinalis made with ancient method,rubiadin-1-methyl ether,salt-processed M.officinalis>glycyrrhiza-processed M.officinalis>steamed M.officinalis>rice-fried M.officinalis>M.officinalis made with ancient methods.Conclusion Different processing methods have a significant impact on the content of nystose and rubiadin-1-methyl ether in M.officinalis.Among them,the content of nystose in rice-fried M.officinalis is higher,the content of rubiadin-1-methyl ether in M.officinalis made with salt is higher.