柴胡炮制品中柴胡皂苷含量研究

Quantitative Determination of Saikosaponins in Bupleurum Chinense by Processing Methods

目的:研究柴胡炮制品中柴胡皂苷含量的变化。方法:采用HPLC法与UV法测定不同炮制品中柴胡皂苷a、柴胡皂苷d及总皂苷的含量;醋制法和酒制法依《中国药典》要求炮制。结果:和生品比较酒柴胡总皂苷含量和柴胡皂苷a、柴胡皂苷d含量均升高,醋柴胡总皂苷含量和柴胡皂苷a、柴胡皂苷d含量均降低。水煎煮提取率较低,水煎液中柴胡皂苷的含量和醇提液中的含量相差10倍以上。结论:不同产地柴胡中总皂苷和柴胡皂苷a、柴胡皂苷d含量差异较大,柴胡不同炮制品柴胡皂苷含量有变化,酒制品高于生品,生品高于醋制品。柴胡及其炮制品醇提法的溶出率明显大于水煎煮,醇提时加碱有利于柴胡皂苷的溶出。

Objective:To study the changes of the content of saikosaponin in different processed products.Methods:HPLC and UV were adopted the total saikosaponin and saikosaponin a,d in different processed products.The vinegar and wine processing method were concocted according to Chinese Pharmacopeia requirements.Results:Compared with raw products,the contents of total saponins and saponins a and d in wine were increased,while the contents of total saponins and saponins a and d in vinegar were decreased.The extraction rate of water decocting was low,and the content of saikosaponin in water decocting was more than 10 times different from that in alcohol extract.Conclusion:The contents of total saikosaponin and saikosaponin a,d of Bupleurum from different origins is quite different.The contents of total saikosaponin and saikosaponin a,d of vinegar and wine processing method changed.The dissolution rate by alcohol extraction was obviously higher than that by water decocting.