摘要
目的:测定当归及油炒当归中阿魏酸的含量。方法:采用HPLC法,反相C18柱,以甲醇-1%醋酸(45∶55)为流动相,检测波长为313nm。结果:生当归及油炒当归中,阿魏酸平均含量分别为0.5955、0.6551mg/g。结论:当归经油炒炮制可使阿魏酸含量提高。
Objective: To determine ferulic acid content before and after Radix Angelicae Sinensis being processed by oil. Methods: Using HPLC,C18 column as paradoxical phase, MeOH-1% Acetic Acid (45:55) as mobile phase and detection wavelength at 313nm. Result: The average content of ferulic acid was 0.5955mg/g and 0.6551mg/g before and after Radix Angelicae Sinensis being processed by oil. Conclusion: The content of ferulic acid was obviously increased after Radix Angelicae Sinensis being processed by oil.
出处
《中国中医药信息杂志》
CAS
CSCD
2003年第10期36-37,共2页
Chinese Journal of Information on Traditional Chinese Medicine
关键词
HPLC法
当归
油炒当归
阿魏酸
含量测定
Radix Angelicae Sinensis
being processed by oil
HPLC
ferulic acid
contents determination
