不同炮制方法对牡丹皮中丹皮酚、芍药苷、总黄酮及总多糖含量的影响

发布时间：2018-07-08 16:49

本文选题：牡丹皮 + 炮制方法　；参考：《中国实验方剂学杂志》2014年23期

【摘要】：目的:探讨不同炮制方法对牡丹皮中主要成分含量的影响,为全面评价牡丹皮的药效与质量提供参考。方法:采用RP-HPLC测定丹皮酚和芍药苷含量,流动相分别为甲醇-水(55∶45)和乙腈-0.1%磷酸溶液(14∶86),检测波长依次为274,230 nm。采用Al(NO3)3显色法测定总黄酮含量,检测波长508 nm;硫酸-苯酚比色法测定总多糖含量,检测波长485 nm。结果:丹皮酚、芍药苷、总黄酮及总多糖在不同炮制品中含量排序分别为酒炙品生品炒黄品炒焦品炒炭品,炒黄品生品酒炙品炒焦品炒炭品,酒炙品生品炒黄品炒焦品炒炭品,生品酒炙品炒黄品炒焦品炒炭品。结论:多指标成分测定有利于阐释牡丹皮的炮制机制,并有助于牡丹皮炮制品的检测。
[Abstract]:Objective: to study the effect of different processing methods on the content of main components in peony peel, and to provide a reference for the comprehensive evaluation of the pharmacodynamics and quality of peony peel. Methods: the content of paeonol and paeoniflorin was determined by RP-HPLC. The mobile phase consisted of methanol-water (55:45) and acetonitrile-0.1% phosphoric acid solution (14:86). The detection wavelength was 274230 nm. The content of total flavonoids was determined by Al (no _ 3) _ 3 colorimetry, the detection wavelength was 508 nm, and the detection wavelength was 485 nm by sulfuric acid-phenol colorimetry. Results: the contents of paeonol, paeoniflorin, total flavonoids and total polysaccharides in different processed products were as follows: wine broiled product, yellow product, coke product, wine product, yellow product, coke product, and char product, respectively, among the processed products, the content of paeonol, paeoniflorin, total flavonoids and total polysaccharides in different processed products were as follows. Raw wine fried products, fried yellow products, fried coke products. Conclusion: the determination of multi-index components is helpful to elucidate the processing mechanism of peony and to detect the processed products of peony.
【作者单位】：广东药学院中药学院;安徽归然药业有限公司;
【基金】：广东高校优秀青年创新人才培养计划项目(2012LYM_0084)
【分类号】：R183

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