不同炮制方法对升麻中异阿魏酸含量的影响.pdfVIP

2015 年2月第 22卷第2期 中国中医药信息杂志 ·93· 不同炮制方法对升麻中异阿魏酸含量的影响 李洋,肖薇,李璐瑒,郭桂明 首都医科大学附属北京中医医院,北京 100010 摘要：目的 考察不同炮制方法对升麻中主要化学成分异阿魏酸含量的影响。方法 对同一批次升麻进行 炮制加工,采用反相高效液相色谱法对升麻生品、酒升麻、醋升麻和升麻炭的异阿魏酸进行含量测定。结果 升 麻生品及 3 种不同炮制品异阿魏酸含量分别为升麻炭 (0.404 7%)＞醋升麻 (0.302 3%)＞酒升麻(0.262 4%)＞生 品(0.231 3%)。结论 不同炮制方法对升麻中异阿魏酸含量有一定影响。 关键词：升麻；异阿魏酸；炮制 DOI：10.3969/j.issn.1005-5304.2015.02.026 中图分类号：R283.5 文献标识码：A 文章编号：1005-5304(2015)02-0093-03 Effects of Different Processing Methods on Contents of Isoferulic Acid in Cimicifuga heracleifolia LI Yang, XIAO Wei, LI Lu-yang, GUO Gui-ming (Beijing Hospital of Traditional Chinese Medicine, Capital Medical University, Beijing 100010, China) Abstract ：Objective To investigate the effects of different processing methods on contents of main chemical components isoferulic acid in Cimicifuga heracleifolia. Methods Cimicifuga heracleifolia from the same batch were prepared by processing method. HPLC were used to determine the contents of isoferulic acid in crudes samples, wine-prepared samples, vinegar-prepared samples, and carbonized samples. Results The contents of isoferulic acid of crudes samples and the three different processed products were in the order as follows：carbonized samples (0.404 7%)＞vinegar-prepared samples (0.302 3%) ＞wine-prepared samples (0.262 4%) ＞ crudes samples (0.231 3%). Conclusion Different processing methods had certain effects on the content of isoferulic acid in Cimicifuga heracleifolia. Key words ：Cimicifuga heracleifolia；isoferulic acid；processing 基金项目：北京中医医院院级课题(2013-26) 系统,结果以乙腈-水为流动相时,供试品各峰分离度 品制备中选择加 25 mL甲醇超声处理 30 min。 良好,经反复调试流动相比例,当乙腈∶水为 75∶25 参考文献： 时,指标成分白藓碱和茵芋碱峰与杂质峰分