| 摘要: |
| [目的]比较不同炮制方法对延胡索中延胡索乙素含量的影响。[方法]以延胡索乙素为指标,对延胡索生品、醋炙品、酒炙品、醋烘品、醋煮品进行含量测定,采用高效液相色谱法,色谱柱为Thermo hypersil GOLD-C18,流动相为甲醇:水(62:38),检测波长为280nm。[结果]各样品中以醋炙品、酒炙品、醋烘品延胡索乙素含量较高,加样回收率为101.61%,RSD为2.35%,相关系数r=0.9997。[结论]醋炙、酒炙和醋烘法均能增加延胡索中延胡索乙素含量,但醋煮品其含量有所下降。 |
| 关键词: 高效液相色谱 延胡索 炮制 延胡索乙素 |
| DOI：10.11656/j.issn.1673-9043.2006.03.25 |
| 分类号: |
| 基金项目:* 天津市高等学校科技发展基金项目(20040309) |
|
| Efect of Different Processing on the Content of Tetrahydropalmatine in Rhizoma Corydalis |
|
DOU Zhi-ying, SUN Wei
|
|
Tianjin University of TCM, Tianjin 300193, China
|
| Abstract: |
| [Objective] To explore the effect of different processing on the content of tetrahydropalmatine in Rhizomes Corydalis.[Methods] For the different processing products of Corydalis, HPLC method was used with chromatographic condition included: Thereto hypersil COLD-C,A column, mobile phase of content determine is methanol-water (62:38).The UV detector was set at 280 net.[Results] The content of tetrahydropahnatine in the Rhizomes Corydlis roast with vinergar and rice wine is the hightest among all processed products,The recovery is 100.81% and RSD=2.76%, r=0.999 7.[Conelusion] The processing product with vinegar and rice wine can increase tetrahydropahnatine content of Rhizomes Corydalis.The boiling product with vinegar was a descent. |
| Key words: HPLC Corydalis processing tetrahydropahnatine |
