UV法测定川楝子不同炮制品中总萜和东莨菪内酯的含量*

Content determination of total terpene and scopoletin in different processed product of Fructus toosendan by UV method

关键词:  川楝子  总萜  东莨菪内酯

Key words:  fructus toosendan  total terpene  scopoletin

摘要:

[目的]考察不同炮制方法对川楝子中有效成分的影响,为以后炮制工艺的优化提供指导。[方法]以总萜和东莨菪内酯含量为指标,采用紫外分光光度法,分别来考察不同炮制方法对川楝子中有效成分的影响。[结果]各炮制品所含总萜含量与生品比较呈下降趋势;而东莨菪内酯含量与生品比较有上升的趋势。[结论]本实验以总萜和东莨菪内酯含量作为川楝子饮片品质优劣的评定,对川楝子生品及不同工艺炮制品进行比较,在其生产与确保用药安全方面都具有实际意义。

Abstract:

[Objective] To study the effect of different processing methods on the effective components in Fructus toosendan and provide a guidance for subsequent processing technology optimization.[Methods] Taking total terpene and scopoletin contents as the indexes and using ultraviolet spectrophotometry the effect of different processing methods on the effective components in Fructus toosendan was studied respectively.[Results] Compared with raw materials,the content of total terpene in processed products was decreased;while the content of scopoletin had a rising trend.[Conclusion] In this experiment,taking total terpene and scopoletin contents as the indexes of quality assessment in Fructus toosendan their contents were compared between raw materials and different processed product of Fructus toosendan.It has some practical significances in its production and can ensure the safety of medication.