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[目的]比较不同炮制方法对元胡中延胡索乙素含量的影响。[方法]采用高效液相色谱法,以延胡索乙素为检测指标,对延胡索生品、醋炙品、酒炙品、醋烘品、醋煮品中的延胡索乙素进行含量测定;色谱柱为Agi-lentTC-C18(250mm×4.6mm,5μm),流动相为甲醇:0.1%磷酸溶液(10mmol三乙胺,0.1%冰醋酸调pH5.2～5.4)=28︰72,流速为1.0ml/min,柱温:35℃,检测波长:280nm。[结果]不同炮制样品中以醋炙品、酒炙品、醋烘品延胡索乙素的含量较高,加样回收率为101.18%,RSD为2.21%,相关系数r=0.9994。[结论]在元胡的不同炮制过程中,醋炙、酒炙和醋烘法均能增加元胡中延胡索乙素的含量,但醋煮品中延胡索乙素的含量与其他炮制方法比较有所下降。
[Objective] To compare the effects of different processing methods on the content of tetrahydropalmatine in Yuanhu. [Method] The contents of tetrahydropalmatine in Corydalis przewalskii vinegar, broiled vinegar, vinegar bake product and vinegar product were determined by HPLC with tetrahydropalmatine as the detection index. The content of The mobile phase consisted of methanol: 0.1% phosphoric acid solution (10 mmol triethylamine, 0.1% glacial acetic acid, adjusted to pH 5.2 ~ 5.4) = 28: 72 and the flow rate was 1.0 ml / min, column temperature: 35 ℃, detection wavelength: 280nm. [Result] The contents of tetrahydropalmatine in vinegar, wine broiled product and vinegar product were higher than those in the other processed samples. The recovery was 101.18%, RSD was 2.21%, and the correlation coefficient was 0.9994. [Conclusion] During the different processing of Yuanhu, the vinegar roasting, wine broiling and vinegar baking method could increase the content of tetrahydropalmatine in Yuanhu, but the content of tetrahydropalmatine in vinegar was more than other processing methods decline.