论文部分内容阅读
目的通过测定不同配比黄芩甘草合煎液的表面张力及指标性成分含量,探讨甘草酸对黄芩苷增溶作用的机制。方法采用Wilhelmy吊片法测定不同配比黄芩甘草合煎液的表面张力;采用HPLC测定不同配比条件下黄芩苷含量和甘草酸的浓度,并作出二者之间的关系图。结果黄芩甘草的比例为3∶2时,黄芩苷的提取率最高,此时甘草酸的临界胶束浓度是0.22 g/L。在0.22 g/L之前,随着甘草酸浓度的增大,黄芩苷的溶出度逐渐增大;当甘草酸浓度达到0.22 g/L后,黄芩苷的溶出度不再增加。结论甘草酸对黄芩苷有一定的增溶作用,并且在达到它的临界胶束浓度0.22 g/L时,增溶作用最大。
OBJECTIVE To investigate the mechanism of solubilization of baicalin by glycyrrhizin by measuring the surface tension and the content of the index components of different combinations of baicalin and licorice root extract. Methods The surface tension of different combinations of Scutellaria baicalensis and Radix Scutellariae mixed decoction was determined by Wilhelmy sliver method. The content of baicalin and the concentration of glycyrrhizic acid were determined by HPLC and the relationship between the two was established. Results When the ratio of Scutellaria baicalensis and Licorice was 3: 2, the extraction rate of baicalin was the highest. At this time, the critical micelle concentration of glycyrrhizin was 0.22 g / L. Before 0.22 g / L, the dissolution of baicalin gradually increased with the increase of glycyrrhizic acid concentration. When the concentration of glycyrrhizic acid reached 0.22 g / L, the dissolution of baicalin did not increase any more. Conclusion Glycyrrhizic acid has a certain solubilization effect on baicalin, and reaches its maximum when its critical micelle concentration is 0.22 g / L.