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目的研究柴胡醋炙前后的质量变化,为进一步研究柴胡的醋炙机理提供参考,并为辽南野生柴胡的开发利用做一些前期基础工作。方法利用HPLC等方法,按照《中华人民共和国药典》(2005版)规定的质量标准指标,对辽南野生柴胡醋炙前后的醇浸出物、灰分、柴胡皂苷(以柴胡皂苷a为主要指标)含量进行测定。结果醇浸出物含量:北柴胡醋炙前为11.40%,醋炙后为13.88%;南柴胡醋炙前为11.79%,醋炙后为13.15%。灰分含量:北柴胡醋炙前为6.25%,醋炙后为5.11%;南柴胡醋炙前为5.50%,醋炙后为4.56%。柴胡皂苷a含量:北柴胡醋炙前为0.42%,醋炙后为0.29%;南柴胡醋炙前为0.45%醋炙后为0.21%。结论醇浸出物含量柴胡醋炙后比醋炙前高;灰分含量柴胡醋炙后比醋炙前低;柴胡皂苷a的含量柴胡醋炙后比醋炙前低。
Objective To study the quality changes before and after C. sinensis vinegar vinegar, and to provide references for further research on vinegar vinegar mechanism of radix bupleuri, and to do some preliminary work for the development and utilization of wild radix bupleuri in south Liaoning. Methods Using HPLC and other methods, in accordance with the “Qualifier Standards of the People’s Republic of China” (2005 edition) quality indicators, the alcohol extracts, ash, and saikosaponin before and after the wild radish vinegar vinegar in southern Liaoning (mainly with saikosaponin a) Index) The content was measured. Results The content of alcohol extracts was 11.40% before B. bupleuri vinegar, 13.88% after vinegar vinegar, 11.79% before Nanchai vinegar vinegar, and 13.15% after vinegar vinegar. Ash content: 6.25% before North Bupleurum vinegar, 5.11% after vinegar, 5.50% before South Bupleurum vinegar, and 4.56% after vinegar vinegar. The saikosaponin a content was 0.42% before the North Chaihu vinegar vinegar and 0.29% after the vinegar vinegar, and 0.25% after the South Chaihu vinegar vinegar was 0.45% vinegar vinegar. Conclusion The content of alcohol extract is higher after bupleurum vinegar than that before vinegar vinegar. The ash content is lower after vinegar vinegar than before vinegar. The content of saikosaponin a is lower than that before vinegar vinegar.