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目的:比较不同炮制方法对禹白附中17种氨基酸含量的影响。方法:柱前衍生RP-HPLC法。结果:不同批次生禹白附中氨基酸含量有所差异,但含量趋势基本相同,17种氨基酸含量顺序为:G lu>Arg>Asp>Val>A la>Leu>Phe>G ly>Ser>Lys>Thr>Pro>Ile>H is>Tyr>M et>Cys,其中天冬氨酸、谷氨酸、精氨酸、缬氨酸的含量最高,蛋氨酸、胱氨酸的含量最低。总氨基酸含量:生禹白附>加压法>河南法>药典法。结论:炮制对禹白附的氨基酸含量有一定影响。
Objective: To compare the effects of different processing methods on the content of 17 amino acids in Radix Paeoniae Alba. Methods: Pre-column derivatization RP-HPLC method. Results: The contents of amino acids in different batches of O. furnacalis were different, but the content trend was basically the same. The order of 17 amino acids was: G lu>Arg>Asp>Val>A la>Leu>Phe>Gly>Ser>Lys >Thr>Pro>Ile>H is>Tyr>M et>Cys, where aspartic acid, glutamic acid, arginine, and valine have the highest levels, and methionine and cystine have the lowest levels. Total amino acid content: oyster white peony> pressurization method> Henan method> Pharmacopoeia method. Conclusion: Concocting has certain influence on the content of amino acids in Radix Paeoniae Alba.