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目的测定北柴胡不同炮制品(蜜炙北柴胡和麸炒北柴胡)中柴胡皂苷a和柴胡皂苷d的含量。方法采用高效液相色谱法;Ultimate XB-C18色谱柱(4.6mm×250mm,0.45μm);流动相:乙腈-水;流速:1.0ml/min;检测波长:210nm;柱温:30℃;采用梯度洗脱法测定北柴胡不同炮制品中柴胡皂苷a和皂苷d的含量。结果生柴胡和麸炒北柴胡中柴胡皂苷a和柴胡皂苷d含量均高于蜜制北柴胡中的柴胡皂苷a和柴胡皂苷d含量。结论不同炮制方法对北柴胡中柴胡皂苷a、d含量影响不同。
Objective To determine the content of saikosaponin a and saikosaponin d in different processed products of Bupleurum chinense (honey, Sunburn and honey bake). The mobile phase consisted of acetonitrile-water; flow rate: 1.0ml / min; detection wavelength: 210nm; column temperature: 30 ℃; Determination of saikosaponin a and saponin d in different processed products of Bupleurum chinense by gradient elution. Results The contents of Saikosaponin a and Saikosaponin-d in Bupleurum chinense and Bupleurum chinense were both higher than those of saikosaponin a and saikosaponin-d in honey Bupleurum. Conclusion Different preparation methods have different effects on the contents of a, d of saikosaponin.