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目的:比较酸枣仁汤饮片汤剂与配方颗粒汤剂中总多糖和芒果苷的含量差异。方法:采用紫外-可见分光光度法和高效液相色谱法分别对酸枣仁汤中总多糖和芒果苷含量进行了测定。高效液相色谱法选用Kromasil C18柱(4.6 mm×250 mm,5μm);乙腈-1%冰醋酸溶液为流动相;流速为1.0 m L·min-1;柱温为30℃;检测波长为335 nm。结果:总多糖和芒果苷线性范围分别为2.83~14.13μg·m L-1(r=0.999 3)、0.078 56~0.392 8μg(r=0.999 93)。同批次饮片制备的2种汤剂中,合煎饮片汤剂中总多糖的含量明显高于单煎配方颗粒汤剂,而单煎汤剂中芒果苷含量则明显高于合煎汤剂。不同厂家及同一厂家不同批次配方颗粒汤剂中芒果苷量亦存在较大差异。结论:饮片合煎和单煎配方颗粒2种制备方法对酸枣仁汤中总多糖和芒果苷含量均有明显影响。生产厂家应加强质量控制,以保证配方颗粒有效成分含量稳定。
OBJECTIVE: To compare the contents of total polysaccharides and mangiferin in Suanzaoren decoction decoction and formula granule decoction. Methods: The contents of total polysaccharides and mangiferin in Suanzaoren Decoction were determined by UV-Vis spectrophotometry and high performance liquid chromatography respectively. Kromasil C18 column (4.6 mm × 250 mm, 5 μm) was used for the HPLC. The mobile phase consisted of acetonitrile-1% glacial acetic acid solution and the flow rate was 1.0 m L · min-1. The column temperature was 30 ℃. The detection wavelength was 335 nm. Results: The linear ranges of total polysaccharide and mangiferin were 2.83-14.14 μg · mL -1 (r = 0.999 3) and 0.078 56-0.382 μg (r = 0.999 93), respectively. Among the two kinds of decoctions prepared in the same batch, the content of total polysaccharides in Hejian decoction decoction was significantly higher than that of decocted granule decoction, while the content of mangiferin in decoction decoction was significantly higher than that of decoction. Different manufacturers and manufacturers of different batches of the same formula granules decoction mango glycosides also exist significant differences. Conclusion: The two methods of preparation of Decoction of Decoction and Decoction of Decoction of Single Decoction and Decoction of Decoction of Single Decoction can significantly affect the content of total polysaccharides and mangiferin in the Suanzaoren Decoction. The manufacturer should strengthen the quality control, in order to guarantee the active ingredient content of the formula particle is stable.