不同炮制方法对木瓜中总皂苷溶出的影响  

The influence of different processing methods on dDissolution of total saponin in Chaenomelis Fructus

作　　者：陈秋兰[1] 廖华卫[1] 苏晓纯[1] 王光宁[1] 

机构地区：[1]广东药学院中药学院,广东广州510006

出　　处：《中药与临床》2012年第6期29-31,共3页Pharmacy and Clinics of Chinese Materia Medica

基　　金：2012年广东省大学生创新创业训练计划项目

摘　　要：目的:建立UV法测定木瓜不同炮制品中总皂苷的含量并进行比较。方法:以齐墩果酸为对照品,以5%香草醛-冰醋酸溶液和高氯酸为显色剂,545 nm处测定吸光度。结果:齐墩果酸在2~22 μg﹒mL-1浓度范围内线性关系良好(R2=0.9996),平均回收率为97.86%(n=6),RSD为1.86%;总皂苷含量:酒炙品炒焦品炒黄品生品盐炙品。结论:该法简便、快速,重现性好;炮制温度、时间和酒均对总皂苷的溶出有影响。Objective: To establish a determination method for content of total saponin in Chaenomelis Fructus and its processed products by UV and investigate the influence of different processing methods on the content of total saponin. Method: Spectrophotometric method was used with oleanolic acid as the control. color was developed with 5% vanillin-CH 3 COOH and HClO 4 , and detection wavelength was 545nm. Result:Oleanolic acid showed good linear relationship within the ranges of 2 μg ﹒ mL -1 ~22 μg ﹒ mL -1 (R 2 =0.9996), with the recovery of 97.86% (n=6) and RSD of 1.855% (n = 6). The contents of total saponin: processed product with wine > chaojiao product >chaohuang product > crude product >processed product with salt. Conclusion:The method is simple, rapid and reproducible, can be used for determination of Chaenomelis Fructus and its processed products of total saponin. The processing temperature, time and yellow wine all contribute to the dissolution of total saponin.

关 键 词：木瓜 炮制 总皂苷 比较 

分 类 号：R284[医药卫生—中药学]