山楂炮制前后有机酸含量的变化  

Changes in level of organic acids in Fructus Crataegi after processing

作　　者：杨滨[1] 李化[1] 赵宇新[1] 李曼玲[1] 

机构地区：[1]中国中医研究院中药研究所,北京100700

出　　处：《中国中药杂志》2004年第11期1057-1060,共4页China Journal of Chinese Materia Medica

基　　金：国家"十五"科技攻关计划项目 (2 0 0 1BA70 1A11 0 5

摘　　要：目的 :对山楂炮制前后有机酸含量的变化进行研究。方法 :应用中和滴定法 ,高效液相色谱法对山楂炮制前后饮片中总有机酸、枸橼酸、苹果酸、熊果酸及齐墩果酸的含量进行测定。结果 :苹果酸在 0 2 8～ 9 0 2 μg ,进样量与峰面积具有良好线性 ,回归方程为Y =2 344 7+4930 9 6X ,r=0 9998。齐墩果酸在 0 4 98～ 2 4 8μg,熊果酸在 0 348～ 1 74 μg,峰面积的对数与进样量的对数具有良好的线性 ,回归方程分别为Y =1 4 4 4 7X +5 82 36 ,r =0 9998;Y =1 36 2 8X +5 95 0 8,r =0 9998。结论 :山楂炮制后 ,其水溶性有机酸含量变化较大 ,保留率约为 70 % ,脂溶性三萜酸含量基本上无变化。Objective:To compare and analyze t he organic acids level in fruit of Crataegus pinnatifida var. major befor e and after processing. Method:The amount of total organ ic acids and individual citric acid, malate acid, ursolic acid and oleanolic a cid in fruit of C. pinnatifida var. major before and after processing were determined by pH titration and HPLC analysis. Result: Good linear relationship between peakarea and amount was noted for 0.28～9.0 2 μg of malate acid, with a correlation coefficient of 0.999 8. Regression e quation was Y=234 4.7+49 309.6 X. Good linear relationships between t he logarithm of peak area and amount were noted for 0.348～1.74 μg of ursolic acid and 0.498～2.48 μg of oleanolic acid, with a correlation coeffi cient of 0.999 8 in each case. Regression equations were Y=1.362 8 X+ 5.950 8 and Y=1.444 7 X+5.823 6, respectively. Conclusio n:The lipid-soluble organic acids mostly remain whereas only about 70% of the water-soluble acids remain after processing in fruit of C. pinnat ifida var. major. [

关 键 词：山楂 炮制 有机酸 含量 

分 类 号：R284[医药卫生—中药学]