黄芩酒炙时间与成分的关系考察  

Investigation on Relationship between Fry-time of Radix Scuteliariae with Wine and Its Components

作　　者：章仲懿[1] 谈宣忠[1] 

机构地区：[1]南京市中医院,210001

出　　处：《中成药》1993年第10期17-19,共3页Chinese Traditional Patent Medicine

摘　　要：采用高效液相色谱法以甲醇—水—冰醋酸为流动相,在YWG—C_(18)反相柱上,用外标两点法,测定酒炙黄芩不同时间其主要活性成分黄芩甙和黄芩甙元的含量。结果表明,黄芩甙随酒炙黄芩时间的延长,含量呈上升趋势,以润闷5—7h含量最高,7h后含量不再有增加倾向;而黄芩甙元在润闷7h前含量几乎无变化。7h后稍有增加。建议酒炙黄芩用黄酒润闷约6h左右为宜。Two main components,baicalin and baicalain,in Radix Scutellariae fried with wine for different time were determined by reversed HPLC on YWG C_(18) column,using methanol-water-glacial acetic: acid as mobile phase. As a result,the baicalin content increased as the frytime extended. Its content was highest only when Radix Scutellariae was moistened with wine in a tightly closed vessel from 5 to 7 hours. After 7 hours,the content no longer increased. There was hardly change in baicalein content before 7 hour fry. After 7 hours,a bit increase occurred,which suggested that Radix Scutellariae be best moistened with wine in a tightly closed vessel about 6 hours.

关 键 词：酒炙 黄芩 黄芩甙 高效液相色谱 

分 类 号：R282.710.2[医药卫生—中药学]