枳实不同炮制品中辛弗林的含量考察  

Study on the Contents of Synephrine in Raw Fructus Aurantii Immaturus and Its Processed Products

作　　者：欧阳荣[1] 

机构地区：[1]湖南中医学院附属第一医院药剂科,长沙市410007

出　　处：《中国药房》2005年第5期395-397,共3页China Pharmacy

摘　　要：目的 :对枳实生品及不同炮制品中辛弗林的含量进行考察。方法 :采用高效液相色谱法对枳实生品及不同炮制品进行定量分析 ,色谱柱为C18,流动相为甲醇 -水 (43∶57),检测波长为275nm,柱温为40℃,流速为1 0ml/min。结果 :辛弗林的含量以醋炙品为最高 ,酒炙品为最低。结论 :枳实不同炮制品的内在质量有明显差异。OBJECTIVE:To explore the contents of synephrine in raw Fructus Aurantii Immaturus and its processed products.METHODS:HPLC was used for the quantitative analysis of raw Fructus Aurantii Immaturus and its processed products;C 18 was used as the Chromatographic column;methanol-water(43∶57)which contained0.1%phosphoric acid and0.1%soldium dodecyl sulfonate was used as the mobile phase with a detected wavelength at275nm,column temperature at40℃and a flow speed at1.0ml/min.RESULTS:Synephrine contents of the vinegar-fried product was the highest and that of the alcohol-fried product was the lowest.CONCLUSION:There is a significant difference in intrinsic quality among various processed products of Fructus Aurantii Immaturus.

关 键 词：枳实 炮制品 辛弗林 高效液相色谱法 含量 

分 类 号：R283[医药卫生—中药学] R927.2[医药卫生—中医学]