不同炮制方法对延胡索中延胡索乙素含量的影响  

Efect of Different Processing on the Content of Tetrahydropalmatine in Rhizoma Corydalis

作　　者：窦志英[1] 孙巍[1] 

机构地区：[1]天津中医药大学,300193

出　　处：《天津中医药大学学报》2006年第3期186-187,共2页Journal of Tianjin University of Traditional Chinese Medicine

基　　金：天津市高等学校科技发展基金项目(20040309)。

摘　　要：[目的]比较不同炮制方法对延胡索中延胡索乙素含量的影响。[方法]以延胡索乙素为指标,对延胡索生品、醋炙品、酒炙品、醋烘品、醋煮品进行含量测定,采用高效液相色谱法,色谱柱为ThermohypersilGOLD-C18,流动相为甲醇∶水(62∶38),检测波长为280nm。[结果]各样品中以醋炙品、酒炙品、醋烘品延胡索乙素含量较高,加样回收率为101.61%,RSD为2.35%,相关系数r=0.9997。[结论]醋炙、酒炙和醋烘法均能增加延胡索中延胡索乙素含量,但醋煮品其含量有所下降。[Objective] To explore the effect of different processing on the content of tetrahydropalmatine in Rhizoma Corydalis. [Methods] For the different processing products of Corydalis, HPLC method was used with chromatographic condition included： Thermo hypersil GOLD-Cls column, mobile phase of content determine is methanol-water（62：38）. The UV detector was set at 280 nm. [Results] The content of tetrahydropalmatine in the Rhizoma Corydlis roast with vinergar and rice wine is the hightest among all processed products,The recovery is 100.81% and RSD=2.76%, r=0.999 7. [Conclusion] The processing product with vinegar and rice wine can increase tetrahydropalmatine content of Rhizoma Corydalis.The boiling product with vinegar was a descent.

关 键 词：高效液相色谱 延胡索 炮制 延胡索乙素 

分 类 号：R284.2[医药卫生—中药学]