HPLC法研究不同炮制工艺对玄参中哈巴俄苷和肉桂酸含量的影响  

INFLUENCE OF PROCESS METHODS ON CONTENTS OF HARPAGOSIDE AND CINNAMIC ACID OF RADIX CROPHALARIAE BY HPLC

作　　者：张发科[1] 吕青涛[1] 张兆旺[1] 孙秀梅[1] 孙永好[1] 徐川[1] 

机构地区：[1]山东中医药大学,济南250014

出　　处：《化学分析计量》2006年第6期51-53,共3页Chemical Analysis And Meterage

摘　　要：采用HPLC法对不同软化方法、微泡时间、蒸制时间的玄参进行测定,考察了不同炮制工艺对玄参中哈巴俄苷和肉桂酸含量的影响。清蒸法制备的玄参中哈巴俄苷的含量最高,浸润法制备的玄参中肉桂酸的含量最高。玄参炮制以直接蒸制法为好,蒸制时间应以多种指标综合确定。The influence of different processing methods to the content of harpagoside and cinnamic acid in Radix Crophalariae processed by different methods were determined by HPLC. The harpagoside had the highest content when steamed with water and the cinnamic acid had the highest content when soaked. The best processing of Radix crophalariae was steamed with water. The steaming time should be investigated by multi-index.

关 键 词：玄参 哈巴俄苷 肉桂酸 HPLC 

分 类 号：TS207.3[轻工技术与工程—食品科学]