红花与甘草配伍后的化学成分动态变化研究  

The chemical component dynamic changes in compatibility of Carthamus tinctorius L. with Glycyrrhiza uralensis Fisch

作　　者：黄浩 姜海霞 周琳 姜标 

机构地区：[1]上海有机化学研究所现代合成化学研究室,上海200032

出　　处：《中成药》2007年第1期104-106,共3页Chinese Traditional Patent Medicine

基　　金：中国科学院知识创新工程重要方向性项目(CIAC-12-16):组份库的化学构建和NMR筛选

摘　　要：目的:研究和探讨两味药共煎煮后产生的化学成分动态变化现象,运用现代科技手段分离和鉴定变化明显的化学成分,总结化学成分动态变化与药材共煎煮之间的关系。方法:选择红花、甘草两味药为药对研究对象,以HPLC为主要研究工具,追踪了红花-甘草共煎液与单煎混合液化学成分的异同,运用现代科技手段分离和鉴定变化明显的化学成分。结果:红花与甘草配伍后出现化学成分含量明显变化的有两个成分,经分离纯化、结构鉴定确定这两个化学成分的结构分别为:甘草查耳酮A(Licochalcone A)和甘草查耳酮B(Licochalcone B)。结论:红花与甘草配伍后共煎煮的化学成分不同于单味药化学成分的简单加和,在配伍后共煎煮过程中发生了化学成分的变化,各成分由此产生不同于单味药化学成分简单加和的相互比例和各自的浓度范围。AIM： To study the dynamic change of chemical components in the compatibility of Carthamus tinctorius L. with Glycyrrhiza uralensis Fisch during decoction together. METHODS ： By means of HPLC analysis and phytoehemical isolation technique, focusing on the differences between chemical components in co-decoction and individual decoction. Two chemical substances which showed quantitative changes during co-decoction had been isolated and identified as Licochalcone A and Licochalcone B, respectively. CONCLUSION： From the method described in this article, it could be concluded that the chemical profiles of TCM drug-pairs prepared by co-decoction are different from that of extract mixture combined by the individual extract of Carthamus tinctorius L. and Clycyrrhiza uralensis Fisch, respectively.

关 键 词：红花 甘草 共煎液 单煎混合液 化学成分 甘草查耳酮A和B 动态变化 

分 类 号：R284.1[医药卫生—中药学]