禹白附炮制前后桂皮酸含量比较  

Comparison of Cinnamic Acid Contents in Rhizoma Typhonii before and after being Processed

作　　者：张振凌[1] 杨振翔[1] 杨海玲[1] 王一硕[1] 

机构地区：[1]河南中医学院,河南郑州450008

出　　处：《中药材》2007年第2期141-143,共3页Journal of Chinese Medicinal Materials

基　　金：河南省重大科技攻关课题(0422030700)

摘　　要：目的:比较禹白附炮制前后桂皮酸含量的变化。方法:RP-HPLC法。结果:不同批次的禹白附中桂皮酸的含量差异较大,炮制后含量降低。结论:禹白附中桂皮酸在RP-HPLC条件下分离完全,精密度和重现性较好。该方法简单、方便、可靠,可作为禹白附的含量测定方法。Objective： To compare the diversity of contents of Cinnamic acid in Rhizoma Typhonii before and after being processed. Methods ： RP-HPLC. Results： There were great difference of the contents of Cinnamic acid in various batch. The contents degraded after had been processed. Conclusion： Cinnamic acid in Rhizoma Typhonii can be separated completely under the condition of RP-HPLC. Precision and reproduction of the method is preferable. The method is simple, convenient, reliability and can be as a kind of method to determine the contents for Rhizoma Typhonii.

关 键 词：禹白附 桂皮酸 RP-HPLC 

分 类 号：R283[医药卫生—中药学]