姜黄不同提取部位对姜黄素的稳定作用  

Study on effect of different extracts in Curcuma long on stability of curcumin

作　　者：韩刚[1] 刘正猛[1] 王晓雁[1] 王艳楠[1] 

机构地区：[1]华北煤炭医学院药学系唐山市新药基础研究重点实验室,河北唐山063000

出　　处：《中国中药杂志》2007年第10期915-917,共3页China Journal of Chinese Materia Medica

摘　　要：目的:研究了中药姜黄不同提取部位对纯姜黄素稳定性的影响,揭示中药姜黄中存在着对姜黄素产生稳定作用的物质。方法:将姜黄的水、乙醇、丙酮、乙醚、醋酸乙酯、石油醚等不同部位的提取物,定量加入到纯姜黄素溶液中,高效液相色谱法测定姜黄素浓度的变化,采用动力学方法建立姜黄素降解速率方程。结果:姜黄的乙醇、丙酮、乙醚、醋酸乙酯等提取部位均能降低姜黄素的降解速率。80%的乙醇提取物对姜黄素的稳定作用最强。结论:在制备姜黄素制剂时,选用姜黄的醇提物,在相同的条件下与纯姜黄素比较,可增加姜黄素的稳定性。Objective： To investigate effects of different extracted fractions from Curcumia long on the stability of curcumin. There are some constituents that can stabilize curcumin. Method： To add the extracts obtained from C. long were water, alcohol, acetone, ether, ethyl acetate, petroleum ether to pure solution of curcumin. To determine the change of curcumin by high performance liquid chromatography （HPLC）. To investigate the dynamics of curcumin degradation. Result： The stability obtained from alcohol, acetone, ether, ethyl ether all improved the stabilization of curcumin. 80% Alcohol extract had the optimal stabilizineg ability for curcumin. Conclusion： The extracts from alcohol are more stable than pure curcumin at same conditions. The stability of curcumin is improved by alcohol extracts.

关 键 词：姜黄 姜黄素 稳定性 动力学 HPLC 

分 类 号：R284[医药卫生—中药学]