杜仲炮制前后松脂醇二葡萄糖苷含量的比较  

Determination of pinoresinol diglucoside in processed Eucommia ulmoides and curde Eucommia ulmoides

作　　者：陈晓昱[1] 骆莉莉[2] 任广聪[2] 曲国玉[2] 董立莎[2] 

机构地区：[1]四川大学华西药学院,四川成都610041 [2]贵阳中医学院,贵州贵阳550002

出　　处：《华西药学杂志》2008年第5期592-593,共2页West China Journal of Pharmaceutical Sciences

基　　金：贵州省长专项资金[黔科教办(2004)0702号]

摘　　要：目的以松脂醇二葡萄糖苷的含量为质控指标,筛选优化传统盐炙杜仲的炮制工艺,并与生杜仲进行比较。方法用正交设计法优选炮制工艺,采用RP-HPLC法测定松脂醇二葡萄糖苷的含量,作为杜仲质量控制的考察指标进行实验比较。结果杜仲的最佳炮制工艺:用盐量2.5%、温度135℃、时间30 min,杜仲生品中松脂醇二葡萄糖苷含量高于炮制品2倍以上。结论随着炮制品的温度升高和时间的延长,杜仲中松脂醇二葡萄糖苷含量逐渐下降。OBJECTIVE To choosing pinoresinol diglueoside as quality control index, to screen and optimize the traditional stir- fry- ing with salt - water processing techniqul of Eucommia ulmoides, and compared with crude Eucommia ulmoides. METHODS Orthog- onal design was used as the method of optimizing processing and pinoresinol diglucoside was assayed by RP - HPLC. RESULTS The optimized processing was ： salt dosage of 2.5 % , temperature of 135℃, frying time of 30 min. Pinoresinol diglucoside of crude Eucommia ulmoides was twice of processed product. CONCLUSION Pinoresinol diglucoside of Eucommia ulmoides could decrease with increas- ing of temperature and time.

关 键 词：杜仲 炮制品 生品 松脂醇二葡萄糖苷 反相高效液相色谱法 

分 类 号：R917[医药卫生—药物分析学]