桂枝汤中桂枝不同配伍对桂皮酸含量的影响  

Effects of Different Compatibility of Cinnamomum cassia in Guizhi Decoction on the Content of Cassia Acid

作　　者：王福霞[1] 敖书华[2] 杨林[2] 杨先哲[2] 刘磊[2] 

机构地区：[1]湖北宜昌市第一人民医院,宜昌市443000 [2]三峡大学护理学院,宜昌市443000

出　　处：《中国药房》2010年第27期2522-2523,共2页China Pharmacy

摘　　要：目的:研究桂枝汤中桂枝不同配伍对制剂中桂皮酸含量的影响。方法:采用高效液相色谱(HPLC)法测定桂皮酸含量:色谱柱为NVCLEOSILC18(250mm×4.6mm,10μm),流动相为乙腈-0.1%醋酸水溶液(33∶67),检测波长为285nm,柱温为35℃,流速为1.0mL·min-1,进样量为10μL。结果:桂皮酸进样浓度在88.5～531μg·mL-1范围内与峰面积积分值呈良好的线性关系(r=0.9999);平均回收率为95.9%,RSD=2.1%(n=6)。结论:桂枝汤中桂枝不同配伍对桂皮酸含量有影响。OBJECTIVE：To study the effect of different compatibility of Cinnamomum cassia in Guizhi decoction on the content of cinnamic acid.METHODS：HPLC method was used to determine the content of cassia acid.The determination was performed on NVCLEOSIL C18（250 mm×4.6 mm,10 μm） column with acetonitrile-0.1% acetic acid（33：67） as mobile phase at flow rate of 1.0 mL·min^-1.The detection wavelength was set at 285 nm and column temperature was 35 ℃.The injection volume was 10μL.RESULTS：The linear range of cinnamic acid were 88.5～531 μg·mL^-1（r=0.999 9） with an average recovery of 95.9%（RSD=2.1%,n=6）.CONCLUSION：The content of cinnamic acid is influenced by different compatibility of C.cassia in Guizhi decoction.

关 键 词：桂枝汤 桂皮酸 配伍 含量 高效液相色谱法 

分 类 号：R289[医药卫生—方剂学] R283[医药卫生—中药学]