川牛膝炮制前后阿魏酸含量比较  

Comparison of Ferulic Acid Contents in Cyathulaofficinalis Kuan before and after being Processed

作　　者：李松武 王昭[2] 张振凌[2] 吕鹏[2] 

机构地区：[1]河南省食品药品监督管理局,郑州450053 [2]河南中医学院,郑州450008

出　　处：《光明中医》2010年第11期1992-1994,共3页GUANGMING JOURNAL OF CHINESE MEDICINE

基　　金：国家十一五科技支撑计划课题(No.2006BAI09B06-07)

摘　　要：目的对酒制前后川牛膝中阿魏酸含量进行比较,研究炮制对川牛膝中阿魏酸含量的影响。方法采用酒炙法对川牛膝进行炮制,HPLC法测定川牛膝中阿魏酸的含量。结果 HPLC法测定阿魏酸在2.368μg～7.104μg范围内线性关系良好,回归方程为:y=1×10-6x-0.1658,r2=0.9999。回收率为98.53%,RSD=1.00%(n=5)。生品中阿魏酸含量在0.59～0.73之间,制品中阿魏酸含量在0.62～0.85之间。结论酒制后川牛膝中阿魏酸含量略微升高。Objective Compare the content of ferulic acid in Cyathulaofficinalis Kuan and Cyathulaofficinalis Kuan processing with wine, study the influence of wine-processed to the ferulic acid Content in the Cyathulaofficinalis Kuan. Methords Cyathulaofficinalis Kuan is processed with wine and FERULIC ACID is Determined with HPLC Results Ferulic acid Contents has a good Linear Relationship in the range of 2. 368μg ～ 7. 104μg. Regression equation is y = 1 × 10-6 x-0. 1658,and r2 = 0. 9999. Recovery rate is 98. 53% . RSD = 1. 00% （ n = 5）. the Content of FERULIC ACID is 0. 59 到 0. 73 in Cyathulaofficinalis Kuan and 0. 62 到 0. 85 in Cyathulaofficinalis Kuan processing with wine. Conclusions Content of Ferulic acid in Cyathulaofficinalis Kuan is a little lower than wine-processed.

关 键 词：川牛膝 酒炙 阿魏酸 HPLC 

分 类 号：R284.1[医药卫生—中药学]