炮制方法对巴戟天糖类成分影响的研究  

Effects of Processing Ways on Carbohydrate Constituents of Morinda officinalis

作　　者：陈地灵[1] 帅欧[1] 林励[1] 汪金玉[1] 庄满贤[1] 陈康[1] 胡云龙[1] 

机构地区：[1]广州中医药大学中药学院,广州510006

出　　处：《中国药房》2012年第3期217-220,共4页China Pharmacy

基　　金：海南省重点科技计划项目(090603)

摘　　要：目的:比较不同炮制方法对巴戟天各糖类成分的含量及指纹图谱的影响。方法:采用紫外-可见分光光度法测定巴戟天各炮制品中醇溶性糖和水溶性糖的含量;采用高效液相色谱-蒸发光散射检测(HPLC-ELSD)法建立巴戟天糖类成分指纹图谱。结果:巴戟天不同炮制品中糖类成分含量与生品比较有差异;HPLC-ELSD法共确定14个主要共有峰,不同炮制品糖类组分相同,但相对含量有差异。结论:炮制方法对巴戟天糖类成分的溶出有影响。OBJECTIVE：To compare the carbohydrate constituents and fingerprints of Morinda officinalis processed by differ- ent processed ways. METHODS： Ultraviolet-visible absorption spectroscopy was used to determine the contents of alcohol and hy- drophillic carbohydrate in M. officinalis. HPLC-ELSD was employed to establish HPLC-ELSD fingerprints of the different pro- cessed samples.RESULTS： The contents of carbohydrate in processed samples were different from crude substance. There were 14 common characteristic peaks demonstrated by HPLC-ELSD, and it showed that the carbohydrate constituents of different processed products were similar but their relative rations were significantly different. CONCLUSION： Processing ways influence the dissolution of carbohydrate constituents of M. officinalis.

关 键 词：巴戟天 炮制 糖类成分 

分 类 号：R283.3[医药卫生—中药学] R284.1[医药卫生—中医学]