不同川楝子炮制品的比较研究  

The Comparative Study of the Different Prepared Toosendan Fructus

作　　者：纪从兰[1,2] 桂双英[1] 左坚[2] 

机构地区：[1]安徽中医学院,安徽合肥230000 [2]安徽中医药高等专科学校,安徽芜湖241000

出　　处：《现代中药研究与实践》2012年第2期51-53,共3页Research and Practice on Chinese Medicines

摘　　要：目的分析川楝子不同炮制品的质量差异,据此确定优质炮制品种。方法通过高效液相色谱法(色谱条件:色谱柱Agilent zorbax SB-C18柱(4.6 mm×150 mm,5μm);流动相:乙腈-水-甲酸(30:70:0.5);检测波长210 nm;柱温35℃;流速1.0 mL/min;进样量10μL)测定不同炮制品中的川楝素含量,结合其水提物和醇提物含量(加权比例川楝素:水提物:醇提物为40:30:30(%)),综合评价质量差异。结果醋制品的各项主要指标及综合评分明显优于其他炮制品种。结论在上述比较的炮制方法中,醋制法是最佳炮制方法。Objective To analysis the main substance content difference among the different prepared Toosendan Fructus and to find the best prepared product and preparing method.Methods We determined the contents of toosendanin 、the total alcohol and water extraction,and took the result as the analysis index.HPLC was used to determine the content of toosendanin,and the exactly determination condition was as follows： C18 Column（4.6 mm×150 mm,5 μm）;mobile phase was methyl cyanide-water-methanoic acid（30：70：0.5）;detecting wave length was set at 210 nm;column temperature 35℃;flow rate 1.0mL/min;sample size 10μL;the theory plate number more than 5000（according to toosendanin）.Results Depending on the content determination result,we found the medicine prepared with the vinegar was better than the others.Conclusion We ascertained the vinegar processing craft as the best processing method.

关 键 词：川楝子 炮制 比较 含量 

分 类 号：R283[医药卫生—中药学]