炮制方法对木瓜中齐墩果酸和熊果酸含量的影响  

Effect of processing methods on the contents of oleanolic acid and ursolic acid in fructus chaenomelis

作　　者：王光宁[1] 崔升淼[1] 梁炳健[1] 

机构地区：[1]广东药学院中药学院,广东广州510006

出　　处：《齐鲁药事》2012年第12期695-697,共3页qilu pharmaceutical affairs

摘　　要：目的考察炮制方法对木瓜中齐墩果酸和熊果酸含量的影响。方法采用高效液相色谱法测定不同炮制品中两者的含量。结果齐墩果酸和熊果酸分别在0.019 8～0.594 0 mg.mL-1和0.020 8～0.624 0 mg.mL-1范围内线性关系良好,平均回收率分别为99.08%和99.37%,RSD分别为0.99%和1.36%(n=6);齐墩果酸含量依次为盐炙品>炒黄品>酒炙品>生品>炒焦品;熊果酸含量依次为炒黄品>盐炙品>酒炙品>生品>炒焦品。结论炮制温度和时间对齐墩果酸及熊果酸含量均有影响。Objective To investigate the effect of different processing methods on the contents of oleanolic ocid and ursolic acid in fructus chaenomelis.Methods HPLC was used to determine the contents of oleanolic ocid and ursolic acid.Results Oleanolic acid and ursolic acid showed good linear relationship within the ranges of 0.019 8~0.594 0 mg·mL-1 and 0.020 8~0.624 0 mg·mL-1,with average recoveries of 99.08%and 99.37%,RSD of 0.99%and 1.36%（n=6）,respectively.The order of the content of oleanolic acid was as following：processed product with saltchaohuang productprocessed product with winecrude productchaojiao product;The order of the content of ursolic acid was as following：chaohuang productprocessed product with saltprocessed product with winecrude productchaojiao product.Conclusion The processing temperature and time had influence on the contents of oleanolic ocid and ursolic acid in fructus chaenomelis.

关 键 词：木瓜 炮制方法 高效液相色谱法 含量 

分 类 号：R283.1[医药卫生—中药学]