连翘炮制工艺研究  

Study on process conditions of Forsytiae Fructus

作　　者：姜涛[1] 许佳[1] 秦臻[1] 陈廷贵[1] 范圣此 张立伟[1] 

机构地区：[1]山西大学分子科学研究所,山西太原030006 [2]山西振东道地药材公司,山西长治047199

出　　处：《中国中药杂志》2013年第7期1000-1003,共4页China Journal of Chinese Materia Medica

基　　金：科技部科技支撑计划项目(2011BAI07B06);山西省科学技术发展计划项目(20110313001-1)

摘　　要：目的:探讨不同炮制方法对连翘主要化学成分含量及活性等指标的影响,为连翘的合理炮制提供依据。方法:采用《中国药典》浸出物测定法测定浸出物含量;用HPLC法分析比较不同炮制条件对连翘化学成分含量的影响;用DPPH清除自由基法评价抗氧化作用;通过对金黄色葡萄球菌的抑菌效果评价抗菌作用。结果:综合考虑各因素的影响,确定的最佳水煮炮制条件为,加6倍水,沸水煮8min。结论:不同炮制条件下连翘中化学成分含量及活性等有明显不同。Objective： To study the effect of different processing methods on the content and biological activity of main chemical constituents of Forsytiae Fructus, in order to provide the basis for rational processing of Forsytiae Fructus. Method ： The content of extracts was determined by the extract determination method of Chinese Pharmacopoeia. The effects of chemical constituents of Forsytiac Fructus under different processing conditions were compared by HPLC method. Furthermore, free radical scavenging DPPH method was used to assess the antioxidation effect, and the antibacterial effect of Forsytiae Fructus was evaluated according to the inhibition effect on staphylococcus aureus. Result： Considering various factors, the optimum boiling process is that adding six-fold water and boiling for 8 min. Conclusion ： The content and activity of chemical constituents of Forsytiac Fructns are significantly different under different pro- cessing conditions.

关 键 词：连翘 炮制 连翘酯苷 抗氧化 

分 类 号：R283[医药卫生—中药学]