焦栀子炮制前后熊果酸含量变化  

Comparison of Ursolic Acid Content in Fructus Gardeniae Praeparatus before and after Processing

作　　者：杨海玲[1] 覃葆[1] 李琴 黄华艳[1] 吴尤娇[1] 徐信[1] 詹祖勇 

机构地区：[1]广西中医药大学药学院,南宁530001 [2]广西玉林制药集团有限责任公司,广西玉林537001

出　　处：《中国实验方剂学杂志》2013年第15期43-45,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家科技特派员项目(2009GJE10028)

摘　　要：目的:考察焦栀子炮制前后熊果酸含量变化。方法:采用Inersil ODS-2 C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-水(90∶10),流速1.0 mL.min-1,检测波长210 nm,柱温30℃。结果:焦栀子炮制前后熊果酸含量大小顺序为生品(中)(1.03 mg.g-1)>生品(小)(0.68 mg.g-1)>生品(大)(0.57 mg.g-1)>炒焦(0.12 mg.g-1)>炒焦(轻)(0.11mg.g-1)>炒焦(重)(0.09 mg.g-1)。结论:加热温度与时间对栀子中熊果酸含量有一定影响,炒焦后熊果酸含量降低。Objective： To compare ursolic acid content in Fructus Gardeniae Praeparatus before and after being processed.Method： Chromatographic conditions were as follows： Inersil ODS-2 C 18 column（4.6 mm × 250 mm,5 μm）,mobile phase of acetonitrile-water（90∶ 10）,flow rate of 1.0 mL.min-1,detection wavelength 210 nm,column temperature 30 ℃.Result： The content of ursolic acid in different processed products of Fructus Gardeniae was in order of Gardeniae Fructus（middle,1.03 mg.g-1） Gardeniae Fructus（small,0.68 mg.g-1） Gardeniae Fructus（large,0.57 mg.g-1） Fructus Gardeniae Praeparatus（0.12 mg.g-1） Fructus Gardeniae Praeparatus（light,0.11 mg.g-1） Fructus Gardeniae Praeparatus（heavy,0.09 mg.g-1）.Conclusion： Heating time and tempreture may have some effect on the content of ursolic acid in Fructus Gardeniae.

关 键 词：栀子 炒焦 熊果酸 高效液相色谱 

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