枳壳麸炒前、后主要活性成分的含量变化  

Content Changes of Main Active Ingredients in Aurantii Fructus before and after Frying with Wheat Bran

作　　者：李正红[1] 夏放高 陈海芳[1] 骆利平[1] 魏莹[1] 杨标[1] 袁金斌[1] 龚千峰[1] 杨武亮[1] 

机构地区：[1]江西中医药大学现代中药制剂教育部重点实验室,南昌330004 [2]江西钟山药业有限责任公司,江西九江332501

出　　处：《中国实验方剂学杂志》2013年第19期18-21,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(81260612);国家中医药管理局"中医药行业科研专项"项目(201007011);江西省青年科学基金项目(20122BAB215039)

摘　　要：目的:考察枳壳饮片麸炒前、后主要活性成分的含量变化。方法:采用RP-HPLC测定柚皮苷、新橙皮苷、辛弗林、川陈皮素、橘皮素、水合橘皮内酯、橘皮内酯、马尔敏和葡萄内酯的含量,考察10批枳壳饮片麸炒前、后主要活性成分的含量变化。结果:麸炒后枳壳饮片中柚皮苷、新橙皮苷、辛弗林、川陈皮素、橘皮素、水合橘皮内酯、橘皮内酯和马尔敏含量均略微下降,而葡萄内酯含量明显上升。葡萄内酯小剂量(0.6 mg·kg-1)对正常小鼠小肠运动具有促进作用,高剂量(9 mg·kg-1)则具有抑制作用。结论:麸炒后葡萄内酯含量的升高是枳壳炮制的目的,可通过主要活性成分的变化规律阐述枳壳饮片的炮制机制。Objective： To investigate content changes of main active constituents in Aurantii Fructus before and after frying with wheat bran. Method： The contents of naringin, neohesperidin, synephrine, nobiletin, tangeretin, meranzin hydrate, meranzin, marmin and auraptene were determined by RP-HPLC, content changes of main active constituents from ten batches of Aurantii Fructus before and after frying with wheat bran were investigated. Result： The contents of naringin, neohesperidin, synephrine, nobiletin, tangeretin, meranzin hydrate, meranzin and marmin fell down after Aurantii Fructus fried with wheat bran, but the content of auraptene increased significantly. Small dose （0.6 mg ·kg^-1） of auraptene had role in promoting normal mice intestinal motility, while high dose （9 mg ·kg^-1 ） showed inhibition. Conclusion： Increasing of the content of auraptene risen was purpose of Aurantii Fructus processed with wheat bran, it could elaborate processing mechanisms of Aurantii Fructus through analyzing variation of main active ingredients.

关 键 词：枳壳 麸炒 主要活性成分 反相高效液相色谱 药效试验 含量变化 

分 类 号：R283.1[医药卫生—中药学]