甘遂及不同炮制品石油醚部位HPLC特征图谱比较研究  

Comparative Study on HPLC Characteristic Chromotography of the Petroleum Ether Part of Kansui Radix and Different Processing Products

作　　者：石典花[1] 孙立立[1] 张姗姗[2] 

机构地区：[1]山东省中医药研究院,山东济南250014 [2]山东中医药大学,山东济南250014

出　　处：《四川中医》2013年第9期47-49,共3页Journal of Sichuan of Traditional Chinese Medicine

基　　金：2008年中医药行业科研专项"中药麸制及有毒中药炮制技术与原理研究(编号:200807039);山东省中医药科技发展计划项目"有毒中药甘遂醋制工艺和质量标准研究及减毒增效原理的探讨"(编号:2011-178)

摘　　要：目的:考察不同炮制方法对甘遂石油醚部位HPLC特征图谱的影响。方法:采用HPLC法测定甘遂及不同炮制品石油醚部位的特征图谱。结果:不同炮制方法对甘遂石油醚部位的特征峰的峰面积均有影响,加热和加醋均可使峰面积降低,两者共同作用可使峰面积下降幅度增大,且顺序不一峰面积下降幅度不一。结论:醋炙为甘遂最合理的炮制方法。Objective： To study the effect of different processing methods on the HPLC characteristic chromotography of the petroleum ether part of Kansui Radix. Methods： Using HPLC to determine the characteristic chromotography of the petroleum ether part of Kansui Radix and different processing products. Results： All of the different processing methods could influence the area of characteristic peaks of the petroleum ether part of Kansui Radix,both heating and adding vinegar could decrease the area of characteristic peaks,and their common role could decrease more than using alone,the order could influence the decreasing of the area of characteristic peaks. Conclusion： Stir-baking with vinegar is the most reasonable processing method for Kansui Radix.

关 键 词：甘遂 不同炮制品 HPLC特征图谱 石油醚部位 

分 类 号：R284.2[医药卫生—中药学]