柴胡水煎过程中皂苷成分的变化规律  

Variation of Saponins in Radix Bupleuri During Decoction Process

作　　者：刘树强[1] 王术玲[1] 高晓玲[1] 曾元儿[1] 

机构地区：[1]广州中医药大学中药学院,广东广州510006

出　　处：《中药新药与临床药理》2013年第6期602-606,共5页Traditional Chinese Drug Research and Clinical Pharmacology

基　　金：国家自然科学基金项目(81102530)

摘　　要：目的研究柴胡煎煮前后及其水煎液在酸碱环境中皂苷成分的变化。方法以柴胡皂苷a、d、b2为指标,采用高效液相色谱法。色谱柱为LUBEX Ecosil C18(4.6 mm×250 mm,5μm),流动相为乙腈-水,梯度洗脱,流速为1.0 mL·min-1;柱温30℃;检测波长为204 nm(检测柴胡皂苷a、d)和254 nm(检测柴胡皂苷b2)。结果水煎后,柴胡皂苷b2大幅增加,柴胡皂苷a、d逐渐减少;水煎过程中3种柴胡皂苷含量随煎煮时间、温度、pH值有不同程度的变化,柴胡水煎液经人工肠液、人工胃液不同时间孵育后,3种皂苷的含量呈动态变化。结论柴胡中的皂苷类成分在柴胡煎煮前后会发生变化,并且其水煎液中的皂苷类成份在不同酸碱环境中亦呈动态变化。Objective To study and analyze the changes of saponis in Radix Bupleuri before and after decoction aml in Radix Bupleuri decoction under various pH values. Methods Saikosaponin a, d, b2 were used the evaluation indexes. High performance liquid chromatography was performed on LUBEX Ecosil C18 column（4.6 mm · 250 ram,5 μm） with mobile phase of acetonitrile-water at gradient elution. The volume flow rate was 1.0 mL· min-1, column temperature was 30℃, and detection wavelength was set at 204 nm for saikosaponin a, d and 254 nnl for saikosaponin b2. Results After decocting with water, saikosaponin b2 content was significantly increased and saikosaponins a, d were significantly reduced. In decoction process, the contents of three kinds of saikosaponins changed with decocting time, temperature and pH value. After Radix Bupleuri decoction was incubated with artificial intestinal juice aml artificial gastric juice for different time, a dynamic change of the contents of three kinds of saponins was shown. Conclusion The contents of saponis in Radix Bupleuri vary before and after decoction and in Radix Bupleuri decoction under various pH values.

关 键 词：柴胡 水煎液 皂苷成分 变化规律 

分 类 号：R284.1[医药卫生—中药学]