鲜地黄加工炮制后新成分含量变化研究  

Content Changes of Chemical Constituents Produced in Fresh Radix Rehmanniae after Processing

作　　者：宋志前[1] 曾林燕[2] 王淳[1] 张琳琳[1] 杜智勇[1] 刘振丽[1] 

机构地区：[1]中国中医科学院中医基础理论研究所,北京100700 [2]江西省药物研究所,南昌330029

出　　处：《世界科学技术-中医药现代化》2014年第2期346-351,共6页Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology

基　　金：国家自然科学基金委面上项目(81073050):中药蒸法炮制中Maillard反应对功效变化的影响;负责人:刘振丽

摘　　要：目的:分析鲜地黄加工炮制成生地黄和熟地黄后新产生成分含量变化。方法:采用HPLC法,研究鲜地黄加工成生地黄及炮制成熟地黄中,新产生的2个化学成分:5-羟甲基麦芽酚(DDMP)和5-羟甲基糠醛(5-HMF)含量变化,并测定市售生地黄和熟地黄中两者的含量。色谱条件:Zorbax SB-C18色谱柱(250 mm×4.6 mm,5μm);流动相:甲醇-水(5∶95);流速1.0 mL·min-1;检测波长280 nm。结果:鲜地黄中未检测到DDMP和5-HMF,加工炮制成生地黄和熟地黄后均检测到,其在熟地黄中的含量高于生地黄,在熟地黄中两者的含量均随炮制时间的延长而逐渐升高,分别炮制至24 h和32 h达到最高,随后降低。在市售3批生地黄和10批熟地黄中均检测到这2个成分,5-HMF的含量熟地黄高于生地黄,DDMP含量生地黄和熟地黄没有明显差异。结论:鲜地黄加工成生地黄及炮制成熟地黄后产生DDMP和5-HMF,含量随炮制时间延长逐渐升高。熟地黄中5-HMF含量与生地黄中有明显差异。This study was aimed to analyze the content variations of chemical constituents produced in fresh Radix Rehmanniae （Xian-Di-Huang） after processing into Radix Rehmanniae Recens （Sheng-Di-Huang） and Radix Rehmanniae Preparata （Shu-Di-Huang）. HPLC was used in the study of preparing Xian-Di-Huang into Sheng-Di-Huang, and the processing into Shu-Di-Huang. The contents of two newly produced chemical components, which were 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one （DDMP） and 5-hydryoxymethyl-furfural （5-HMF）. The contents of both chemical components were determined in Sheng-Di-Huang and Shu-Di-Huang bought from the market. The Zorbax SB-C18 column （250 mm × 4.6 mm, 5 μm） was used. The mobile phase was methanol-wa-ter （5：95）. The flow rate was 1.0 mL·min-1. The detection wavelength was set at 280 nm. The results showed that no DDMP or 5-HMF was detected in Xian-Di-Huang. However, after processing, DDMP and 5-HMF can be de-tected in both Sheng-Di-Huang and Shu-Di-Huang. The content in Shu-Di-Huang was higher than that in Sheng-Di-Huang. Both contents in Shu-Di-Huang were gradually increased along with processing time. The con-tent reached to the highest level after processing for 24 h and 32 h, respectively. And then, the content decreased. Both DDMP and 5-HMF were detected from three batches of Sheng-Di-Huang and ten batches of Shu-Di-Huang＆amp;nbsp;bought from the market. The content of 5-HMF was higher in Shu-Di-Huang than in Sheng-Di-Huang. There was no obvious difference in the content of DDMP between Sheng-Di-Huang and Shu-Di-Huang. It was concluded that DDMP and 5-HMF were produced in the processing Sheng-Di-Huang and Shu-Di-Huang. The contents were gradually increased along with the prolonging of processing time. There was obvious difference in the content of 5-HMF in Shu-Di-Huang and Sheng-Di-Huang.

关 键 词：鲜地黄 生地黄 熟地黄 5-羟甲基麦芽酚 5-羟甲基糖醛 含量 

分 类 号：R283[医药卫生—中药学]