炒莱菔子水提液中萝卜苷在人工胃肠液中的稳定性研究  

Stability of Glucoraphenin in Artificial Gastic and Intestinal Juicefrom Water Extractof Roasted Raphani Semen

作　　者：朱立俏[1] 于绍华 张茜 周洪雷[1] 张玲[1] ZHU Liqiao;YU Shaohua;ZHANG Xi;ZHOU Honglei;ZHANG Ling(Pharmacy College,Shandong University of Traditional Chinese Medicine,Jinan 250355,Shandong,China)

机构地区：[1]山东中医药大学药学院,山东济南250355

出　　处：《中华中医药学刊》2019年第1期32-35,共4页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81503252);山东省自然科学基金项目(ZR2014HQ005;ZR2015HM080);山东省重点研发计划项目(2017GSF19105)

摘　　要：目的:考察炒莱菔子水提取液中的萝卜苷在人工胃肠液中的稳定性。方法:采用高效液相色谱测定莱菔子水提液中萝卜苷在人工胃液NE(未加胃蛋白酶)、人工胃液和人工肠液NE(未加胰酶)、人工肠液中不同时间的峰面积,计算各自质量浓度及平均降解百分率。结果:萝卜苷在人工胃肠液中均较稳定,通过单因素方差分析各时间点降解百分率与0 h比较均无显著性差异(P>0.05)。结论:萝卜苷在人工胃肠液中稳定性良好。Objective:To investigate the stability of glucoraphenin in artificial gastic and intestinal juice from water extractof roasted Raphani Semen.Method:The area of glucoraphenin at different time points in artificial gastic fluid with or without pepsin and artificial intestinal fluid with or without pancreatin was determined by HPLC,and the mass concentration and average remaining percentage were calculated respectively.Result: Glucorapheninwas stable in artificial gastric andintestinal juice.The degradation percentage did not have significant difference between 0 hour and each time point by One-way analysis of variance.Conclusion: Glucoraphenin was stable both in artificial gastric juice and in intestinal juice,no matter whether the relative enzyme was added in.

关 键 词：炒莱菔子 萝卜苷 人工胃肠液 稳定性 

分 类 号：R284.2[医药卫生—中药学]