不同蒸制时间对栀子质量的影响  

Effects of Different Steaming Time on Quality of Gardeniae Fructus

作　　者：高晓艳[1] 萧伟[1] 徐海娟[1] 姚青[1] 凌娅[1] 

机构地区：[1]江苏康缘药业股份有限公司中药制药过程新技术国家重点实验室,江苏连云港222001

出　　处：《中国实验方剂学杂志》2014年第15期35-36,共2页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：江苏省第四期"333工程"科研项目(热毒宁注射液产业化及上市后再评价研究)

摘　　要：目的：比较不同蒸制时间对栀子中栀子苷含量和指纹图谱的影响.方法：将栀子分别蒸制上气1,2,3次,干燥处理,比较不同栀子炮制品中栀子苷含量和指纹图谱.采用HPLC测定栀子苷含量,流动相乙腈-水（15∶85）,检测波长238 nm;利用HPLC测定栀子指纹图谱,流动相甲醇（A）-0.1％磷酸溶液（B）梯度洗脱（0～ 50 min,20％ ～60％ A;50 ～ 60 min,60％ A）,流速0.8 mL·min-1,检测波长225 nm.结果：栀子蒸至上气1,2,3次时栀子苷质量分数分别为3.06％,4.07％,4.19％,三者的指纹图谱相似度均＞0.96.结论：蒸制时间是影响栀子中栀子苷含量的重要因素之一,建议蒸至上气2次.Objective：To compare effects of different steaming time on the content of jasminoidin and fingerprint of Gardeniae Fructus.Method：Gardeniae Fructus was processed by steaming once,twice and thrice,then drying,the content of jasminoidin and fingerprint of different processed products of Gardeniae Fructus was compared.HPLC was employed to determine the content of jasminoidin with mobile phase of acetonitrile-water （15∶ 85） and detection wavelength at 238 nm; HPLC was adopted to determine fingerprint of Gardeniae Fructus with mobile phase of methanol （A）-0.1％ phosphoric acid solution （B） for gradient elution （0-50 min,20％-60％ A; 50-60 min,60％ A）,a flow rate of 0.8 mL ·min-1 and detection wavelength at 225 nm.Result：The content of jasminoidin steaming once,twice and thrice were 3.06％,4.07％ and 4.19％,respectively;fingerprint similarities of these processed products were more than 0.96.Conclusion：Steaming time was one of important factors for Gardeniae Fructus which affected the content of jasminoidin,recommended steaming twice.

关 键 词：栀子 栀子苷 指纹图谱 蒸制时间 相似度评价 

分 类 号：R283.6[医药卫生—中药学] R284.1[医药卫生—中医学]