不同提取方式对白芍化学成分含量的影响  

Effect of Different Extraction Methods on Chemical Components Contents in Raw Radix Paeoniae Alba

作　　者：秦亚东[1] 李飞[2] 周宙[1] 

机构地区：[1]安徽中医药高等专科学校,安徽芜湖241002 [2]安徽亳州市食品药品检验所,安徽亳州236800

出　　处：《现代中药研究与实践》2014年第4期50-53,共4页Research and Practice on Chinese Medicines

基　　金：2013年度安徽省高校省级科研项目(KJ2013B114)

摘　　要：目的比较不同提取方式(超声波法、传统热水提取法及微波辅助提取法)对白芍中芍药苷及多糖含量的影响。方法采用液相色谱法、硫酸-苯酚显色法分别测定白芍药材中芍药苷及多糖的含量。结果传统热水提取方法对多糖的溶出较为有利,超声提取法对芍药苷溶出较为有利。结论不同提取方式对白芍药材中化学成分的溶出有一定的影响。Objective To compare the content of paeoniflorin and polysaccharide in raw Radix PaeoniaeAlba with different extraction methods（ultrasonic extraction, hot water extraction, microwave extraction）.Methods An HPLC and sulfuric acid-phenol coloration method were established in order to determine thecontent of paeoniflorin and polysaccharide. Results It was evident that the content of paeoniflorin was the highestin ultrasonic extraction and the content of polysaccharide was the highest in hot water extraction. ConclusionDifferent extraction methods have significant impact on the content of paeoniflorin and polysaccharide in rawRadix Paeoniae Alba.

关 键 词：白芍 超声波提取 传统热水提取 

分 类 号：R284.2[医药卫生—中药学]