茯苓性味组分的拆分研究  

The Research for Fraction-splitting of Poria cocos in Nature and Flavor

作　　者：王晓菲[1] 胡佳丽[1] 林喆[1] 窦德强[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《中国现代中药》2014年第11期901-904,907,共5页Modern Chinese Medicine

基　　金：国家重点基础研究发展计划(973计划)(2013CB531803);2013辽宁省高等学校创新团队课题(LT2013020)

摘　　要：目的:建立茯苓性味组分的拆分方法。方法:将有机溶剂萃取和大孔吸附树脂梯度洗脱等多种分离方法联合应用,对茯苓水煎液按其性味组分进行拆分。结果:茯苓水煎液被拆分成石油醚萃取组分、乙酸乙酯萃取组分、大孔吸附树脂水洗组分、大孔吸附树脂醇洗组分和大分子组分,建立各组分的指纹图谱,并对各组分进行表征。结论:石油醚萃取组分主要为脂溶性成分,乙酸乙酯组分主要为三萜类成分,大孔吸附树脂水洗组分主要为小分子糖类等成分,大孔吸附树脂醇洗组分主要为氨基酸类成分,大分子物质主要为多糖类成分。Objective： To establish the method for fraction-splitting of Poria cocos in nature and flavor. Methods： The nature and flavor of the water decoction for Poria cocos were split based on the combination of various separation methods including organic solvent extraction, gradient elution of macroporous adsorption resin. Results： The water decoction of Poria cocos was split to the constituent of petroleum ether extraction, ethyl acetate extraction, the water and ethanol eluting extraction from macroporous adsorption resin and macromolecule. The fingerprints for these constituents were established and each constituent was characterized. Conclusion： The constituent of petroleum ether extraction was mainly liposoluble, and the ethyl acetate extraction was mainly triterpenoids. The main constituents of water eluting from were mieromolecule saecharides, and the ethanol eluting fraction were amino acids from macroporous adsorption resin. The macromolecule substance were mainly polysaccharides.

关 键 词：茯苓 组分拆分 脂溶性成分 三萜类成分 多糖类成分 

分 类 号：R692.5[医药卫生—泌尿科学]