炮制前后刺蒺藜果实中槲皮素和山柰素含量的比较  

Quercetin and Kaempferia galanga element comparative in before and after the processing of Tribulus terrestris fruit

作　　者：何那拉 肖田梅[1] 陈玉花[1] 席海山[1] 白梅荣[1] 包明兰[1] 

机构地区：[1]内蒙古民族大学,通辽028043

出　　处：《北方药学》2015年第3期6-7,共2页Journal of North Pharmacy

基　　金：内蒙古自然科学基金(编号2013MS1203)

摘　　要：目的:验证传统清炒法对刺蒺藜果实中槲皮素和山柰素的影响。方法:采用Kromasi L -C_(18)(250mm×4.6mm,5μm)色谱柱,流动相:甲醇∶0.4%磷酸水溶液,梯度洗脱(甲醇37%~50%,0~40min),流速1.0ml·min^(-1),检测波长:360nm,柱温:35℃,进样量:15μl。结果:生蒺藜中槲皮素含量为0.259mg/g,山柰素含量为0.036mg/g;制蒺藜中槲皮素含量为0.211mg/g,山柰素含量为0.025mg/g。结论:炮制前后刺蒺藜中槲皮素和山柰素含量无显著差异,即炮制对蒺藜强壮和抗衰老作用的槲皮素和山柰素含量无影响。objective：To verify the effects of traditional stir-fried method of on with tribulus terrestris fruit. Methods：The Kromasi L -C18（250mm×4.6mm,5μm） chromatographic column,mobile phase：methanol,0.4% phosphoric acid aqueous solution,gradient elution（methanol 37%~50%,0~40min）,flow rate 1.0ml·min^-1,detection wavelength：360nm,column temperature：35℃,sample quantity：15μl. Results：quercetin content in raw thistles is 0.259mg/g,kaempferia galanga content of 0.036mg/g;Quercetin content in the system of thistles is 0.211 mg/g,kaempferia galanga content is 0.025mg/g.Conclusion：Quercetin and Kaempferia galanga element content had no significant difference in before and after the processing of tribulus terrestris,the processing has no effect on thistles strength and anti-aging of quercetin and Kaempferia galanga element content with tribulus terrestris.

关 键 词：制(生)刺蒺藜 槲皮素 山柰素 炮制 含量比较 

分 类 号：R927.2[医药卫生—药学]