不同醋制方法对香附中指标成分含量的影响  

Influences of Different Vinegar Processing Methods on Contents of Index Components in Cyperi Rhizoma

作　　者：季宁平[1] 卢君蓉[1] 李文兵 盛菲亚[1] 王世宇[1] 

机构地区：[1]成都中医药大学药学院,中药材标准化教育部重点实验室,中药资源系统研究与开发利用省部共建国家重点实验室培育基地,成都611137 [2]四川新绿色药业科技发展股份有限公司,成都611190

出　　处：《中国实验方剂学杂志》2015年第7期5-7,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金青年基金项目(81303227)

摘　　要：目的:比较香附生品及其不同醋制品中圆柚酮、香附烯酮及α-香附酮的含量变化,从物质基础出发,研究不同炮制方法对该药材质量的影响。方法:采用HPLC测定圆柚酮、香附烯酮及α-香附酮含量,流动相甲醇-水(68∶32),检测波长242 nm。比较不同香附炮制品中3种指标成分的含量。结果:与生品相比,醋蒸品中圆柚酮、香附烯酮及α-香附酮分别下降了12.9%,14.2%,12.5%;醋煮品中各成分含量分别降低了23.1%,12.8%,18.7%;醋炙品中香附烯酮虽然增加了14.4%,但其他2种成分的含量大幅下降,圆柚酮约降低62.5%,α-香附酮降低44.9%。结论:醋炙法能使香附烯酮含量增加。各醋制法均能使样品中圆柚酮和α-香附酮的含量较生品降低,若以3种成分含量总体降低幅度小为原则,则选择醋蒸法为香附最佳醋制法。Objective： To compare contents change of of nootkatone, cyperotundone and a-cyperone in raw Cyperi Rhizoma and its different vinegar-processed products, to investigate effect of vinegar processing methods on its quality starting from material base. Method： HPLC was employed to determine contents of nootkatone, eyperotundone and a-cyperone in vinegar-processed products with mobile phase of methanol-water （68： 32） and detection wavelength at 242 nm. Result： Comparing to contents of nootkatone, cyperotundone and α-eyperone in raw Cyperi Rhizoma, contents of these three components in vinegar-steamed product decreased by 12.9%, 14.2% , 12.5% ; in vinegar-boiled product, they decreased by 23.1% , 12. 8% , 18.7% ; in vinegar-fried product, cyperotundone increased by 14.4% , but contents of the other two components decreased substantially, nootkatone and α-cyperone decreased by 62.5% and 44.9% , respectively. Conclusion： Stir-baking with vinegar can increase the content of cyperotundone. Each vinegar processing method can decrease contents of nootkatone and α-cyperone. In term of the lowest change of total contents of these three components as the principle, vinegar steaming method is the best process.

关 键 词：香附 生品 醋蒸 醋煮 醋炙 香附烯酮 圆柚酮 Α-香附酮 

分 类 号：R283.3[医药卫生—中药学] R943.1[医药卫生—中医学]