甘草炮制条件对18α-Gly和18β-Gly含量及比例的影响  

Effects of licorice processing conditions on content and proportion of 18α-glycyrrhizic acid and 18β-glycyrrhizic acid

作　　者：赵燕燕[1,2] 李杨[2] 刘丽艳[1] 柳亚飞[2] 高博[3] 

机构地区：[1]河北大学医学实验中心,河北保定071000 [2]河北大学化学与环境科学学院,河北保定071002 [3]河北大学临床医学院,河北保定071000

出　　处：《河北大学学报（自然科学版）》2015年第2期138-146,共9页Journal of Hebei University(Natural Science Edition)

基　　金：河北省自然科学基金资助项目(H2013201203);河北大学医学学科专项建设资金资助项目(2014A1003)

摘　　要：研究甘草在炮制过程中不同炮制条件对甘草中主成分差向异构体18α-甘草酸(18α-Gly)和18β-甘草酸(18β-Gly)及杂质含量和比例关系变化的影响及其变化规律.采用Durashell-C18色谱柱(250mm×4.6mm,5μm),以0.01mol/L高氯酸铵(氨水调节pH至8.20)-甲醇(体积比为48∶52)为流动相,流速0.80mL/min,检测波长254nm,柱温50℃,进样量10μL.观察炮制时间、炮制温度对甘草饮片中主成分和杂质的含量及对甘草酸2个差向异构体比例的影响.经炮制后的甘草主成分总含量较甘草饮片均有所下降,炮制时间的延长会使甘草饮片主成分的损失量逐渐增加,但对甘草饮片中主成分异构体18α-Gly和18β-Gly的比例关系无影响.当炮制温度小于90℃时,炮制温度和炮制时间对甘草饮片中的主成分异构体(18α-Gly和18β-Gly)和杂质含量的影响不明显;当炮制温度达到140℃后,炮制时间的延长会使18α-Gly和18β-Gly分解,主成分含量显著降低.甘草的主成分和杂质对各炮制因素具有一定敏感性,可考虑作为炮制程度的一个辅助质量指标引入甘草质量控制体系.To study the effects and change rule of licorice processing conditions on the content and proportion of the principal component isomer 18α-glycyrrhizic acid （18α-Gly） and 18/？-glycyrrhizic acid （18β- Gly） ,and on the content of impurity during processing. The assay was carried out on a Durashell-C18 column（250 mm×4.6 mm,5 μm） with 0. 01 mol/L ammonium perchlorate（the pH value was adjusted to 8.20 with ammonia）-methanol（the volume ratio is 48 ： 52） as mobile phase at a flow rate of 0.80 mL/min,and the detection wavelength was set at 254 nm. The column temperature was 50 ℃ and the injection volume was 10 μL. Effects of processing time,processing temperature on the content of principal component and impurity,and on the proportion of principal component isomer were observed. Compared with licorice pieces,the total content of principal component were declined after processing. The loss of the principal component in licorice pieces were gradually increased with the extended processing time. But the proportion of principal component isomer 18a-Gly, 18β-Gly remained constant. When processing temperature below 90 ℃, the effects of processing time, processing temperature on the content of the principal component and impurity in licorice pieces was not obvious. When heated to 140 ℃, the degradation of 18α-Gly, 18β-Gly occurred with the extended processing time, and the content of principal component decreased significantly. The proportion of the principal component in licorice pieces was not affected by the processing time and the processing temperature. The principal component and impurity in licorice pieces were sensitive to each processing factor,which could be part of the scientific evidences for completing quality control system of licorice.

关 键 词：甘草 炮制条件 甘草酸 差向异构体 变化规律 

分 类 号：O657.7[理学—分析化学] R9[理学—化学]