栀子大黄汤不同配伍对绿原酸溶出的影响  

Effect on Dissolution of Chlorogenic Acid in Different Compatibility of ZZDHD

作　　者：李晶晶[1] 冯芳[1,2] 

机构地区：[1]中国药科大学药物分析教研室,江苏南京210009 [2]中国药科大学药物质量与安全预警教育部重点实验室,江苏南京210009

出　　处：《广州化工》2015年第6期51-52,104,共3页GuangZhou Chemical Industry

基　　金：国家自然科学基金项目(No:81274063);江苏高校优势学科建设工程资助项目

摘　　要：建立栀子大黄汤中绿原酸含量测定方法,比较不同配伍条件下绿原酸溶出差异,探寻溶出规律。Lichrospher C18(4.6 mm×250 mm,5μm)色谱柱,甲醇-0.5%乙酸,流速为1 m L/min,柱温30℃,检测波长:325 nm。栀子与大黄配伍后绿原酸溶出量较单味栀子增加33.33%,全方配伍后绿原酸溶出量则降低20.8%。复方配伍对绿原酸的溶出有一定的影响。A method for the determination of chlorogenic acid in ZZDHD was established and the different dissolution in different compatibility was compared, the dissolution characteristics were explored.Lichrospher C18 column （4.6 mm× 250 mm, 5 μm） , methanol-0.5% acetic acid, flow rate was 1 mL/min, column temperature was 30 ℃, wavelength was 325 nm.The content of chlorogenic acid increased 33.33% after the compatibility of gardenia with rhubarb, while decreased 20.8% in ZZDHD.Different combinations of complex prescription of Chinese herbal medicine had great influence on the dissolution of chemical component content.

关 键 词：栀子大黄汤 配伍 绿原酸 溶出 

分 类 号：R917[医药卫生—药物分析学]