菟丝子生品及3种炮制品中总黄酮含量的比较研究  

The Study on Total Flavonoids Content Comparison of Cuscuta chinensis and Three Differently Processed Products

作　　者：杨颂[1] 蒯丹平 李莎莎[1] 徐何方 李亭亭[1] 徐新房 李向日[1] 

机构地区：[1]北京中医药大学中药学院,北京100102

出　　处：《世界科学技术-中医药现代化》2015年第1期178-181,共4页Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology

基　　金：国家自然科学基金委面上项目(81274081):南方菟丝子盐炙增强补肾固精的药效物质基础及炮制原理研究;负责人:李向日

摘　　要：目的:建立菟丝子总黄酮含量测定方法,并比较生品及3种炮制品的总黄酮含量。方法:采用紫外分光光度法,以金丝桃苷为对照品,建立菟丝子总黄酮的含量测定方法,并用此方法测定生品及3种炮制品的总黄酮含量。结果:建立了菟丝子总黄酮的含量测定方法,用此方法测定菟丝子生品中的总黄酮含量为1.68%,清炒品为2.26%,酒炙品为2.27%,盐炙品为2.22%。结论:本方法简便、准确,适合于菟丝子总黄酮含量的测定,菟丝子炮制后的总黄酮含量较生品有了显著升高,其中酒炙品升高最多。The aim is to establish the method for quantitative analysis of total flavonoids, and compare the content of total flavonoids in Cuscuta chinensis before and after processing. Through UV method with hyperoside as the standard, the content of total flavonoids of Cuscuta chinensis and three kinds of processed products were measured, respectively. The total flavonoids content of Cuscuta chinensis was 1.68%, content of stir-fried product was 2.26%, the content of processed product with wine was 2.27% and with salt was 2.22%. The established method was simple, accurate, and available for measuring the content of total flavonoids of Cuscuta chinensis. After processing the content of total flavonoids was significantly increased, and the processed product with wine had the most increase.

关 键 词：总黄酮 金丝桃苷 炮制 含量测定 

分 类 号：R284.1[医药卫生—中药学]