炮制对巴戟天中蒽醌类成分的影响  

Changes of anthraquinones from processed Morindae officinalis Radix

作　　者：李倩[1] 朱水娣[2] 刘硕[3] 马务迢 刘伟贤 丁平[1] 

机构地区：[1]广州中医药大学中药学院,广东广州510006 [2]广州中医药大学门诊部,广东广州510006 [3]无限极(中国)有限公司,广东广州510665

出　　处：《中成药》2015年第6期1284-1288,共5页Chinese Traditional Patent Medicine

基　　金：巴戟天盐炙品指纹图谱(蒽醌)研究(PPD/11/07/014);广东省自然科学基金重点项目(06105061)

摘　　要：目的研究巴戟天的3种炮制品(巴戟肉、盐巴戟天、制巴戟天)在炮制过程中蒽醌类化学成分的变化。方法应用HPLC检测技术,以甲基异茜草素-1-甲醚及总蒽醌类化学成分为评价指标,分别考察3种炮制品在不同蒸制时间、加盐量及盐蒸时间、甘草量及煎煮时间条件下蒽醌类化学成分的变化。结果甲基异茜草素-1-甲醚在加热和加入辅料盐后均有增溶现象,但随着时间的延长,其含有量逐渐下降;在加入辅料甘草后该成分明显下降。总蒽醌类化学成分在不同炮制过程中随着加热时间的增加和辅料盐、甘草的加入,其变化均为先上升后下降。结论控制巴戟天炮制时间和辅料用量有助于控制巴戟天炮制品的质量。AIM To investigate the changes of anthraquinones from three kinds of processed Bajitian （Morin- dae officinalis Radix）, including steaming-, salt-steaming-, and licorice-boiling Bajitian. METHODS Rubia- din-l-methyl ether and total anthraquinones content were selected as quality index by HPLC to analyze the changes under the conditions of the steaming time, the salt consumption, salt-steaming time, the licorice consumption and decoction time. RESULTS The solubilization for rubiadin-l-methyl ether was found in the heating process and the addition of salt, but their content gradually decreased as the heating time extended. But adding licorice reduced rubiadin-l-methyl ether content. With the heating time extended and the addition of excipients, the peak area of to- tal anthraquinones increased and then decreased. CONCLUSION Controlling the processing time plays a key role in the control of processed products of Bajitian.

关 键 词：巴戟天 蒽醌 甲基异茜草素-1-甲醚 炮制 

分 类 号：R283[医药卫生—中药学]