炮制对蒺藜皂苷类成分的影响  

Effect of processing on Tribulus terrestris saponins conent

作　　者：李瑞海[1] 冯琳[1] 马欣悦[1] 刘书平[1] 孙延君[1] 贾天柱[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《中成药》2015年第7期1526-1529,共4页Chinese Traditional Patent Medicine

基　　金：国家药典委员会;国家药品标准科研项目201203

摘　　要：目的 测定炮制前后蒺藜的皂苷成分含有量并推测其炮制机理。方法 蒺藜甲醇提取液的正丁醇部位的HPLC分析采用Ultimate LP-C18色谱柱（250 mm×4.6 mm,5μm）,流动相为甲醇-水（80∶20）,检测波长203 nm;采用高氯酸作显色剂,蒺藜皂苷元为指标,测定蒺藜总皂苷。结果 蒺藜皂苷元在0.82~7.38μg和24.6~86.1μg有良好的线性关系,平均回收率分别为99.3%和100.7%。蒺藜经清炒法、烘制法炮制后,其总皂苷含有量下降,皂苷元含有量增加。结论 实验结果表明,蒺藜烘制与清炒作用相同,其机理可能为其皂苷经炒制转化为结构性质更为稳定的蒺藜皂苷元成分。AIM To measure the saponins content from Tribulus terrestris before and after the processing and to speculate their processing mechanism of action. METHODS The analyses of n-butanol part of Tribulus terrestris methanolic extract were performed on Ultimate LP-C18column（ 250 mm × 4. 6 mm,5 μm） with methanol water（ 80 ∶ 20） as mobile phase,the detection wavelength was set at 203 nm. The perchloric acid was adopted as developer and 25R-spirostan-4-ene-3,12-dione as the marker to determine the Tribulus terrestris saponins content. RESULTS 25R-spirostan-4-ene-3,12-dione had good linear relationship in the range of 0. 82-7. 38 μg for HPLC and24. 6-86. 1 μg for colorimetry,their average recoveries were 99. 3% and 100. 7%,respectively. After stir-baking or stoving,total saponins from Tribulus terrestris decreased,and 25R-spirostan-4-ene-3,12-dione content increased.CONCLUSION The experimental data shows that stir-baking or stoving has the same effect on the processing of Tribulus terrestris,their mechanism of action is related to the change of saponins into structural stable aglycone.

关 键 词：蒺藜 炒制 烘制 蒺藜皂苷元 比色法 炮制机理 

分 类 号：R283[医药卫生—中药学]