不同加工方法对茯苓及茯苓皮中茯苓酸含量的影响  

Effects of Different Processing Methods on the Content of Pachymic Acid in White Poria and Poria Peel

作　　者：李习平[1] 庞雪[2] 周逸群[2] 罗怀浩[2] 王成诚[2] 石继连[2] 

机构地区：[1]岳阳职业技术学院生物医药系,湖南岳阳414000 [2]湖南中医药大学药学院

出　　处：《中国药师》2015年第9期1453-1455,共3页China Pharmacist

基　　金：湖南省教育厅科研项目(编号:12C1259);国家中医药管理局中药炮制学重点学科(编号:国中医药人教发[2012]32号);湖南省"十二五"重点学科中药学专业(编号:湘教发[2011]76号)

摘　　要：目的:考察不同加工方法对茯苓及茯苓皮中茯苓酸含量的影响。方法:采用高效液相色谱法测定各种不同茯苓加工品中茯苓酸的含量,采用Apollo C18色谱柱(250 mm×4.6 mm,5μm),以乙腈-0.5%磷酸水溶液为流动相,流速:1.0 ml·min-1,检测波长:210 nm,柱温:30℃。结果:茯苓皮中茯苓酸的含量>茯苓,且经蒸制后两者的含量均明显降低,其中生切品>传统法蒸品>高压蒸品。结论:茯苓酸对热压不稳定,茯苓经过蒸制后,其含量降低。本研究可为茯苓饮片的规范化加工炮制和质量控制提供参考。Objective： To compare the effects of different processing methods on the contents of pachymic acid in white poria and poria peel. Methods： An HPLC method was used on an Apollo Cls column（250 mm ×4.6 mm,5 μm） with acetonitrile4）. 5% phos- phoric acid as the mobile phase, the flow rate was 1.0 ml · min-1 ,the column temperature was at 30℃ ,and the detection wavelength was at 210 nm. Results： The pachymic acid content in poria peel was higher than that in white poria, both of them were reduced obvi- ously after steaming, and the order was raw product 〉 traditional steamed product 〉 high pressure steamed product. Conclusion： Af- ter poria is steamed, pachymic acid cant keep stable under heat and pressure, and the higher the thermal pressure, the lower pachymic acid. The paper can be served as a scientific proof to standardize the processing and quality control of poria.

关 键 词：茯苓 茯苓皮 炮制 茯苓酸 含量 影响 

分 类 号：R283[医药卫生—中药学]