配伍共煎对玉女煎中芒果苷含量的影响  

Effects of Decoction on Transferring Rate of Mangiferin in Yunujian

作　　者：孟亚飞 王瑞清[2] 王亚静[1] 苗淑杰[2] 

机构地区：[1]天津中医药大学现代中药发现与制剂技术教育部工程研究中心,天津300193 [2]天津同仁堂集团股份有限公司,天津300132

出　　处：《辽宁中医杂志》2015年第10期1958-1960,共3页Liaoning Journal of Traditional Chinese Medicine

基　　金：国家重大新药创制课题(2013ZX09508-105)

摘　　要：目的:考察玉女煎配伍共煎对知母中芒果苷含量的影响。方法:建立玉女煎中芒果苷HPLC测定方法,分析比较方中其他药味与知母配伍共煎及知母单煎液中芒果苷含量。结果:玉女煎中其他药味配伍共煎时芒果苷含量比知母单煎液中平均升高(21.0±4.39)%。结论:玉女煎配伍共煎液中芒果苷含量高于知母单煎液中含量,表明方中各药材配伍可增加有效成分芒果苷的含量。Objective： To explore the effects of decoction on the content of mangiferin from Anemarrhena asphodeloides Bge in Yunujian. Methods： To establish a method for determination of the contents of mangiferin. It was used as the indicator to investigate the content of mangiferin in different decoction combinations of the ingredients in Yunujian with Anemarrhena asphodeloides Bge and Anemarrhena asphodeloides Bge alone. Results： The content of mangiferin in the decoction of Yunujian was increased（ 21. 0 ±4. 39） % than that in the decoction of Anemarrhena asphodeloides Bge alone. Conclusion： The contents of active compounds mangiferin were increased by mixed decoction with other medicinal herbs of Yunujian.

关 键 词：玉女煎 芒果苷 共煎 糖尿病 

分 类 号：R927.2[医药卫生—药学]