炒制对苍耳子中6种主要成分含量的影响  

Effects on six ingredients in Xanthii fructus with different parching processing

作　　者：朵睿[1,2] 易进海[1] 刘玉红[1] 刘云华[1] 陈燕[1] 黄志芳[1] 

机构地区：[1]四川省中医药科学院,四川成都610041 [2]泸州医学院,四川泸州646000

出　　处：《华西药学杂志》2015年第6期697-700,共4页West China Journal of Pharmaceutical Sciences

基　　金：国家重点基础研究发展计划(973计划);有毒中药毒效物质基础研究课题(2009CB522804);四川省科技厅基本科研业务专项(A-2014N-5)

摘　　要：目的研究炒制对苍耳子中6种主要成分含量的影响。方法采用Eclipse XDB-C18色谱柱(250 mm×4.6 mm,5μm),以甲醇-0.1%磷酸进行梯度洗脱,流速1 m L·min-1,柱温35℃,检测波长254 nm。结果苍耳子炒制后新绿原酸和隐绿原酸的含量明显升高;绿原酸、1,5-和4,5-二咖啡酰奎宁酸的含量明显下降。结论酚酸类成分不稳定,苍耳子应炒至黄褐色为宜。OBJECTIVE To study the effect of parching processing on six ingredients in Xanthiifructus. METHODS The assay was conducted on a Eclipse XDB - C1s column（ 250 mm × 4.6 mm, 5 μm）with methanol -0.1% phosphoric acid as mobile phase. The flow rate was 1.0 mL- min - 1 and the detection wavelength was 254 nm. RESULTS The contents of neochlorogenic acid and crypto- ehlorogenie acid of Xanthiifructus have rosen apparently after processing, while the contents of ehlorogenie acid, 1,5 -dieaffeoylquinic acid and 4,5 - dicaffeoylquinic acid have reduced significantly. CONCLUSION Phenolic acid is not stable, and Xanthii fructus should be processed until turning tanned.

关 键 词：苍耳子 新绿原酸 绿原酸 隐绿原酸 噻嗪双酮苷 1 5-二咖啡酰奎宁酸 4 5-二咖啡酰奎宁酸 酚酸 炒制 

分 类 号：R28[医药卫生—中药学] R917[医药卫生—中医学]