苍耳子炒制前后水煎液中酚酸性成分含量比较  

Comparative Analysis on Contents of Phenolic Acids in the Decoction of Xanthii Fructus before and after Frying

作　　者：杜蓉[1] 任力[1] 张孟佑[1] 

机构地区：[1]广州军区武汉总医院药剂科,武汉430070

出　　处：《中国药师》2016年第2期247-250,共4页China Pharmacist

摘　　要：目的:考察苍耳子炒制前后水煎液中新绿原酸、绿原酸、1,5-二咖啡酰奎宁酸及总酚酸的含量变化。方法:采用清炒法对3个不同产地苍耳子饮片进行炮制,对苍耳子(生品、炒品)进行水煎煮提取。采用HPLC法测定水煎液中新绿原酸、绿原酸和1,5-二咖啡酰奎宁酸的含量;采用分光度法测定水煎液中总酚酸的含量。结果:苍耳子炒制后水煎液中新绿原酸、绿原酸、1,5-二咖啡酰奎宁酸及总酚酸含量均有所提高。结论:苍耳子炒制后可增加有效成分的煎出,从而增强疗效。Objective： To examine the content changes of neochlorogenic acid, chlorogenic acid, 1, 5- dicaffeoylquinic acid and total phenolic acids in the water extract from raw and fried Xanthii Fructus. Methods： The stir-frying method was used to process fried Xanthii Fructus from different habitats. The contents of neochlorogenic acid, chlorogenic acid and 1,5- dicaffeoylquinic acid in the wa- ter extract were determined by HPLC, the total phenolic acids content was determined by UV. Results： The contents of neochlorogenic acid, chlorogenic acid, 1,5-dicaffeoylquinic acid and total phenolic acids in the water extract from fried Xanthii Fructus were all increased. Conclusion： Fried Xanthii Fructus can increase the contents of effective ingredients in the decoction resulting in the enhancment of clinical curative effect.

关 键 词：苍耳子 炒制 新绿原酸 绿原酸 1 5-二咖啡酰奎宁酸 总酚酸 高效液相色谱法 分光光度法 

分 类 号：R927.2[医药卫生—药学]