不同炮制方法对川楝子中川楝素和异川楝素含量的影响  

Impact of Processing Method on Toosendanin and Isotoosendanin Content of ChuanLianZi berry Fruit

作　　者：郭灿[1] 曾莉[1] 

机构地区：[1]成都市第五人民医院,四川成都611130

出　　处：《西部中医药》2016年第11期30-32,共3页Western Journal of Traditional Chinese Medicine

摘　　要：目的:通过HPLC法比较川楝子不同炮制品中川楝素和异川楝素含量的差异。方法:采用HPLC法对川楝子生品及各炮制品,以川楝素和异川楝素作为指标,进行含量测定。色谱条件:色谱柱(4.6 mm×250 mm,5μm);流动相:乙腈-水(30∶70);检测波长210 nm;柱温35℃;进样量10μL;流速1.0 m L/min。结果:炒品相对其他炮制品种而言,川楝素和异川楝素含量较高。结论:不同炮制方法中,炒品中川楝素和异川楝素含量下降幅度最小。Objective： To compare and analyze the toosendanin and isotoosendanin content in different processed ChuanLianZi by HPLC method. Methods： toosendanin and isotoosendanin content level in raw and different prepared ChuanLianZi were took as index and tested by HPLC method. The chromatographic conditions： chromatographic column（4.6 mmx250 nun, 5 μm）, mobile phase： Acetonitrilewater （30：70）, determine wavelength was 210 nm, column temperature was 35℃, sample size was 10 μL, flow velocity was 1.0 mL/min. Results： Toosendanin and isotoosendanin content were higher in fried ChuanLianZi than others. Conclusion： Toosendanin and isotoosendanin content decreased minimum in fried ChuanLianZi among the different processed methods.

关 键 词：川楝子 川楝素 异川楝素 炮制 

分 类 号：R284[医药卫生—中药学]