不同炮制方法对北柴胡中柴胡皂苷含量的影响  

Effects of Different Processing Methods on the Content of Bupleurum Saponins in Bupleurum chinense

作　　者：庞雪[1] 廖念 周逸群[1,2] 罗怀浩[1,2] 石继连[1,2] 邱云[3] 

机构地区：[1]湖南中医药大学药学院,湖南长沙410208 [2]湖南中医药大学国家中医药管理局中药炮制传承基地,湖南长沙410208 [3]湖南省中医药研究院附属医院,湖南长沙410006

出　　处：《时珍国医国药》2016年第12期2906-2908,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家中医药管理局中药炮制学重点学科(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(湘教发[2011]76号);湖南省中医药研究院院级课题(201312);湖南省教育厅一般项目(15C1039)

摘　　要：目的测定北柴胡不同炮制品(蜜炙北柴胡和麸炒北柴胡)中柴胡皂苷a和柴胡皂苷d的含量。方法采用高效液相色谱法;Ultimate XB-C18色谱柱(4.6mm×250mm,0.45μm);流动相:乙腈-水;流速:1.0ml/min;检测波长:210nm;柱温:30℃;采用梯度洗脱法测定北柴胡不同炮制品中柴胡皂苷a和皂苷d的含量。结果生柴胡和麸炒北柴胡中柴胡皂苷a和柴胡皂苷d含量均高于蜜制北柴胡中的柴胡皂苷a和柴胡皂苷d含量。结论不同炮制方法对北柴胡中柴胡皂苷a、d含量影响不同。Objective To determine the different processed products of Bupleurum chinense（ honey bupleurum chinense and wheat bran Fried Bupleurum chinense） of Saikosaponin a and the amount of Saikosaponind. Methods An HPLC method was used on an Ultimate XB - C18 chromatographic column （4.6 mm × 250 mm, 0.45 μm） with acetonitrile -water as the mobile phase,the flow rate was 1.0 ml/min; the column temperature was at 30 ℃, and the detection wavelength was at 210 nm; Gradient elution method was used to determine the different processed products of Bupleurum chinense of Saikosaponin a and the amount of Saikosa- ponin d. Results Radix Bupleuri and Radix Bupleuri in bran Fried Bupleurum chinense Saikosaponin a and bupleurum Saikosapo- nind levels were higher than the Saikosaponin a and saikosaponind content in Bupleurum chinense soaked in honey predominate. Conclusion The different processing methods of Saikosaponin a and the amount of Saikosaponin d in Bupleurum chinense effects are different.

关 键 词：北柴胡 蜜制 麸炒 柴胡皂苷A 柴胡皂苷D 高效液相色谱 

分 类 号：R283.1[医药卫生—中药学]