酸枣仁炮制前后与茯苓配比对酸枣仁皂苷A、斯皮诺素含量变化的影响  

The Effect on Jujuboside A and Spinosin Content Changes of Different Ratio between Fulrng and Suanzaoren before and after Processing

作　　者：许玲[1] 党凯茹 韩笑[1] 匡宇[1] 胡黄婉茵 彭腾[1] 秦旭华[1] 

机构地区：[1]成都中医药大学药学院,四川成都611137

出　　处：《时珍国医国药》2017年第2期299-300,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家科技支撑计划项目(No.2015BAC05B02);国家自然科学基金(No.81373544);四川省青年科技创新研究团队专项计划项目(No.2016TD0006)

摘　　要：目的测定不同配比的酸枣仁、茯苓的酸枣仁皂苷A及斯皮诺素含量。方法采用《中国药典》规定的HPLC法对酸枣仁皂苷A及斯皮诺素进行测定。结果生枣仁组生枣仁茯苓比3:1,炒枣仁组配比为1:1,生炒各半组配比为3:1有效成分含量在相应各组中最高。结论生枣仁组配比为3:1,炒枣仁组配比为1:1,生炒各半组配比为3:1,此3个配比在相应组别中配比为最佳。Objective To determine content of Jujuboside A and Spinosin of the different ratio of Suanzaoren,Fuling. Methods Suanzaoren Jujuboside A and Spinosin was determined by the Pharmacopoeia of the People＇s Republic of China stipulated by HPLC. Results The content of effective components in the corresponding groups which are Shengzaoren group ratio is 3： 1,fried Zaoren group ratio of 1： 1 and fried half group ratio is 3： 1. Conclusion Raw semen group ratio is 3： 1,fried Zaoren group ratio of1： 1,fried half group ratio is 3： 1,there are ratios in the corresponding group ratio are the best.

关 键 词：酸枣仁 茯苓 配比 含量变化 

分 类 号：R283.1[医药卫生—中药学]