延胡索醋炙前后饮片和煎剂中延胡索乙素的含量比较  

Contents comparison of tetrahydropulmatine in decoction pieces and decoction of Corydalis Rhizoma before and after frying with vinegar

作　　者：李兴华[1] 马志鑫[1] 

机构地区：[1]中国药科大学中药学院,江苏南京211198

出　　处：《药学研究》2017年第2期75-76,117,共3页Journal of Pharmaceutical Research

基　　金：中国药科大学重点教改项目(No.02420319);江苏省高校品牌专业建设工程资助项目(No.PPZY2015A071)

摘　　要：目的比较延胡索醋炙前后饮片和煎剂中延胡索乙素的含量变化。方法采用高效液相色谱法,对延胡索醋炙前后饮片和煎剂中延胡索乙素的含量进行测定。结果延胡索醋炙后,饮片中延胡索乙素含量降低3.70%,但在煎剂中延胡索乙素的含量提高18.18%。结论醋炙对于延胡索饮片中延胡索乙素的含量影响较小,但可以明显增加其在煎剂中的溶出。Objective To compare the contents of tetrahydropulmatine in decoction pieces and decoction of Corydalis Rhizoma before and alter frying with vinegar. Methods Determine the contents of tetrahydropulmatine in decoction pieces and decoction of Corydalis Rhizoma before and after frying with vinegar by HPLC. Results After frying ＂with vinegar, the content of tetrahydropulmatine decreased 3.70% in decoction pieces.While the content in decoction increased 18.18%.Con-clusion Vinegar-frying benefited the solubility of tetrahydropulmatine in decoction of Corydalis Rhizoma obviously.

关 键 词：延胡索 醋炙 延胡索乙素 

分 类 号：R927.2[医药卫生—药学]