枇杷叶及其炮制品中总三萜的含量分析  

Content Determination of Total Triterpenoids in Follum Eriobotryae Processed Products

作　　者：汪世浩 闫其朋 周玉波[1] WANG Shihao YAN Qipeng ZHOU Yubo(College of Chemistry and Chemical Engineering, Shaoxing University of Arts and Sciences, Shaoxing 312000, China)

机构地区：[1]绍兴文理学院化学化工学院,浙江绍兴312000

出　　处：《中国民族民间医药》2017年第12期22-23,27,共3页Chinese Journal of Ethnomedicine and Ethnopharmacy

基　　金：浙江省教育厅科研项目(Y201122331);绍兴文理学院校级学生科研项目

摘　　要：目的:比较枇杷叶生品与不同炮制品中总三萜的含量变化。方法:采用紫外可见分光光度法,以5%香草醛-冰醋酸溶液作显色剂,高氯酸为稳定剂,建立枇杷叶中总三萜类成分的含量测定方法,分别测定了枇杷叶不同炮制品中总三萜的含量。结果:枇杷叶生品总三萜含量1.56%、清炒制品1.47%、蜜炙品2.36%、姜汁炒制品2.20%、姜汤煮制品1.60%。结论:炮制对枇杷叶中总三萜的含量有影响,其中以蜜炙枇杷叶中的含量为最高。Objective To study and compare the content of total triterpenoids in follum eriobotryae from different processing meth- ods. Methods The content of total triterpenoids was determined by UV - visible spectrophotometry with the color agent of 5% vanillin glacial acetic acid solution and stabilizing agent of perchloric acid. Results The content of total triterpenoids in follum eriobotryae by different processing methods was as follows ： crud folium eriobotryae 1.56% , plain - frying folium eriobotryae 1.47%, stir - heating folium eriobotryae with honey 2. 36%, stir - heating folium eriobotryae with Ginger juice 2. 20%, stir - heating folium eriobotryae after boiled with Ginger 1.60%. Conclusion The content of total triterpenoids in follum eriobotryae varied with the processing method. In stir - heating folium eriobotryae with honey the amount of total flavonoids was the highest.

关 键 词：枇杷叶 总三萜 炮制 

分 类 号：R284.1[医药卫生—中药学]