HPLC法研究增液汤分煎与合煎的化学成分变化  

Comparative Study on Chemical Constituents of Separated Decoction and Combined Decoction of Zeng-Ye-Tang by HPLC

作　　者：钟亮[1] 杜中英 戚进[1] 

机构地区：[1]中国药科大学江苏省中药评价与转化重点实验室,南京211198

出　　处：《海峡药学》2017年第6期39-42,共4页Strait Pharmaceutical Journal

基　　金：国家自然科学基金面上项目(No.81673555)

摘　　要：目的以HPLC图谱方式,探讨增液汤分煎与合煎样品中化学成分的差异。方法分别制备增液汤分煎与合煎样品,采用高效液相色谱法,考察并确定最佳的色谱条件,对增液汤分煎、合煎样品进行测定,比较两者HPLC图谱的差异。结果增液汤分煎、合煎样品的HPLC图谱相似度>0.9,相比分煎,合煎后未发现明显新峰,两者的主要共有峰积分面积无明显差异。结论增液汤分煎与合煎的化学组成无明显差异,为增液汤的质量控制及其临床应用提供了一定的科学参考依据。OBJECTIVE To study the differences of chemical composition between separated decoction and combined decoction of Zeng-Ye-Tangwith High Performance Liquid Chromatography（HPLC）. METHODS The de- coction of Zeng-Ye-Tang were prepared by decocting separated and combined under same condition. The comparison- was done under different wavelengths, andthe extract＇s fingerprint was determined by HPLC within ranges of opti- mized conditions. RESULTS The similarity of HPLC chromatogram of the two decoction was above 0. 9. No obvious other eluting peaks were founded in combined decoction compared to separated decoction, and there was no prominent difference in peak area of common peaks of the two decoction. CONCLUSION There is no significant difference in chemical composition of the two decoction, which provide some scientific reference for the quality control and clinical apphcation of Zeng-Ye-Tang.

关 键 词：HPLC 增液汤 合煎 分煎 

分 类 号：R969.4[医药卫生—药理学]