远志不同炮制品中3种寡糖酯类成分含量比较  

Study on Contents of Three Oligosaccharide Esters in Different Processed Products of Polygala Radix

作　　者：刁家葳 王幼鹏 张学兰[1,2] 李慧芬 吴鹏[1] 栾茹乔[1] 徐保鑫 宋梦晗 DIAO Jiawei;WANG Youpeng;ZHANG Xuelan;LI Huifen;WU Peng;LUAN Ruqiao;XU Baoxin;SONG Menghan(Shandong University of Tranditional Chinese Medicine, Jinan 250355, Shandong, China;Traditional Chinese Medicine Processing Technology Heritage Base, State Administration of Traditional Chinese Medicine, Jinan 250355, Shandong, China;Linyi Health School of Shandong Provinec, Linyi 276000, Shandong, China)

机构地区：[1]山东中医药大学,山东济南250355 [2]国家中医药管理局中药炮制技术传承基地,山东济南250355 [3]临沂卫生学校中医药教研室,山东临沂276000

出　　处：《辽宁中医杂志》2018年第2期346-349,共4页Liaoning Journal of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81373968);国家公共卫生专项中药炮制技术传承基地建设项(2015)

摘　　要：目的：比较远志不同炮制品中3种寡糖酯类成分（tenuifoliose J、tenuifoliose H、tenuifoliose A）的含量差异。方法：采用HPLC法测定远志不同炮制品中tenuifoliose J、tenuifoliose H、tenuifoliose A的含量,流动相为乙腈（A）-0.1%甲酸溶液（B）,梯度洗脱,检测波长310 nm。结果：远志木心中3种寡糖酯类成分含量明显低于远志根皮。在20 h内,甘草汁煮远志中3种成分含量随着煮制时间的延长而显著降低。与生远志比较,甘草汁煮远志、清水煮远志、蜜远志中3种寡糖酯类成分含量均降低,甘草汁煮制法及清水煮制法降低量相近,蜜炙法与其它炮制方法相比降低程度小。结论：远志不同炮制品中3种寡糖酯类成分的性质不稳定,经甘草汁煮制、清水煮制、蜜炙后含量皆减少,存在向其他物质转化的可能。Objective： To compare the changes of volume of tenuifoliose J,tenuifoliose H and tenuifoliose A in the different processed products of Polygala Radix. Methods： By using HPLC method to measure the volume of tenuifoliose J,tenuifoliose H,tenuifoliose A,acetonitrile（A）-0. 1% formic acid（B）,gradient elution,and the wavelength was 310 nm. Results： The volume of three different types of oligosaccharide esters in Polygala Radix Muxin was significantly lower than that in Polygala root bark. During 20 hours,the volume of three ingredients contained in mixture of licorice juice boiled and Polygala Radix significantly decreased when the time increased. Compared with Crude Polygala Radix,the volume of three different types of oligosaccharide esters in Licorice juice boiled Polygala,water boiled Polygala and honey-stir-baked Polygala Radix all decreased. The reduction of Licorice juice boiled Polygala was closed to that of water boiled Polygala. The reduction of honey-stir-baked Polygala Radix was smaller than that of other methods. Conclusion： The property of three different types of oligosaccharide esters in the different processed products is not stable. After boiling with licorice juice,water or firing with honey,their volumes were reduced,and there is a possibility of transforming to other materials.

关 键 词：远志 炮制品 寡糖酯类 HPLC 含量变化 

分 类 号：R283[医药卫生—中药学]