枳实生品与麸炒品中4个黄酮类成分表观油水分配系数的比较研究  

Analysis of Oil-Water Partition Coefficient of Flavonoids in Raw and Stir-Frying with Bran Fructus Aurantii Immaturus

作　　者：林桂梅[1] 张国锋[2] 张建军[1] LIN Guimei;ZHANG Guofeng;ZHANG Jianjun(Liaoning University of Traditional Chinese Medicine, Dalian 116600, Liaoning, China;Liaoning Economic Management Cadre Institute, Shenyang 110122, Liaoning, China)

机构地区：[1]辽宁中医药大学,辽宁大连116600 [2]辽宁经济管理干部学院,辽宁沈阳110122

出　　处：《中华中医药学刊》2018年第6期1417-1419,共3页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81503248);辽宁省教育厅一般项目(L2015338)

摘　　要：目的：比较枳实生品和麸炒品中芸香柚皮苷、柚皮苷、橙皮苷和新橙皮苷4个黄酮类成分油水分配系数。方法：采用摇瓶法和高效液相色谱相结合方法，比较枳实和麸炒枳实水煎液中4个黄酮类成分芸香柚皮苷、柚皮苷、橙皮苷、新橙皮苷在正辛醇-水／缓冲盐溶液中的油水分配系数。结果：各个pH点，枳实生品和麸炒品水煎液中4个黄酮类成分的油水分配系数的大小没有规律性变化。但是4个黄酮类成分在pH5、pH7等条件下，麸炒品中的油水分配系数高于生品。结论：枳实麸炒后除新橙皮苷外均有利于其他3个黄酮类成分的分布吸收，这一结果也在一定程度上说明了枳实麸炒后健脾和胃作用增强的机制。Objective ： To compare the oil - water partition coefficients of narirutin, naringin, hesperidin, neohesperi- din in raw and processed products of Fructus aurantii immaturus. Methods ： The partition coefficient of the n - octanol - water/buffer solution systems of four components in different processed products were determined by shaking flash method and HPLC. Results ： According to the results that n - octanol - water/buffer solution systems of four components in raw and processed products had no change regularity, the partition coefficients of the four flavonoid componets in different pH were determined in crude and processed product. Under the conditions of pH = 5 and pH = 7.4, the partition coefficients in stir - frying with bran product were higher than those in the crude product. Conclution ： Stir - frying with bran can in- crease the absorption and distribution of the three flavonoids except the neohesperidin, which may be the processing mechanisms of strengthening the spleen and stomach.

关 键 词：枳实 麸炒 油水分配系数 黄酮类成分 高效液相色谱法 

分 类 号：R284.2[医药卫生—中药学]