牛蒡根中有效成分的含量测定  

Determination of active ingredients in the roots of Arctiumlappa

作　　者：窦培元 栾晓宁 朱连连 窦德强[2] 翟春涛 

机构地区：[1]山西中医药大学,山西晋中030619 [2]辽宁中医药大学,辽宁大连116600

出　　处：《山西中医学院学报》2018年第4期30-33,44,共5页Journal of Shanxi College of Traditional Chinese Medicine

摘　　要：目的:测定牛蒡根中有效成分绿原酸、牛蒡苷及苷元、总糖、还原糖、菊糖、蔗果四糖、果糖及葡萄糖等成分的含量。方法:采用高效液相色谱法检测牛蒡根中绿原酸,色谱条件:色谱柱为Phenomenex C_(18)柱(250 mm×4.6 mm,5μm),以乙腈-0.4%磷酸溶液(8∶92)为流动相,检测波长327 nm,流速1.0 mL/min,柱温35℃。采用薄层色谱和高效液相色谱法检测牛蒡根中牛蒡苷及苷元,色谱条件为:色谱柱为Phenomenex C_(18)柱(250 mm×4.6 mm,5μm),以甲醇-水(1∶1.1)为流动相,检测波长为280 nm,柱温30℃,流速1 mL/min。采用总糖含量减去还原糖含量的方法测定牛蒡根中菊糖含量,其中还原糖含量和总糖含量采用3,5—二硝基水杨酸法和苯酚一硫酸法测定。采用高效液相色谱法检测牛蒡根中蔗果四糖、果糖及葡萄糖,色谱条件:色谱柱为Agilent ZORBAX NH_2柱(5μm,4.6 mm×150 mm);以乙腈-水(70∶30)为流动相;流速1 mL/min;柱温30℃。检测器为蒸发光散射检测器(ELSD),漂移管温度80℃,氮气体积流量3.5 L/min。压力3.5 bar,gain值为5。结果:牛蒡根中绿原酸含量(1.40±0.36)mg/g;牛蒡根中不含有牛蒡苷和牛蒡苷元;总糖含量(0.93±0.05)g/g;还原糖含量(0.73±0.07)g/g;菊糖含量(199±21.40)mg/g;蔗果四糖含量(2.87±0.10)%;果糖含量(8.68±0.23)%;葡萄糖含量(3.56±0.20)%。结论:牛蒡根中含有较高含量绿原酸、总糖、还原糖、菊糖、蔗果四糖、果糖及葡萄糖等有效成分,具有较高营养和开发价值。Objective:The contents of chlorogenic acid,arctiin and arctigenin,total sugar,reducing sugar,inulin,nystose,fructoseand glucose were determined in the roots of Arctiumlappa. Methods:HPLC method was used to determine the chlorogenic acid with the chromatographic conditions:phenomenex C_(18)(250 mm×4.6 mm,5 μm),eluting with mixture of acetonitrile-0.4% phosphoric acid solution(8∶92)with flow rate of 1 mL/min,detection wavelength was set at 327 nm,and column temperature was at 35 ℃. TLC and HPLC methods were used to detect arctiin and arctigenin,the charomatographic conditions:phenomenex C_(18)(250 mm×4.6 mm,5 μm)column,methanol-water(1∶1.1)as mobile phase with flow rate of 1.0 mL/min,The detection wavelength was set at 280 nm,column temperature was at 30 ℃. The inulin content was measured with the difference between total carbohydrate and reducing sugars. Reducing sugar was determined by the 3,5-dinitrosalicylic acid(DNS). The total carbohydrate was determined by H2 SO4-minophenol method.HPLC method was used to determine the nystose,fructose and glucose,the chromatographic conditions:Agilent zorbax NH2 column(5 μm,4.6×150 mm);acetonitrile-water(70∶30)as the mobile phase with flow rate 1.0 mL/min with evaporative light scattering detector(ELSD),a drift tube temperature of 80 °C and a nitrogen volume flow rate of 3.5 L/min. Pressure 3.5 bar,gain value of 5. Results:(1.40±0.36)mg/g of chlorogenic acid was determined in the root of Arctiumlappa and the arctiin and arctigenin could not be detected in the root of Arctiumlappa.Total sugar was determined to be(0.93±0.05)g/g;Reducing sugar was determined to be(0.73±0.07)g/g;Inulin was determined to be(199±21.40)mg/g,the content of nystose was(2.87±0.10)%,the content of fructose was(8.68±0.23)%;the glucose in the root of Arctiumlappa was(3.56±0.20)%. Conclusion:The root of Arctiumlappa contains higher levels of chlorogenic acid,total sugar,reducing sugar,inulin,Nystose,fructose and glucose,indicating that it possessed higher research value.

关 键 词：牛蒡根 绿原酸 牛蒡苷及苷元 总糖 还原糖 菊糖 蔗果四糖 果糖 葡萄糖 

分 类 号：R285[医药卫生—中药学]