煎煮时间对栀子柏皮汤药效组分的影响  

Effect of Decocting Time on the Active Components of Zhizi Baipi Decoction

作　　者：王佳琳[1] 张贵君[1] 郭亚芳[1] 彭慧 孙启玉 刘亮 王月 刘傲雪 Wang Jialin;Zhang Guijun;Guo Yafang;Peng Hui;Sun Qiyu;Liu Liang;Wang Yue;Liu Aoxue(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488,China;Zibo Wanjie Institute of Chinese Medicine,Zibo 255213,Beijing)

机构地区：[1]北京中医药大学中药学院,北京102488 [2]淄博万杰中医药研究所,淄博255213

出　　处：《世界中医药》2018年第9期2300-2303,2307,共5页World Chinese Medicine

基　　金：北京中医药大学在读研究生项目(2016-JYB-XS103)

摘　　要：目的:研究煎煮时间对栀子柏皮汤药效组分的影响,为栀子柏皮汤的质量控制与临床实际应用提供理论依据。方法:采用高效液相色谱-二极管阵列检测器(HPLC-DAD)法同时测定不同煎煮时间(10,20,30,40,50,60 min)栀子柏皮汤药效组分栀子苷-京尼平龙胆双糖苷-木兰花碱-甘草苷(λ=238 nm)、盐酸小檗碱-盐酸巴马汀-甘草酸(λ=265 nm)、异甘草苷(λ=360 nm)、西红花苷Ⅰ-西红花苷Ⅱ(λ=440 nm)的含量。结果:当煎煮时间改变时,各成分的变化趋势不尽相同;栀子、黄柏、炙甘草药效组分及药效组分总量不同煎煮时间下变化显著,栀子、黄柏、炙甘草药效组分以及药效组分总量在10～20 min均有大幅度上升,20 min后出现不同程度的减少后含量增加,最终含量与20 min时大致相近。结论:不同煎煮时间影响栀子柏皮汤药效组分的溶出,从而影响疗效;当煎煮时间为20 min,各组分含量较高,且避免了因受热时间过长对西红花苷类成分的破坏,验证了传统煎煮时间的合理性。Objective： To study the effect of decocting time on the active components of Zhizi Baipi decoction, and provide the scientific basis for quality control and clinical application of Zhizi Baipi decoction. Methods： HPLC-DAD was employed to determine the content of geniposide-genipin1gentiobioside-magnoflorine-liquiriti-n （λ=238 nm）, glycyrrhizic acid-berberine hydrochloride-palmatinechloride （λ=265 nm）, isliquiritin （λ=360 nm）, crocinⅠ-crocinⅡ （λ=440 nm） in Zhizi Baipi decoction at various decocting time. Results： When the decocting time changes, each ingredient has different variation trend; Fructus gardeniae, Phellodendron amurense, Glycyrrhica uralensis and the total active components have significant difference; Fructus gardeniae, Phellodendron amurense, Glycyrrhica uralensis and the total active components have significant rise during 10～20 min, then decrease in certain extent and increase later. The final content approach the content at 20 min. Conclusion： Different decocting time changed the active components of Zhizi Baipi decoction, thus changed its efficacy; when the decocting time for 20 min, each active component has higher content and it avoids the destruction of crocin by long time heat, which proved the rationality of traditional decocting time.

关 键 词：栀子柏皮汤 栀子苷 盐酸小檗碱 甘草酸 煎煮时间 药效组分 HPLC-DAD多波长切换法 含量测定 

分 类 号：R283[医药卫生—中药学]