不同炮制方法对醋香附中主要成分含量的影响  

Influences of different processing methods on contents of main components in vinegar Cyperi Rhizoma

作　　者：李艳苹 孟辉 苏海潇 宋晓 袁芮 张超 LI Yanping;MENG Hui;SU Haixiao;SONG Xiao;YUAN Rui;ZHANG Chao(College of Pharmacy,Shandong University of Traditional Chinese Medicine,Jinan,Shandong,250355 P. R. China)

机构地区：[1]山东中医药大学药学院

出　　处：《华西药学杂志》2019年第4期427-430,共4页West China Journal of Pharmaceutical Sciences

基　　金：科技部科技基础性工作专项(2014FY111100-8);国家公共卫生专项中药炮制技术传承基地建设项目(2015);山东中医药大学大学生研究训练计划(SRT)项目(2018037)

摘　　要：目的测定香附生品和醋香附中总挥发油的提取量以及α-香附酮、香附烯酮的含量,比较不同醋制方法对香附中挥发油类成分的影响。方法采用2015年版《中国药典》中的方法测量香附的含水量和挥发油的含量,采用HPLC法测定α-香附酮、香附烯酮的含量。结果与香附生品比较,不同醋香附中α-香附酮的含量均显著性降低,且醋煮蒸品<醋蒸品<醋煮品<醋炙品<生品。与生品比较,醋炙品中香附烯酮的含量无显著性差异,而在其余3种醋制香附中的含量显著降低;香附烯酮的含量依次为:醋蒸品<醋煮品<醋煮蒸品<醋炙品≈生品。经醋制后,香附中挥发油的含量都有所降低。结论醋炙法为香附的较优醋制方法。OBJECTIVE To compare the different vinegar - processing methods by determining the total volatile oil and the contents of α- cyperone and cyperotundone in raw Cyperi Rhizoma and different vinegar C. Rhizoma. METHODS The water content and volatile oil content of C. Rhizoma were measured by the method published on Chinese Pharmacopoeia 2015 Edition. The content of α- cyperone and cyperotundone was determined by HPLC. RESULTS Compared with raw C. Rhizoma, the content of α- cyperone in different vinegar C. Rhizoma decreased significantly. The content of α- cyperone in different vinegar C. Rhizoma in turn was vinegar -steamed and vinegar-boiled product < vinegar-steamed product < vinegar-boiled product < vinegar - fried product < raw product. The content of cyperotundone in vinegar - fried product was not significantly different from that in raw products, and other three groups decreased significantly. The content of cyperotundone in different vinegar C. Rhizoma in turn was vinegar - steamed product < vinegar - boiled product < vinegar-steamed and vinegar - boiled product < vinegar-fried product≈raw product. The content of volatile oil decreased after vinegar - processed. CONCLUSION Stir - baking with vinegar is a better vinegar-processing method.

关 键 词：香附 醋香附 总挥发油 Α-香附酮 香附烯酮 含量测定 高效液相色谱法 醋炙品 炮制方法 

分 类 号：R917[医药卫生—药物分析学]