4种炮制方法对陈皮中橙皮苷和芸香柚皮苷含量的影响  

Effect of Four Processing Methods on the Contents of Hesperidin and Rutnaringin in Pericarpium Citri Reticulatae

作　　者：丁琛[1] 郑艳萍 陈丽[1] DING Chen;ZHENG Yanping;CHEN Li(Jiangsu Provincial Hospital of Traditional Chinese Medicine,Nanjing,Jiangsu,China 210029;Jiangsu Hongdian Research Institute of Traditional Chinese Medicine Industry,Nanjing,Jiangsu,China 210042)

机构地区：[1]江苏省中医院,江苏南京210029 [2]江苏弘典中药产业研究院,江苏南京210042

出　　处：《中国药业》2020年第21期9-11,共3页China Pharmaceuticals

基　　金：国家中医药管理局公益性行业专项[201507002-2]。

摘　　要：目的考察4种炮制方法对陈皮中橙皮苷和芸香柚皮苷含量的影响。方法采用高效液相色谱二极管阵列检测法(HPLC-DAD)测定醋制、蜜制、麸炒、土炒炮制方法对陈皮中橙皮苷和芸香柚皮苷含量的影响。结果麸炒陈皮中橙皮苷、芸香柚皮苷含量最高,分别为10.57%和2.42%。结论不同炮制方法对陈皮中橙皮苷和芸香柚皮苷含量的影响显著,麸炒陈皮中橙皮苷和芸香柚皮苷含量最高。Objective To investigate the effect of four different processing methods on the contents of hesperidin and narirutin in Pericarpium Citri Reticulatae.Methods High performance liquid chromatography-diode array detection(HPLC-DAD)was used to determine the effect of different processing methods(vinegar processing,honey processing,bran frying and soil frying)on the contents of hesperidin and narirutin in Pericarpium Citri Reticulatae.Results The contents of hesperidin and narirutin in bran-fried Pericarpium Citri Reticulatae were 10.57%and 2.42%,respectively,which were the highest.Conclusion Different processing methods have significant effect on the contents of hesperidin and narirutin in Pericarpium Citri Reticulatae,and the contents of hesperidin and narirutin in bran-fried Pericarpium Citri Reticulatae are the highest.

关 键 词：陈皮 橙皮苷 芸香柚皮苷 炮制方法 含量 高效液相色谱二极管阵列检测法 

分 类 号：R932[医药卫生—生药学] R284.1[医药卫生—药学]