牛蒡子炒制工艺优化及其与藤茶配伍的安全性研究  

Study on the Optimization of Frying Process of Fructus Arctiine and the Safety of Compatibility with Ampelopsis Grossedentata

作　　者：张维 王小军 郭月逸[2] 孙睿 雷雨 Zhang Wei;Wang Xiaojun;Guo Yueyi;Sun Rui;Lei Yu(Beijing Aliyunshan Business Consulting Co.,Ltd.,Beijing 102433,China;College of Applied Arts and Sciences Beijing Union University,Beijing 100083,China)

机构地区：[1]北京阿利云山科技开发有限公司,北京102433 [2]北京联合大学应用文理学院保健食品功能检测中心,北京100083

出　　处：《山东化工》2021年第16期151-154,共4页Shandong Chemical Industry

摘　　要：目的:探究不同产地,炒制工艺牛蒡子中牛蒡苷,牛蒡苷元含量的差异,及牛蒡子与藤茶配伍的毒理学研究。方法:牛蒡子高效液相方法学验证采用Agilent Eclipse Plus C18柱,流动相为V(甲醇):V(水)=1:1.1,流速为1 mL/min,检测波长为280 nm,柱温25℃。配伍毒理学实验方法采用大鼠28天经口喂养,检测常规毒性及血液生化检查项。结果:方法学验证牛蒡苷在3.15~315.0μg/mL范围内线性关系良好(r=0.999),回收率在92.6%~103.3%之间;牛蒡苷元在4.304~430.4μg/mL范围内线性关系良好(r=0.999),回收率在90.4%~105.8%之间,样品在24 h内稳定,该方法重复性较好。配伍毒理学验证各毒理检测项均正常,未发现明显损伤性病理变化。结论:该含量检测方法简便准确,牛蒡苷及牛蒡苷元在不同产地,炒制工艺中含量差异较大,其中以辽宁产地清炒牛蒡子的含量最高。牛蒡子与藤茶配伍安全无毒性。Objective:To explore the differences in the content of arctiin and arctigenin in Fructus arctiine from different origins and frying techniques,and the toxicological study on the compatibility of Fructus arctiine and Ampelopsis grossedentata.Methods:The separation of Fructus arctiine HPLC methodology was performed with validation an Agilent Eclipse Plus C18 column,the mobile phase was V(methanol):V(water)=1:1.1,the flow rate was 1 mL/min,the detection wavelength was 280 nm,and the column temperature was 25℃.Compatible toxicology experiment method was performed with adopts oral feeding for 28 days,detects routine toxicity and blood biochemical test items.Results:Methodology verifies that arctiin had a good liner recovery between 3.15~315.0μg/mL(r=0.999).The extracted recovery rate was in the range of 92.6%~103.3%.Arctigenin had a good liner recovery between 4.304~430.4μg/mL(r=0.999),and the extracted recovery rate was in the range of 90.4%and 105.8%.The sample was stable within 24 h.The method has good repeatability.Compatibility toxicology verified that all toxicological test items were normal,and no obvious damaging pathological changes were found.Conclusion:The method is simple and accurate.The content of arctiin and arctigenin varies greatly in different production areas and frying processes.Among them,the content of stir-fried Fructus arctiine in Liaoning Province is highest.The compatibility of Fructus arctiine and Ampelopsis grossedentata is safe and non-toxic.

关 键 词：牛蒡子 炒制 藤茶 牛蒡苷 高效液相色谱 

分 类 号：R285.5[医药卫生—中药学]