温郁金醋制前后5种成分含量变化考察  

Study on the Content Changes of Five Constituents in Curcuma Wenyujin before and after Vinegar Processing

作　　者：王爱琴 李敏洁 甘灿云[1] Wang Aiqin;Li Minjie;Gan Canyun(Department of Pharmacy,Hangzhou Hospital of Traditional Chinese Medicine,Hangzhou 310007,China)

机构地区：[1]杭州市中医院药剂科,杭州310007

出　　处：《中国药师》2022年第1期158-162,共5页China Pharmacist

摘　　要：目的:比较温郁金醋制前后5种成分含量变化。方法:采用HPLC法对温郁金和醋温郁金中的莪术二酮、吉马酮、莪术醇、β-榄香烯、姜黄素5种成分进行定量分析。结果:莪术二酮、吉马酮、莪术醇、β-榄香烯、姜黄素5种成分能够良好分离,线性范围分别为2.506~20.050μg·ml^(-1)(r=0.9995)、0.919~7.355μg·ml^(-1)(r=0.9996)、0.964~7.714μg·ml^(-1)(r=0.9997)、0.927~7.416μg·ml^(-1)(r=0.9994)、1.123~8.982μg·ml^(-1)(r=0.9993);平均加样回收率分别为99.59%(RSD=0.95%),98.84%(RSD=0.91%),99.41%(RSD=1.19%),98.72%(RSD=0.79%),98.94%(RSD=1.06%)(n=6)。温郁金经醋制后莪术二酮及吉马酮的含量显著降低(P<0.05),莪术醇和β-榄香烯的含量则有所增加,而姜黄素含量无明显变化,5-羟甲基糠醛为炮制后新增加的成分。结论:基于HPLC法对温郁金和醋温郁金中5种成分进行定量分析,为进一步对温郁金炮制前后的质量变化和药效物质基础提供参考依据。Objective:To compare the content changes of five constituents in curcuma Wenyujin seed before and after the processing.Methods:An HPLC method was used to quantitatively analyze five components including curdione,germacrone,curcumol,β-elemene and curcumin.Results:The linear ranges of the five components were 2.506-20.050μg·ml^(-1),0.919-7.355μg·ml^(-1)(r=0.9996),0.964-7.714μg·ml^(-1)(r=0.9997),0.927-7.416μg·ml^(-1)(r=0.9994)and 1.123-8.982μg·ml^(-1)(r=0.9993),respectively.The average recoveries were 99.59%(RSD=0.95%),98.84%(RSD=0.91%),99.41%(RSD=1.19%),98.72%(RSD=0.79%)and 98.94%(RSD=1.06%)(n=6),respectively.The contents of curcuminol andβ-elemene were increased,while curcumin content had no significant change,and 5-hydroxymethylfurfural was the new component after vinegar processing.Conclusion:The HPLC method was used to quantitatively analyze the five components in curcuma Wenyujin before and after vinegar processing,which provides reference for the quality change and the material basis for efficacy of curcuma Wenyujin before and after processing.

关 键 词：温郁金 醋温郁金 高效液相色谱法 莪术二酮 吉马酮 莪术醇 Β-榄香烯 姜黄素 

分 类 号：R927.2[医药卫生—药学]