不同炮制方法对香附中香附烯酮和α-香附酮的影响  

Effects of Different Processing Methods on Cyperotundone and α-Cyperone in Xiangfu(Cyperus rotundus L.)

作　　者：乔璐[1] 张园园 王若晨 李凯[1] 侯益民[1] 赵博宇 吕芳 张娟[1] 牛晓雅 董诚明[1] QIAO Lu;ZHANG Yuanyuan;WANG Ruochen;LI Kai;HOU Yimin;ZHAO Boyu;LYU Fang;ZHANG Juan;NIU Xiaoya;DNG Chengming(School of Pharmacy,Henan University of Chinese Medicine,Zhengzhou 450046,Henan,China;School of Acumox and Tuina,Henan University of Chinese Medicine,Zhengzhou 450046,Henan,China)

机构地区：[1]河南中医药大学药学院,河南郑州450046 [2]河南中医药大学针灸推拿学院,河南郑州450046

出　　处：《中华中医药学刊》2022年第1期49-53,共5页Chinese Archives of Traditional Chinese Medicine

基　　金：国家重点研发计划(2017YFC1702800);河南省重大科技专项(171100310500);河南中医药大学博士科研基金(BSJJ2014-01)。

摘　　要：基于高效液相法考察不同炮制方法对香附中香附烯酮和α-香附酮的含量的变化规律。取不同产地20批的香附,经醋制、四制和酒制炮制后;采用高效液相色谱法(HPLC)测定香附烯酮和α-香附酮的含量;利用单因素方差分析法比较香附不同炮制品的香附烯酮和α-香附酮的含量,采用Spearman相关分析探究香附烯酮和α-香附酮之间的相关性。在不同香附炮制品中,生香附和四制香附之间的香附烯酮含量差异具有统计学意义,生品香附烯酮含量高于四制香附;香附烯酮和α-香附酮含量呈负相关(r=-0.231,P<0.05)。不同产地香附中2种成分含量差异较大,香附烯酮含量经过醋制,酒制和四制后较生香附均下降,α-香附酮含量在醋制中含量较生香附降低,经过酒制和四制后有所升高。且随着香附中香附烯酮含量的升高,α-香附酮含量有一定程度的降低,这对香附不同炮制品的质量评价标准和炮制工艺的选择提供参考。The contents of Cyperotundone and α-Cyperone in Xiangfu(Cyperus rotundus L.) with different processing methods were investigated by HPLC. Twenty batches of Xiangfu(Cyperus rotundus L.) from different origins were processed by vinegar, wine and four auxiliary materials processing methods. The contents of Cyperotundone and α-Cyperone were determined by HPLC. Single-factor variance analysis was used to compare the contents of Cyperotundone and α-Cyperone in different processed products with One-way ANOVA. Spearman correlation analysis was used to explore the correlation between Cyperotundone and α-Cyperone. There was a statistically significant difference in the content of Cyperotundone between raw Xiangfu(Cyperus rotundus L.) and four auxiliary materials processing product, and the content of the raw Xiangfu(Cyperus rotundus L.) was higher. The content of Cyperotundone was negatively correlated with that of α-Cyperone(r=-0.231, P<0.05). The contents of the two components in Xiangfu(Cyperus rotundus L.) from different origins were quite different. The content of Cyperotundone was decreased after processed by vinegar, wine and four auxiliary materials processing methods. The content of α-Cyperone in Xiangfu(Cyperus rotundus L.) processed by vinegar was lower than that in raw Xiangfu(Cyperus rotundus L.). After the wine and four materials processing methods, the content of α-Cyperone was increased. With the increase of the content of Cyperotundone, the content of α-Cyperone decreased. This provides reference for the quality evaluation and processing technology of the processed products.

关 键 词：香附 香附炮制品 香附烯酮 Α-香附酮 HPLC 单因素方差分析 Spearman分析 

分 类 号：R283.3[医药卫生—中药学]