地骨皮麸炒前后甜菜碱含量变化研究  

Study on the Changes of Betaine Content of Lycii Cortex Before and After Fried with Bran

作　　者：刘亚倩[1] 邢炎华 杨敏[1] 任晓东[2] Liu Yaqian;Xing Yanhua;Yang Min;Ren Xiaodong(College of Medicine,Shaanxi Institute of International Trade&Commerce,Xi'an 712046,China;The First Hospital Affiliated to Xi'an Jiaotong University,Xi'an 710061,China)

机构地区：[1]陕西国际商贸学院医药学院,陕西西安712046 [2]西安交通大学第一附属医院,陕西西安710061

出　　处：《亚太传统医药》2022年第10期101-103,共3页Asia-Pacific Traditional Medicine

基　　金：陕西省软科学研究计划(2019KRM092)。

摘　　要：目的:建立甜菜碱含量测定方法,研究麸炒地骨皮前后甜菜碱含量的变化。方法:以地骨皮为原料,采用HPLC法测定麸炒地骨皮前后甜菜碱含量的变化,Waters Symmetry C_(18)柱为色谱柱,流动相:0.2%磷酸溶液-乙腈(85∶15),检测波长:192nm。结果:甜菜碱在0.25~5μg范围内线性关系良好,R^(2)=0.9998,精密度、稳定性、重复性及加样回收率符合方法学要求。结果发现地骨皮麸炒前后甜菜碱含量降低。结论:地骨皮中甜菜碱在麸炒炮制过程中有一定量的分解,含量降低;HPLC法测定甜菜碱的方法准确、稳定可靠,为地骨皮炮制质量研究提供依据。Objective:To establish a method for the determination of betaine content,and to study the change of betaine content before and after Lycii Cortexfried with bran.Methods:Lycii Cortex was used as material,and the method of HPLC was used to determine the content of betaine before and after fried with bran.Waters Symmetry C_(18) was as column,the mobile phase was 0.2%phosphoric acid-acetonitrile(85∶15),detection wavelength:192nm.Results:The linear range of betaine was 0.25~5μg,R^(2)=0.9998.The precision,stability,repeatability and recovery rate were in line with the methodological requirements.The content of betaine decreased before and after stir-frying.Conclusion:The content of betaine was reduced in the process of bran stir-frying.The HPLC method for the determination of betaine was accurate,stable and reliable,which provided a basis for the study of processing quality of Lycii Cortex.

关 键 词：地骨皮 甜菜碱 HPLC法 含量变化 

分 类 号：R283.1[医药卫生—中药学]