基于HPLC建立建昌帮姜天麻炮制前后主成分含量测定方法  

Established HPLC Method to Determine the Content of Main Components in Before and After Jianchangbang Rhizoma Gastrodia Processed by Ginger

作　　者：邓红[1] 陆美霞 欧阳歆怡 雍蕾 邓捷 叶喜德[2] DENG Hong;LU Meixia;OUYANG Xinyi;YONG Lei;DENG Jie;YE Xide(Affiliated Hospital of Jiangxi University of Traditional Chinese Medicine,Nanchang Jiangxi 330006,China;Jiangxi University of Traditional Chinese Medicine,Nanchang Jiangxi 330004,China)

机构地区：[1]江西中医药大学附属医院,江西南昌330006 [2]江西中医药大学,江西南昌330004

出　　处：《药品评价》2022年第18期1112-1115,共4页Drug Evaluation

基　　金：江西中医药管理局科技计划项目(2021A352);江西省中医药标委员会第一批标准化项目(2021A13)。

摘　　要：目的:采用HPLC法测定天麻姜制前后6种主要成分含量,以研究姜制对天麻主要化学成分变化的影响,为深入研究姜制天麻炮制机理提供数据支撑。方法:以不同产地的10个批次天麻和姜天麻为检测样品,采用HPLC法检测并比较天麻姜制前后天麻素、对羟基苯甲醇、巴利森苷E(Parishin E,PE)、巴利森苷A(Parishin A,PA)、巴利森苷B(Parishin B,PB)、巴利森苷C(Parishin C,PC)含量变化规律。结果:天麻中天麻素、对羟基苯甲醇、PA、PB、PC、PE含量范围分别为0.15%~0.54%、0.01~0.14%、0.20%~1.31%、0.18%~0.61%、0.02%~0.11%、0.09%~0.19%,姜天麻中分别为0.32%~0.72%、0.01%~0.10%、0.27%~0.95%、0.23%~0.66%、0.06%~0.16%、0.12%~0.31%。结论:天麻经姜制后6种有效成分均发生不同程度变化,其中天麻素、PC两个成分变化最为显著,本实验建立的方法可为天麻和姜天麻质量标准研究提供依据,也为深入研究天麻炮制变化机理奠定基础。Objective:Based on the determination of the contents of six main components of rhizoma gastrodia before and after preparation by HPLC,the effects of ginger preparation on the changes of main chemical components of rhizoma gastrodia.Were studied,so as to provide data support for further research on the processing mechanism of rhizoma gastrodia.Methods:Ten batches of gastrodia elata blume and rhizoma gastrodia from different habitats were used as test samples,and the changes of gastrodin,p-hydroxybenzyl alcohol,parishin E(PE),parishin A(PA),parishin B(PB)and parishin C(PC)before and after rhizoma gastrodia was processed with ginger were detected and compared by HPLC.Results:The contents of gastrodin,p-hydroxybenzyl alcohol,PA,PB,PC and PE in gastrodia elata were 0.15%-0.54%,0.01-0.14%,0.20%-1.31%,0.18%-0.61%,0.02%-0.11%and 0.09%-0.19%respectively.The content ranges of processed rhizoma gastrodia were 0.32%-0.72%、0.01%-0.10%、0.27%-0.95%、0.23%-0.66%、0.06%-0.16%、0.12%-0.31%respectively.Conclusion:The six active components of rhizoma gastrodiae changed in different degrees after ginger processing,in which gastrodia and PC changed most significantly.The method established in this experiment could provide a basis for the quality standard study of rhizoma gastrodia and ginger rhizoma gastrodia.It also lays the foundation for further study on the processing mechanism of rhizoma gastrodia.

关 键 词：天麻 建昌帮 HPLC 炮制 含量测定 

分 类 号：R283.1[医药卫生—中药学] O657.72[医药卫生—中医学]