炮制对槐角不同部位槐角苷含量的影响  

Effect of processing on content of sophoricoside in different parts of Huaijiao

作　　者：孔祥鹏 梁海伟 王佳美 刘小英 李利平 罗皓文 董媛媛 李慧峰 Kong Xiangpeng;Liang Haiwei;Wang Jiamei;Liu Xiaoying;Li Liping;Luo Haowen;Dong Yuanyuan;Li Huifeng(Shanxi Zhendong Wuhetang Pharmaceutical Co.,LTD,Changzhi Shanxi 046100;School of Chinese Medicine and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong Shanxi 030619;The Third Clinical College of Shanxi University of Chinese Medicine,Jinzhong Shanxi 030619)

机构地区：[1]山西振东五和堂制药有限公司,山西长治046100 [2]山西中医药大学中药与食品工程学院,山西晋中030619 [3]山西中医药大学第三临床学院,山西晋中030619

出　　处：《山西中医药大学学报》2023年第11期1217-1221,1226,共6页Journal of Shanxi University of Chinese Medicine

基　　金：长治市企业科技特派员项目(20220831);山西省自然科学基金项目(20210302124292);山西省高等学校教学改革项目(J2021467);山西中医药大学科技创新能力培育计划项目(2022PY-TH-10)。

摘　　要：目的:比较炮制对槐角不同部位槐角苷含量的影响。方法:采用高效液相色谱法(HPLC)测定生制、蒸制、蜜制、炒制等不同炮制条件下,槐角果实、槐角果肉、槐角种子中高含量成分槐角苷的含量。HPLC条件:Agel Venusic C18色谱柱(250 mm×4.6 mm,5 m),柱温30℃,流动相为甲醇-乙腈-0.07%磷酸溶液(12∶20∶68),流速1.0 ml/min,检测波长为260 nm。结果:生槐角、蒸槐角、蜜槐角、炒槐角、槐角炭的槐实中槐角苷含量分别为(82.44±1.88)mg/g,(57.47±5.51)mg/g,(75.27±2.15)mg/g,(76.20±2.76)mg/g,(52.90±3.52)mg/g;槐肉中槐角苷含量分别为(111.80±0.52)mg/g,(78.73±2.08)mg/g,(104.59±3.62)mg/g,(101.51±2.89)mg/g,(67.97±3.42)mg/g;槐种中槐角苷含量分别为(22.26±0.69)mg/g,(20.86±0.96)mg/g,(10.58±1.03)mg/g,(12.86±0.98)mg/g,(6.90±0.29)mg/g。1 g槐角生药炮制后不同部位槐角苷总量,在生槐角、蒸槐角、蜜槐角、炒槐角、槐角炭的槐实中槐角苷总量分别为(82.44±1.88)mg,(52.80±5.06)mg,(70.85±2.02)mg,(71.30±2.58)mg,(34.68±2.31)mg;槐肉中槐角苷总量分别为(73.16±0.34)mg,(45.55±1.20)mg,(66.30±2.30)mg,(62.22±1.77)mg,(28.64±1.44)mg;槐种中槐角苷总量分别为(7.60±0.23)mg,(6.52±0.30)mg,(3.10±0.30)mg,(3.82±0.29)mg,(1.55±0.06)mg。结论:相同的槐角炮制品不同部位槐角苷含量为槐肉>槐实>槐种。与生槐角相比,槐角炮制后不同部位槐角苷的含量及槐角苷总量均呈现不同程度的下降趋势。Objective:To compare the effect of processing on the content of sophoricoside in different parts of Huaijiao.Methods:The contents of sophoricoside in fruit,pulp and seed of Huaijiao were determined by high performance liquid chromatography(HPLC)under different processing conditions such as raw,steaming,processed with honey and stir-frying.HPLC conditions were:Agel Venusic C18 column(250 mm×4.6 mm,5 m),column temperature 30℃,mobile phase consisted of methanol-acetonitrile-0.07%phosphoric acid solution(12∶20∶68),flow rate 1.0 ml/min,detection wavelength 260 nm.Results:The contents of sophoricoside in raw Huaijiao,steamed Huaijiao,processed with honey Huaijiao,stir-frying Huaijiao and charcoal of Huaijiao were(82.44±1.88)mg/g,(57.47±5.51)mg/g,(75.27±2.15)mg/g,(76.20±2.76)mg/g and(52.90±3.52)mg/g,respectively.The contents of sophoricoside in the pulp of the above-mentioned processed products were(111.80±0.52)mg/g,(78.73±2.08)mg/g,(104.59±3.62)mg/g,(101.51±2.89)mg/g and(67.97±3.42)mg/g,respectively,and the contents of sophoricoside in the seed of Huaijiao were(22.26±0.69)mg/g,(20.86±0.96)mg/g,(10.58±1.03)mg/g,(12.86±0.98)mg/g and(6.90±0.29)mg/g,respectively.The total amount of sophoracin in different parts was determined after processing 1 g of raw Huaijiao.The total contents of sophoricoside in in raw Huaijiao,steamed Huaijiao,processed with honey Huaijiao,stir-frying Huaijiao and charcoal of Huaijiao were(82.44±1.88)mg,(52.80±5.06)mg,(70.85±2.02)mg,(71.30±2.58)mg and(34.68±2.31)mg,respectively.The total contents of sophoricoside in pulp of the above-mentioned processed products was(73.16±0.34)mg,(45.55±1.20)mg,(66.30±2.30)mg,(62.22±1.77)mg and(28.64±1.44)mg,respectively.The total contents of sophoricoside in Huaijiao seed were(7.60±0.23)mg,(6.52±0.30)mg,(3.10±0.30)mg,(3.82±0.29)mg and(1.55±0.06)mg,respectively.Conclusion:The content of sophoricoside in different parts of the same processed product of Huaijiao is Huaijiao pulp>Huaijiao fruit>Huaijiao seed.Compared with raw Huaijia

关 键 词：槐角 槐实 槐肉 槐种 炮制 槐角苷 含量测定 

分 类 号：R283.1[医药卫生—中药学] R284.2[医药卫生—中医学]