续断盐炙前后13种指标性成分的变化研究  

Study on the changes of 13 active ingredients in Dipsaci Radix after the salted preparation

作　　者：郭信东 李明主 李静 袁旭寒 GUO Xin-dong;LI Ming-zhu;LI Jing;YUAN Xu-han(Guizhou University of Traditional Chinese Medicine,Guiyang 550025,China)

机构地区：[1]贵州中医药大学,贵州贵阳550025

出　　处：《时珍国医国药》2024年第11期2604-2609,共6页Lishizhen Medicine and Materia Medica Research

基　　金：贵州中医药大学学术新苗项目(贵科合学术新苗[2023]-50号);贵州中医药大学博士启动基金项目(贵中医博士启动[2021]01号)。

摘　　要：目的比较续断盐炙过程中13种指标性成分的含量变化。方法利用超声提取,高效液相色谱法对续断盐炙前后环烯醚萜、三萜皂苷、挥发油和苯丙素,这4类成分中13种指标性成分进行了含量测定。结果续断盐炙后川续断皂苷Ⅵ,马钱苷酸和当药苷的含量均有明显的增加;续断苷A,续断苷B,林生续断苷Ⅰ,5-羟甲基-2-呋喃甲醛,绿原酸,咖啡酸,异绿原酸A,异绿原酸B和异绿原酸C这9种成分的含量均有不同程度的减少。结论阐明续断盐炙过程中化学成分的变化,可以为其作用机制的阐释提供理论依据。Objective To compare the changes in the content of 13 index components during the salt-roasting process of Dipsaci Radix.Methods The contents of 13 active ingredients in 4 classes of iridoid,triterpene saponins,volatile oil and phenylpropanoids were determined by ultrasonic extraction and high-performance liquid chromatography(HPLC).Results After salt roasting,the content of asperosaponinⅥ,loganic acid and sweroside in Dipsaci Radix increased significantly.The content of 9 components,including dipsacoside A,dipsanoside B,sylvestroside I,5-hydroxymethyl-2-furaldehyde,chlorogenic acid,caffeic acid,isochlorogenic acid A,isochlorogenic acid B and isochlorogenic acid C,decreased to varying degrees.Conclusion To elucidate the changes of chemical components in Dipsaci Radix after the salted preparation can provide theoretical basis for the explanation of its mechanism.

关 键 词：续断 盐炙续断 炮制 指标性成分 

分 类 号：R283[医药卫生—中药学]