酸枣仁及其不同炮制品中总黄酮的含量比较  

Comparative Analysis on Contents of Flavonoids in Ziziphus jujuba var. spinosa and its different Processed Products

作　　者：高剑峰[1] 孙守景[1] 

机构地区：[1]山东省安康医院,山东济宁272051

出　　处：《时珍国医国药》2004年第6期331-332,共2页Lishizhen Medicine and Materia Medica Research

摘　　要：目的 :探讨酸枣仁生品及 7个不同炮制品中总黄酮的含量并作比较。方法 :采用紫外分光光度法测定含量。结果 :总黄酮含量由高到低的顺序为 :2 10℃烘品 >炒焦品 >170℃烘品 >炒黄品 >蒸品 >14 0℃烘品 >生品。平均回收率为96 .4 6 % ,RSD=1.6 4 % (n=5 )。结论 :加热等因素致使炮制品中总黄酮含量均有升高 ,这与临床及其成药中多用炒制品有一定关系。其炒制对药品质量及临床应用的影响 ,应做进一步的研究。Objective: To explore the relationship of contents of flavonoids between processed Senen zizipi spinosae and the fluctuation. Methods: The contents of flavonoids in SZ and in the different processed products of SZ were determined by spectrophotometry. Results: The contents of flavonoids in SZ changed as follows:Unpocessed SZ<SZ dried at 140℃<evaporat SZ<ting stir<SZ dried at 170℃<SZ stir fried with vinegar<SZ dried at 210℃.The averge recovery rate was 96.46 %,with a 1.64 RSD ( n =5). Conclusion: Heatin causes the centents of general flavonoids in the processed products to increase. These processed products are still often used in clinical treatment and patent medicines. The study should be pursused further.

关 键 词：酸枣仁 总黄酮 紫外分光光度法 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]