中国中药杂志

2009, v.34(08) 965-968

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不同炮制工艺丹皮炭中黄酮类成分的动态变化
Dynamic change of flavonoids' content in various extent of cortex moutan carbonisatum

丁安伟;张丽;赵学龙;李娴;
DING Anwei,ZHANG Li,ZHAO Xuelong,LI Xian(Key Laboratory for Modern Research of Traditional Chinese Medical Formulae of Jiangsu,Nanjing University of Chinese Medicine,Nanjing 210046,China)

摘要(Abstract):

目的:研究牡丹皮炮制过程中黄酮类成分的动态变化,探讨丹皮炭的炮制机制。方法:取生丹皮及经不同炒炭工艺制得的丹皮炭,加乙醇50 mL超声30 min 2次,再经聚酰胺柱纯化后采用HPLC,在360 nm波长处,流动相甲醇-0.5‰三氟乙酸水溶液梯度条件下,测定槲皮素、山柰素、异鼠李素等黄酮类成分的含量。结果:丹皮炭中3种黄酮类成分含量随炒制时间的延长而降低,随炒制温度的升高而降低。结论:不同炮制条件对丹皮炭中黄酮类成分的含量影响较大,总体变化趋势是高温长时间导致黄酮类成分含量降低,为进一步研究丹皮炭的止血机制和质量控制提供了依据。
Objective: Study on the of content variety of flavonoids in the course of processing Cortex Moutan,and discuss the preparation mechanism of Cortex Moutan Carbonisatum(CMC).Method: HPLC method was developed for the determination of flavonoids in various extent of CMC,the sample was extracted by ultrasound 30 min twice along with ethanol 50 mL.Chromatographic conditions were as follows: wavelength 360 nm,gradient eluant of methanol-0.5‰ trifluoroacetic acid.Result: The content of the three flavonoids cuts down along with the processing time and the rising temperature.Conclusion: The impact of various extent of processing on flavonoids' content of the CMC is very great.The overall trend is that high temperature and long time lead to the lower of the content of flavonoids.This provides a basis data for the further study on the hemostatic mechanism and quality control of CMC.

关键词(KeyWords): 丹皮炭;炮制;黄酮;槲皮素;山柰素;异鼠李素;HPLC
cortex moutan carbonisatum;processing crude drugs;flavonoids;quercetin;kaempfero;isorhamnetin;HPLC

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基金项目(Foundation): 国家“十一五”科技支撑计划项目(2006BAI09B06-02)

作者(Author): 丁安伟;张丽;赵学龙;李娴;
DING Anwei,ZHANG Li,ZHAO Xuelong,LI Xian(Key Laboratory for Modern Research of Traditional Chinese Medical Formulae of Jiangsu,Nanjing University of Chinese Medicine,Nanjing 210046,China)

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