杨滨,李化,赵宇新,李曼玲
YANG Bin, LI Hua, ZHAO Yu-xin, LI Man-ling (Institute of Chinese Materia Medica, China Academy of Traditional Chinese Me dicine, Beijing 100700, China) [

• 1:中国中医研究院中药研究所
• 2:中国中医研究院中药研究所
• 3:中国中医研究院中药研究所
• 4:中国中医研究院中药研究所 北京100700

摘要(Abstract)：

目的 :对山楂炮制前后有机酸含量的变化进行研究。方法 :应用中和滴定法 ,高效液相色谱法对山楂炮制前后饮片中总有机酸、枸橼酸、苹果酸、熊果酸及齐墩果酸的含量进行测定。结果 :苹果酸在 0 2 8～ 9 0 2 μg ,进样量与峰面积具有良好线性 ,回归方程为Y =2 344 7+4930 9 6X ,r=0 9998。齐墩果酸在 0 4 98～ 2 4 8μg,熊果酸在 0 348～ 1 74 μg,峰面积的对数与进样量的对数具有良好的线性 ,回归方程分别为Y =1 4 4 4 7X +5 82 36 ,r =0 9998;Y =1 36 2 8X +5 95 0 8,r =0 9998。结论 :山楂炮制后 ,其水溶性有机酸含量变化较大 ,保留率约为 70 % ,脂溶性三萜酸含量基本上无变化。
Objective:To compare and analyze t he organic acids level in fruit of Crataegus pinnatifida var. major befor e and after processing. Method:The amount of total organ ic acids and individual citric acid, malate acid, ursolic acid and oleanolic a cid in fruit of C. pinnatifida var. major before and after processing were determined by pH titration and HPLC analysis. Result: Good linear relationship between peakarea and amount was noted for 0.28～9.0 2 μg of malate acid, with a correlation coefficient of 0.999 8. Regression e quation was Y=234 4.7+49 309.6 X. Good linear relationships between t he logarithm of peak area and amount were noted for 0.348～1.74 μg of ursolic acid and 0.498～2.48 μg of oleanolic acid, with a correlation coeffi cient of 0.999 8 in each case. Regression equations were Y=1.362 8 X+ 5.950 8 and Y=1.444 7 X+5.823 6, respectively. Conclusio n:The lipid-soluble organic acids mostly remain whereas only about 70% of the water-soluble acids remain after processing in fruit of C. pinnat ifida var. major. [

关键词(KeyWords)： 山楂;炮制;有机酸含量变化
Fructus Crataegi; processing; changes in th e level of organic acids

Abstract:

Keywords:

基金项目(Foundation): 国家“十五”科技攻关计划项目 (2 0 0 1BA70 1A11 0 5

作者(Author): 杨滨,李化,赵宇新,李曼玲
YANG Bin, LI Hua, ZHAO Yu-xin, LI Man-ling (Institute of Chinese Materia Medica, China Academy of Traditional Chinese Me dicine, Beijing 100700, China) [

Email:

DOI:

参考文献(References)：

• [1]　原思通医用中药饮片学北京:人民卫生出版社,2001226
• [2]　黄显芬炮制对山楂有机酸含量影响的探讨广西中医学院学报,2000,17(1):59
• [3]　王　苹,谢婉兰山楂不同炮制品中枸橼酸含量考察中成药,1993,15(5):21
• [4]　毛淑杰,李铁林炮制对山楂中总黄酮及总有机酸含量的影响中国中药杂志,1989,14(9):532
• [5]　中国药典一部200023
• [6]　杨　滨,李　化,汤树良,等高效液相色谱法测定山楂中枸橼酸的含量中国药学杂志,2004,39(9):58
• [7]　贾元印,阎雪生,聂　克北山楂炮制前后熊果酸的含量变化中国中药杂志,1989,14(8):18
• [8]　高光跃,冯毓秀,秦秀芹山楂类果实的化学成分分析及其质量评价药学学报,1995,30(2):138
• [9]　李海生,吴贵华HPLC法用于北山楂和云南山楂中主要有机酸和维生素C的分析比较中草药,1990,21(4):13
• [10]　郝润喜,阎彩萍,孙晓飞,等山楂中熊果酸的高效液相色谱分析药物分析杂志,1994,14(2):30