不同基源、不同秦艽饮片成分分析及指纹图谱研究
Analysis and Fingerprint Analysis of Components in Different Sources and Slices of Gentiana Macrophylla
余红 1丁金有 1徐鹏 1胡美英 1张继红 1龚平双1
作者信息
- 1. 上饶市检验检测认证院 江西 上饶 334000
- 折叠
摘要
目的:研究不同基源、不同炮制方法对秦艽饮片有效成分含量的影响并建立HPLC指纹图谱.方法:采用高效液相色谱法测定秦艽、麻花秦艽、小秦艽的浸润切片、酒制切片、麸炒切片、清炒切片共 36 批秦艽饮片中马钱苷酸、龙胆苦苷的含量.结果:马钱苷酸、龙胆苦苷含量总和分别为秦艽饮片 88.14～93.73 mg/g,麻花秦艽饮片 72.03～90.37 mg/g,小秦艽饮片 63.43～73.73 mg/g;清炒切片 70.33～91.32 mg/g,麸炒切片 72.72～93.73 mg/g,酒炒切片 63.43～89.22 mg/g,浸润切片66.94～90.37 mg/g.秦艽饮片马钱苷酸和龙胆苦苷平均总含量大小为秦艽＞麻花秦艽＞小秦艽,麸炒法炮制＞清炒法炮制＞浸润法炮制＞酒炒法炮制,指纹图谱的相似度为 0.999～1.000.结论:小秦艽饮片中马钱苷酸和龙胆苦苷的含量均明显更低.不同炮制方法对秦艽饮片主成分总含量有影响,其中干炒法(麸炒和清炒)秦艽饮片主成分总含量较高,而加入酒精的炮制方法(酒炒法)秦艽饮片主成分总含量降低,因此不同基源、不同炮制方法秦艽饮片主成分存在差异.
Abstract
Objective:To study the effects of different sources and processing methods on the content of effective ingredients in Gentiana macrophylla slices and establish HPLC fingerprint.Methods:The contents of loganin acid and gentiopicroside in 36 batches of Radix Gentianae,Radix Gentianae Fried Dough Twists,Radix Gentianae Minor,stir fried slices,bran fried slices,wine prepared slices and soaked slices were determined by HPLC.Results:The total contents of loganic acid and gentiopicroside were 88.14-93.73 mg/g,72.03-90.37 mg/g,63.43-73.73 mg/g,70.33-91.32 mg/g,72.72-93.73 mg/g,63.43-89.22 mg/g,66.94-90.37 mg/g.The average total content of loganin acid and gentiopicroside in Gentiana macrophylla decoction pieces is:Gentiana macrophylla>Gentiana Fried Dough Twists>Gentiana minor,processed by bran frying method>clear frying method>soaking method>wine frying method.The similarity of fingerprint spectra ranges from 0.999 to 1.000.Conclusion:The content of loganin acid and gentiopicroside in Gentiana Macrophylla slices was significantly lower compared to the other three sources.Different processing methods have an impact on the total content of the main components of Gentiana macrophylla slices.Among them,the dry frying method(bran frying and stir frying)has a higher total content of the main components of Gentiana macrophylla slices,while the processing method with added alcohol(wine frying)has a lower total content of the main components of Gentiana macrophylla slices.There are differences in the main components of Gentiana macrophylla slices from different sources and processing methods.
关键词
秦艽/麻花秦艽/小秦艽/炮制饮片/HPLC/马钱苷酸/龙胆苦苷/含量Key words
Gentiana Macrophylla/Gentiana Fried Dough Twists/Gentiana Minor/Processed Pieces/HPLC/Loganin Acid/Gentiopicroside/Content引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据