摘要
目的探究大黄不同煎煮时间对大柴胡汤中蒽醌类成分和鞣质含量的影响,明确大柴胡汤中大黄所加入的最佳时间以及大黄在其中的作用。方法采用高效液相色谱法对大黄不同煎煮时间的大柴胡汤中总蒽醌、结合型蒽醌以及游离性蒽醌的含量进行测定。色谱柱:Diamonsil C18(5μm,250 mm×4.6 mm);流动相:采用乙腈-0.1%磷酸溶液进行梯度洗脱;检测波长为254 nm,体积流量0.5 mL/min;柱温:30℃。采用紫外分光光度法在760nm波长处测定大柴胡汤中鞣质的含量。结果总蒽醌、游离蒽醌以及结合蒽醌的含量变化趋势均为先升高后降低,其总蒽醌及结合蒽醌在30 min时达到最大值,游离蒽醌在45 min达到最大值。结论大柴胡汤按经典工艺制备后,其药液中结合型蒽醌含量约为泻下制剂的1/14,鞣质含量达到溶出最大值。
Objective To explore the effect of different cooking time of rhubarb on the content of anthraquinones and tannins in Daisaikoto Soup,and to determine the best time to add rhubarb in Daisaikoto Soup and the role of rhubarb in it.Methods The content of total anthraquinone,combined anthraquinone and free anthraquinone in daisaikoto soup with different boiling time was determined by HPLC.Chromatographic column:Diamonsil C18(5μm,250 mm×4.6 mm);Mobile phase:gradient elution was carried out by acetonitrile-0.1%phosphoric acid solution.The detection wavelength was 254 nm and the volume flow rate was 0.5 mL/min.Column temperature:30℃.The content of tannin in daisaikoto soup was determined by ultraviolet spectrophotometry at the wavelength of 760 nm.Results The contents of total anthraquinones,free anthraquinones and combined anthraquinones all increased first and then decreased.The total anthraquinones and combined anthraquinones reached the maximum value at 30 min and free anthraquinones reached the maximum value at 45 min.Conclusion Rhubarb mainly plays the role of protecting liver,gallbladder and gastrointestinal tract in daisaikoto soup,and assists other drugs in major bupleurum decoction to reconcile shaoyang and purge heat.
作者
武印奇
杨大宇
郭玉岩
高宏伟
孙爽
吕邵娃
WU Yin-qi;YANG Da-yu;GUO Yu-yan;GAO Hong-wei;SUN Shuang;LV Shao-wa(Heilongjiang University of Chinese Medicine,Harbin,Heilongjiang 150040,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2020年第10期2375-2378,共4页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金(81803985)
黑龙江中医药大学科研基金项目(2018xy04)
关键词
大黄
大柴胡汤
煎煮时间
蒽醌
鞣质
Rhubarb
Major bupleuri decoction
Boiling time
Anthraquinone
Tannins
