摘要
目的比较杜仲盐制前后化学成分的差异,推测其炮制原理。方法采用紫外分光度结合HPLC-UV法比较盐制杜仲前后饮片中总氨基酸、总黄酮、总多糖以及京尼平苷、京尼平苷酸、绿原酸、松脂醇二葡萄糖苷这4种化学成分含有量的差异。结果与生品相比,杜仲盐制品中总氨基酸的含有量增加了24.232%,总多糖增加了78.169%,总黄酮降低了16.129%,而京尼平苷、京尼平苷酸、绿原酸、松脂醇二葡萄糖苷这4种化学成分的含有量分别降低了50.663%、21.925%、18.410%、32.923%。结论杜仲盐制的原理可能是增加总氨基酸和总多糖的溶出,或改变各化学成分群的配比关系。
AIM To compare the differences in chemical constituents in Eucommiae cortex before and after being processed with salt and speculate its processing principle. METHODS UV spectrophotometric and HPLC-UV were used to compare the differences in the contents of total amino acids,total flavonoids,total polysaccharides,geniposidic,geniposidic acid,chlorogenic acid and pinoresinol diglucoside. RESULTS Compared with raw Eucommiae cortex,the contents of total amino acids and total polysaccharides were increased by 24. 232% and78. 169%,the content of total flavonoids was decreased by 16. 129%,and the contents of geniposidic,geniposidic acid,chlorogenic acid and pinoresinol diglucoside were decreased by 50. 663%,21. 925%,18. 410% and32. 923% in salt products,respectively. CONCLUSION The principle of Eucommiae cortex processed with salt is likely to enhance the dissolutions of total amino acids and total polysaccharides or change the proportions of chemical component groups.
出处
《中成药》
CAS
CSCD
北大核心
2015年第11期2464-2468,共5页
Chinese Traditional Patent Medicine
基金
陕西省自然科学基金项目(2010JQ4022)
陕西省教育厅自然科学专项(2010JK501)
关键词
杜仲
盐制
化学成分
紫外分光度
HPLC-UV
Eucommiae Cortex
processed with salt
chemical constituents
UV spectrophotometric
HPLC-UV
