黄芪不同炮制品中黄酮类成分的含量比较

Comparison of Flavonoid Components in Astragali Radix and its Processed Products

摘要:

目的: 比较黄芪经不同方法炮制前后黄酮类成分含量变化。 方法: 采用Kromasil C₁₈柱(4.6 mm×250 mm, 5 μm);以乙腈-水为流动相梯度洗脱,流速1.0 mL·min^-1;检测波长为260 nm,柱温35℃。 结果: 在上述条件下,毛蕊异黄酮-7-O-β-D-葡萄糖苷、芒柄花素-7-O-β-D-葡萄糖苷、毛蕊异黄酮、芒柄花素的质量浓度分别在2.120~42.40,1.360~27.20,1.060~21.20,0.360 0~7.200 mg·L^-1与色谱峰面积呈良好的线性关系,低、中、高浓度的平均加样回收率(n=3)均在95.1~98.5%,RSD均<3.0%。酒制黄芪中毛蕊异黄酮的含量较黄芪生品有所增加,蜜制黄芪中4种黄酮成分及总黄酮含量均较生品组有所降低。米制、盐制黄芪中4种黄酮成分和总黄酮含量略显降低,但未见统计学差异。 结论: 黄芪经酒制后毛蕊异黄酮含量增加,蜜制后黄酮类成分含量降低,盐制、米制未对黄芪的黄酮类成分产生显著影响。

Abstract:

Objective: To compare the changes of the flavonoids components in Astragali Radix before and after processing. Method: High performance liquid chromatograph was employed for the determination. The column was Kromasil C₁₈ (4.6 mm ×250 mm, 5 μm) and the mobile phase was acetonitrile (A)-water (B) with the gradient elution (0-15 min, 20%-30% A, 15-25 min, 30%-50% A, 25-30 min, 50% A) at a flow rate of 1.0 mL·min^-1. The wavelength was set up at 260 nm with the column temperature maintained at 35℃. Result: The calibration curve was linear in the range of 2.120-42.40 mg·L^-1 for calycosin-7-O-β-D-glucoside, 1.360-27.20 mg·L^-1 for formononetin-7-O-β-D-glucoside, 1.060-21.20 mg·L^-1 for calycosin, and 0.360 0-7.200 mg·L^-1 for formononetin, respectively, with the average recovery ranged from 95.1% to 98.5%. Honey processing decreases the content of the flavonoids in Astragali Radix and alcohol processing raises the content of calycosin. Rice or salt processing slightly decrease the content of flavonoids in the Astragali Radix with no statistical difference. Conclusion: Honey and alcohol processing change the content of flavonoids in Astragali Radix. Rice and salt processing have no significant influence on the content of flavonoids.