不同炮制方法对牡丹皮中丹皮酚、芍药苷、总黄酮及总多糖含量的影响

Effects of Different Processing Methods on Contents of Paeonol,Paeoniflorin, Total Flavonoids and Total Polysaccharides in Moutan Cortex

摘要:

目的: 探讨不同炮制方法对牡丹皮中主要成分含量的影响,为全面评价牡丹皮的药效与质量提供参考. 方法: 采用RP-HPLC测定丹皮酚和芍药苷含量,流动相分别为甲醇-水(55:45)和乙腈-0.1%磷酸溶液(14:86),检测波长依次为274,230 nm.采用Al(NO₃)₃显色法测定总黄酮含量,检测波长508 nm;硫酸-苯酚比色法测定总多糖含量,检测波长485 nm. 结果: 丹皮酚、芍药苷、总黄酮及总多糖在不同炮制品中含量排序分别为酒炙品>生品>炒黄品>炒焦品>炒炭品,炒黄品>生品>酒炙品>炒焦品>炒炭品,酒炙品>生品>炒黄品>炒焦品>炒炭品,生品>酒炙品>炒黄品>炒焦品>炒炭品. 结论: 多指标成分测定有利于阐释牡丹皮的炮制机制,并有助于牡丹皮炮制品的检测.

Abstract:

Objective: To discuss effects of different processing methods on contents of main components,in order to provide a reference for comprehensive evaluation of efficacy and quality of Moutan Cortex. Method: RP-HPLC was established for determining contents of paeonol and paeoniflorin,mobile phases were methanol-water(55: 45) and acetonitrile-0.1% phosphoric acid(14: 86),detection wavelengths were 274 nm and 230 nm.Aluminum nitrate chromogenic method was adopted to determine the content of total flavonoids with detection wavelength at 508 nm;sulphuric acid-phenol colorimetric method was used to determine the content of total polysaccharides at 485 nm. Result: Contents comparison of paeonol,paeoniflorin,total flavonoids and total polysaccharides were in order of stir-frying products with wine>crude products>fried yellow products>fried coke products>carbonizing products by stir-frying,fried yellow products>crude products>stir-frying products with wine>fried coke products>carbonizing products by stir-frying,stir-frying products with wine>crude products>fried yellow products>fried coke products>carbonizing products by stir-frying,crude products>stir-frying products with wine>fried yellow products>fried coke products>carbonizing products by stir-frying,respectively. Conclusion: Determination of multi-index ingredients is benefit to monitor quality of processed products of Moutan Cortex and interpret its processing mechanism.