配伍及煎煮方法对麻黄汤中桂皮醛含量的影响

目的 :测定麻黄汤中桂皮醛的含量 ,分析煎煮方法及配伍对桂皮醛含量的影响。方法 :用GC MS法测定桂皮醛含量。实验条件 :DB 17弹性石英毛细管 (30m× 0 5mm ,0 2 5 μm) ,载气He ,无分流进样 ,柱初温 12 0℃ ,以8℃ /min升至 2 5 0℃ ,进样量 1μl。用SPSS统计软件进行统计分析。结果 :桂皮醛在 0 0 136～ 0 136mg/ml内有良好的线性关系 ;精密度RSD =1 0 2 % ;2 4h内稳定性RSD =2 5 7% ;重现性RSD =4 2 0 % ;平均回收率为 10 1 30 % ,RSD=1 5 6 %。桂皮醛的含量 :麻黄汤分煎合液 (Ⅱ ) >麻黄汤合煎液 (Ⅰ ) (P <0 0 5 ) ;桂枝煎液 (Ⅲ ) >Ⅰ (P <0 0 5 ) ;Ⅱ>Ⅲ (P >0 0 5 )。结论 :配伍可能是影响桂皮醛溶出量的主要因素。

Influence of Decoction Methods and Compatibility on Content of Cinnamaldehyde in Mahuang Decoction

OBJECTIVE: To develop a GC-MS method for the determination of cinnamaldehyde and study on the influence of decoction methods and compatibility on the contents of cinnamaldehyde in Mahuang decoction. METHODS: Gas chromatography-mass spectrometry (GC-MS) was used. Chromatography/mass spectrometric conditions were: capillary column DB-17 (30 m x 0.5 mm, 0.25 micron), helium as carrier gas, non-split injection, column primary temperature 120 degrees C, 120 degrees C 8 degrees C/min-->250 degrees C, with 1.0 ml/min runoff, and injection volume 1 microliter. The results were analyzed by one-way ANOVA (SPSS). RESULTS: The calibration curves were linear in the range from 0.0136 mg/ml to 0.136 mg/ml (r = 0.9999). The RSD of precison, stability and reproducibilities were 1.02% (n = 6), 2.57% in 24 h and 4.20%, respectively. The cinnamaldehyde content in the blended Mahuangtang decoction (BMHD) was significantly lower than the one in the separated and mixtured decoction and Ramulus cinnamomi decoction (P < 0.05). The separated and mixtured decoction was higher than Ramulus cinnamomi decoction (P > 0.05). CONCLUSION: The main influencing factor of the cinnamaldehyde content was the compatibility. This method is precise and reliable to study cinnamaldehyde in Mahuang Decoction.