关黄柏不同炮制品中盐酸小檗碱与盐酸巴马汀含量测定

目的:以盐酸小檗碱、盐酸巴马汀含量为指标,考察不同炮制方法对关黄柏季铵碱类成分含量的影响。方法 :采用HPLC测定不同炮制品中盐酸小檗碱、盐酸巴马汀的含量,色谱柱为Diamonsil TM(钻石)C18柱(250 mm×4.6 mm,5μm),流动相为乙腈-0.1%磷酸水(0.02 mol.L-1磷酸二氢钠)(25∶75),流速1.0 mL.min-1,柱温25℃;检测波长345 nm,参比波长500 nm。结果:不同炮制品中盐酸小檗碱和盐酸巴马汀的含量高低顺序依次为:酒炙品>生品>盐炙品>炒炭品,其中生品与盐炙品差异不明显,炒炭品中仅检出少量。结论:在关黄柏不同炮制品中,随着炮制程度的加大,炒炭品中盐酸小檗碱、盐酸巴马汀的含量大幅下降,而酒炙品中两者含量明显增加。

Determination of berberine hydrochloride and palmatine hydrochloride in different processing products of phellodendri amurensis cortex

Objective:Taking berberine hydrochloride and palmatine hydrochloride content as indicators to study the impact of different processing methods on the phellodendri amurensis cortex quaternary ammonium bases ingredients.Methods:We use HPLC method for the determination of different processing products of berberine hydrochloride and palmatine hydrochloride content.The column is performed on a Diamonsil TM(Diamond) C18 column(250 mm×4.6 mm,5 μm),the mobile phase of acetonitrile is 0.1% phosphoric acid(0.02 mol·L-1 sodium dihydrogen phosphate)(25∶75),the flow rate is 1.0 mL·min-1,and column temperature 25 ℃;detection wavelength is 345 nm and reference wavelength is 500 nm.Results:The content of the different processing products of berberine hydrochloride and palmatine hydrochloride in descending order is as follows:wine fried produts>raw products>salt fried products>fried carbon products,there is no significant difference between raw products and salt fried products,fried carbon only detected a small amount of the product.Conclusion:As the processing extent increased,berberine hydrochloride and palmatine hydrochloride in the fried carbon products dropped significantly,while the wine fried produts of both increased significantly,it is worth further study.