不同炮制方法对北柴胡中柴胡皂苷a、d的含量影响

目的 研究北柴胡不同炮制方法(净制、醋炙、酒炙、麸炒、鳖血炙)与有效成分柴胡皂苷a、d的相关性,为阐明炮制机理和炮制品的不同功效奠定基础. 方法 采用高效液相色谱法进行测定,Hypersil ODS C18 色谱柱 (4.6 mm×200 mm, 5 μm),乙腈-水为流动相梯度洗脱,流速1.0 mL/min,柱温30 ℃,测定波长210 nm,进样量20 μL. 结果 不同柴胡炮制品之间柴胡皂苷a和d的含量差异较大,柴胡皂苷a的含量依次为:麸炒柴胡>生柴胡>醋柴胡>酒柴胡>鳖血柴胡,柴胡皂苷d的含量依次为: 生柴胡>麸炒柴胡>醋柴胡>酒柴胡>鳖血柴胡. 结论 不同炮制方法对柴胡有效成分柴胡皂苷a、d有一定影响.

Influence of Different Processing Methods on Content of Saikosaponin a and Saikosaponin d from Bupleurum chinense

Objective To study the correlation of different processing methods (cleansing, vinegar-stir-fried, wine-stir-fried, bran-stir-fried, turtle blood-stir-fried) of Bupleurum chinense and the constituents saikosaponin a and saikosaponin d and lay the foundation for different effects of processed products. Methods HPLC method was used with Hypersil ODS C18 column (4.6 mm×200 mm, 5 μm), water and methanol as solvent system with gradient elution. The flow rate was 1.0 mL/mL, column temperature was 30 ℃, detection wavelength was set at 210 nm,and injection volume was 20 μL. Results The contents of total saponins in different processed products of Bupleurum chinense were different. The content of saikosaponin a was as follows: bran-stir-fried > cleansing > vinegar-stir-fried > wine-stir-fried > turtle blood-stir-fried. The content of saikosaponin d was as follows: cleansing > bran-stir-fried > vinegar-stir-fried > wine-stir-fried > turtle blood-stir-fried. Conclusion The method was simple and reliable, and used to determine the main contents of Bupleurum chinense and its four processed products.