不同炮制方式对当归中有效成分含量的影响

目的：考察不同炮制方式对当归中有效成分含量的影响。方法：采用水蒸气蒸馏法测定挥发油含量；利用HPLC测定阿魏酸含量，流动相甲醇-1%乙酸水溶液（45：55），检测波长321 nm；通过磷钼钨酸-干酪素比色法测定总鞣质含量。结果：当归经炮制后，挥发油和阿魏酸含量均有不同程度的降低，顺序为生当归（0.683%，0.075%）>酒炙当归（0.590%，0.068%）>土炒当归（0.397%，0.024%）>当归炭（0.125%，0.012%）；酒炙当归中总鞣质含量低于生当归，而其他炮制品中总鞣质含量明显高于生当归，排序为当归炭（0.702%）>土炒当归（0.491%）>生当归（0.352%）>酒炙当归（0.339%）。结论：不同炮制方式对当归中有效成分含量存在一定影响。

Effect of Different Processing Methods on Contents of Active Ingredients in Angelicae Sinensis Radix

Objective: To investigate effect of processing methods on contents of active ingredients from Angelicae Sinensis Radix. Method: The content of volatile oil was determined by steam distillation;HPLC was adopted to determine the content of ferulic acid with mobile phase of methanol-1% acetic acid(45:55) and detection wavelength at 321 nm;The content of total tannins was determined by phosphotungstomolybdate acid-casein colorimetry. Result: Processing could decrease contents of volatile oil and ferulic acid in Angelicae Sinensis Radix,orders of them were crude Angelicae Sinensis Radix(0.683%,0.075%) >fried Angelicae Sinensis Radix with wine(0.590%,0.068%) >stir-baked Angelicae Sinensis Radix with soil(0.397%,0.024%) >carbonized Angelicae Sinensis Radix(0.125%,0.012%);The content of total tannins was in order of carbonized Angelicae Sinensis Radix(0.702%) >stir-baked Angelicae Sinensis Radix with soil(0.491%) >crude Angelicae Sinensis Radix(0.352%) >fried Angelicae Sinensis Radix with wine(0.339%). Conclusion: Different processing methods had a certain effects on contents of active ingredients from Angelicae Sinensis Radix.