不同炮制方法对栀子姜炙前后二萜色素类成分的影响

目的：比较不同方法炮制的姜栀子中二萜色素类成分的变化情况。方法：按照《全国中药炮制规范》和《北京市中药饮片炮制规范》收载的方法分别炮制姜栀子,以HPLC法对两种姜栀子进行3个二萜色素苷及1个二萜色素苷元含量的比较。结果：两种方法炮制的姜栀子与生栀子相比,藏红花糖苷-1（crocin-1）和藏红花糖苷-2（crocin-2）含量显著降低,藏红花糖苷-3（crocin-3）含量无明显变化,藏红花酸（crocetin）含量明显增加。结论：两种姜炙法对栀子二萜色素苷类成分均有较大影响,而且辅料姜汁的加入方式对该类成分的变化也有着不同程度的影响,“先拌姜汁后炒”《北京市中药饮片炮制规范》的姜炙方法对二萜色素苷类成分的影响明显大于“炒中喷姜汁”《全国中药饮片炮制规范》。应进一步开展两种姜栀子以及藏红花酸糖苷-1和藏红花酸糖苷-2不同比例的药理作用比较研究,以科学揭示二者的炮制原理。

Effect of Different Methods on Diterpene Pigments of Fructus Gardeniae after Processed with Ginger Juice

Objective: Comparison of diterpene pigments of Fructus Gardeniae on different processing methods with ginger juice. Method: Ginger gardenia were processed in accordance with the "National Traditional Chinese Medicine processing standard" and "Beijing Chinese Herbal Preparation Standards", the HPLC method were used to determine the content of two ginger gardenia on three diterpene anthocyanin pigment and a diterpene aglycone. Result: Crocin-1 and crocin-2 in two ginger gardenias were significantly decreased, crocin-3 showed no significant changen and the content of crocetin were increased significantly compared with Fructus Gardeniae. Conclusion: It has greater impact on diterpene pigments in two kinds of ginger gardenia, especially on the way of adding ginger juice. The "fired after mixing ginger juice" method is more significant than "adding ginger juice after fired". It is necessary to develop a further research on pharmacological effects of crocin-1 and crocin-2, in order to reveal the processing principle of two kinds of method.