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三七不同加热炮制品中5种皂苷类成分的含量测定
引用本文:周新惠,赵荣华,张荣平,朱培芳.三七不同加热炮制品中5种皂苷类成分的含量测定[J].云南中医学院学报,2013(6):11-14,18.
作者姓名:周新惠  赵荣华  张荣平  朱培芳
作者单位:[1]云南中医学院中药学院,云南昆明650500 [2]昆明医科大学药学院,云南昆明650500 [3]云南中医学院实验中心,云南昆明650500
基金项目:国家中医药管理局科研专项(NO:201107007)
摘    要:目的:建立一种用HPLC测定三七生品及不同温度加热炮制品中5种皂苷类成分含量的方法,为研究三七炮制机理及探索生熟三七药理作用差异提供物质基础。方法采用HPLC同时测定生品及不同炮制品中三七皂苷R1、人参皂苷Rg1、人参皂苷Re、人参皂苷Rb1、人参皂苷Rd的含量。Agilent Zorbax SB-C18(4.6mm×250mm,5μm),乙腈和水梯度洗脱,流速1.0mL·min-1,柱温20℃,检测波长203nm。结果该方法中5种化合物线性关系良好,r均在0.9997及以上,回收率为97.6%~101.7%.3种炮制品(蒸制品、油炸品和砂炒品)中5种皂苷类成分含量整体比生品均有不同程度下降,同时均有新成分产生。炮制品中五种成分含量下降幅度和新产生成分含量增加幅度与加热温度相关。砂炒品中5种皂苷类成分含量下降幅度最大,新产生成分的含量最高。结论该方法可用于三七炮制品中皂苷类成分的含量测定和质量控制。砂炒法是一种有前景的三七炮制方法。生品与炮制品三七的物质组成和含量各不相同,这也许就是导致生熟三七药理作用差异的直接原因,相关研究正在进行中。

关 键 词:三七  炮制  皂苷  含量  HPLC

Determination of 5 Saponins in Different Heat Processed Panax Notoginseng
ZHOU Xin-hui,ZHAO Rong-hu,ZHANG Rong-ping,ZHU Pei-fang.Determination of 5 Saponins in Different Heat Processed Panax Notoginseng[J].Journal of Yunnan College of Traditional Chinese Medicine,2013(6):11-14,18.
Authors:ZHOU Xin-hui  ZHAO Rong-hu  ZHANG Rong-ping  ZHU Pei-fang
Institution:3 (1. Yunnan university of TCM, Kunming Yunnan 650500, China; 2. Pharmacy School of Kunming Medical University, Kunming Yunnan 650500, China; 3. Experimental Center of Yunnan College of TCM, Kunming Yunnan 650500, China)
Abstract:Objective To establish a method for the quantitative determination of 5 saponins in raw and different temperature processed panax notoginseng, which would provide the material basis of processing mechanisms and pharmacological effects differences of raw and processed panax notoginseng. Methods The contents of notoginsenoside R1 and ginsenoside Rg1、Re、Rb1、Rd were determined by HPLC simultaneously. The separation was performed on Agilent Zorbax SB-C18(4. 6mm×250mm,5μm)column, the flow rate was 1 mL·min-1,the column temperature was 20 ℃ and the wavelength of UV detector was 203 nm. Results With this method,5 compounds showed a good linear relationship (r≥0. 9997)with recovery range 97. 6%-101. 7%. There were differences among the contents of five saponins in raw and processed (steamed、fried and sand fried)panax notoginseng. Compared with the raw one,the contents of the 5 saponins in processed samples decreased and new components increased. Changes extent of both were relative with the heat temperature. The contents of 5 components decreased more,and newly produced components increased more in sand fried sample. Conclusion This chromatographic method can be used to content analysis and quality control of processed panax notoginseng. The processing method---sand fry is a promising method. The compositions and contents of raw and various processed panax notoginseng were both different,which may be the direct cause of the pharmacological differences among raw and various processed panax notoginseng,the more study about which is underway.
Keywords:Ponax Notoginseng  processing  Saponins  content analysis  HPLC
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