小柴胡汤瓦锅煎煮与机器煎煮质量的多维度评价

目的:从HPLC指纹图谱、指标性成分含量、出膏率、密度及pH值方面,多维度评价传统瓦锅煎煮与现代机器煎煮所得小柴胡汤的质量。方法:分别采用传统瓦锅煎煮法、机器常压一煎法和机器常压两煎法制备汤液。HPLC色谱柱为Agilent ZORBAX SB-C₁₈(250 mm×4.6 mm,5 μm),检测波长为205 nm,流动相为乙腈-0.1%磷酸水溶液,柱温为30 ℃,流速为1.0 mL·min^-1,检测的指标性成分有甘草苷、甘草酸铵、黄芩苷、人参皂苷Rg1、人参皂苷Rb1、柴胡皂苷a和柴胡皂苷d。结果:3种方法制备的小柴胡汤HPLC指纹图谱相似度大于99%;机器两煎法中甘草苷、柴胡皂苷d的含量高于瓦锅煎煮(P<0.05),其余成分的含量、出膏率、密度与瓦锅煎煮无统计学差异(P>0.05);机器一煎法中人参皂苷Rg1、人参皂苷Rb1、柴胡皂苷a的含量低于瓦锅煎煮(P<0.05),其余成分的含量与瓦锅煎煮无统计学差异,机器一煎的出膏率和密度虽低于瓦锅煎煮,但均达到了瓦锅煎煮的90%以上。结论:小柴胡汤现代机器煎煮与传统瓦锅煎煮的质量无明显差异。

Quality evaluation of Xiaochaihutang prepared by traditional Waguo and modern decoction machine

OBJECTIVE To evaluate the quality of Xiaochaihutang prepared by traditional Waguo and modern decoction machine,the HPLC fingerprint,content of the indicative compounds,extraction rate,density,as well as pH value of the herbal decoction were tested.METHODS Xiaochaihutang was prepared by three ways:traditional Waguo,machine with single-decoction,and machine with double-decoction,respectively.HPLC was performed on Agilent ZORBAX SB-C₁₈ column(250 mm×4.6 mm,5 μm),with acetonitrile-0.1% phosphoric acid aqueous solution as the mobile phase for gradient elution.The column temperature was 30 °C,flow rate was 1.0 mL·min^-1,and the detection wavelength was 205 nm.Liquiritin,ammonium glycyrrhizinate,baicalin,ginsenoside Rg1,ginsenoside Rb1,saikosaponin a and saikosaponin d were chosen as the indicative compounds.RESULTS The HPLC fingerprint of Xiaochaihutang prepared by three ways were established,and the similarity of each spectrum was greater than 99%.The contents of liquiritin and saikosaponin d of Xiaochaihutang prepared by machine with double-decoction were higher than those by traditional Waguo(P<0.05),and there was no significant difference in the contents of other indicative compounds,as well as extraction rate and density(P>0.05).The contents of ginsenoside Rg1,ginsenoside Rb1 and saikosaponin a of Xiaochaihutang prepared by machine with single-decoction were lower than those by traditional Waguo(P<0.05),and the contents of other indicative compounds were none statistical differences.The extraction rate and density of Xiaochaihutang prepared by machine with single-decoction were lower than those by traditional Waguo,however,the ratios were over 90%.The pH value of the decoction prepared by traditional Waguo was slightly higher than those prepared by machine.CONCLUSION The qualities of the herbal decoctions prepared by traditional Waguo and modern machine were almost the same.