炮制对山茱萸有效成分的影响研究

目的测定和分析山茱萸及其不同炮制品中马钱苷、莫诺苷、5-羟甲基糠醛、没食子酸、多糖、总黄酮、水溶性皂苷和有机酸的含量,评价炮制对山茱萸效应物质的影响。方法采用高效液相色谱法测定山茱萸不同饮片中马钱苷、莫诺苷、5-羟甲基糠醛和没食子酸的含量,采用比色法测定山茱萸不同饮片中多糖、总黄酮和水溶性皂苷的含量,采用酸碱滴定法测定山茱萸不同饮片中有机酸的含量。结果山茱萸经炮制后所测成分的含量都有不同程度的变化,除莫诺苷外,高压蒸制品所测成分的含量均略高于常压蒸制品,但均无显著性差异。结论高压蒸制工艺优于常压蒸制工艺,测定结果可为制定山茱萸最佳炮制工艺提供科学的依据。

Influence of Processed on Active Substances in Cornus Officinalis Evaluated by Multi-components Analysis

ObjectiveTo determine and analyze the contents of loginan, morroniside, 5-hydroxymethyl furfural, gallic acid, polysaccharide, lfavonooids, water-soluble saponins and organic acid in cornus ofifcinalis and its different processed products to evaluate the inlfuence of processed on active substances in cornus ofifcinalis.MethodsThe contents of loginan, morroniside, 5-Hydroxymethyl furfural and gallic acid in different processed products of cornus officinalis were determined by HPLC. The contents of polysaccharide, flavonooids, water-soluble saponins in different processed products of cornus ofifcinalis were determined by colorimetry. The contents of organic acid in different processed products of cornus ofifcinalis were determined by acid-base titration.ResultsThere were different changes of the components in cornus ofifcinalis processed by different methods. The contents of the determined components in high-pressure products of Cornus ofifcinalis were slightly higher than them in atmospheric-pressure products of cornus ofifcinalis except morroniside, but there were not signiifcant difference.ConculusionThe high-pressure process is better than the atmospheric-pressure process. The results can provide a scientiifc basis for the best processing technology of cornus ofifcinalis.