| 不同炮制方法对熟地黄中7种化学成分含量的影响 |
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| 引用本文： | 李娴,邢亚东,李姗姗,刘浩. 不同炮制方法对熟地黄中7种化学成分含量的影响[J]. 蚌埠医学院学报, 2020, 45(5): 634-637, 643. DOI: 10.13898/j.cnki.issn.1000-2200.2020.05.021 |
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| 作者姓名： | 李娴 邢亚东 李姗姗 刘浩 |
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| 作者单位： | 蚌埠医学院 药学院, 安徽 蚌埠 233030 |
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| 基金项目： | 国家自然科学基金面上项目81372899安徽省高校自然科学研究重点项目KJ2018A0983 |
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| 摘 要： | 目的通过建立熟地黄中梓醇、益母草苷、地黄苷A、地黄苷D、毛蕊花糖苷、异毛蕊花糖苷和5-羟甲基糠醛（5-HMF）7种化学成分同时分析的方法，测定清蒸熟地黄、酒炖熟地黄、九蒸九晒熟地黄3种不同炮制品中7种化学成分的含量，探讨不同炮制方法对熟地黄中化学成分的影响。方法采用超声提取法处理熟地黄3种不同炮制品，赛默飞C18色谱柱（250 mm×4.6 mm，5 μm）；流动相:0.1%磷酸（A）-乙腈（B），梯度洗脱，程序为:0~8 min，1% B；8~9 min，1%~4% B；9~25 min，4% B；25~35 min，4%~20% B；35~50 min，20% B；50~50.01 min，20%~1% B；50.01~55 min，1% B。柱温:30℃，检测波长:203 nm、332 nm，测定3种样品中7种化学成分的含量。结果生地黄中未检出5-HMF。清蒸熟地黄和酒炖熟地黄中，环烯醚萜单糖苷梓醇和益母草苷几乎全部降解；环烯醚萜双糖苷地黄苷A、地黄苷D和苯丙素苷毛蕊花糖苷、异毛蕊花糖苷的含量较生地黄中含量降低；可以检测到5-HMF。九蒸九晒熟地黄中环烯醚萜单糖苷梓醇和益母草苷、环烯醚萜双糖苷地黄苷A、地黄苷D和苯丙素苷毛蕊花糖苷、异毛蕊花糖苷几乎全部降解；可以检测到5-HMF。结论不同炮制方法对熟地黄成分的影响较大，该方法可用于熟地黄不同炮制品的质量控制。
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| 关 键 词： | 熟地黄 梓醇 益母草苷 地黄苷A 地黄苷D 毛蕊花糖苷 异毛蕊花糖苷 5-羟甲基糠醛 |
| 收稿时间： | 2019-03-05 |
Effect of different processing methods on the contents of seven chemical components in Rehmanniae Radix Praeparata |
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| Affiliation: | School of Pharmacy, Bengbu Medical College, Bengbu Anhui 233030, China |
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| Abstract: | ObjectiveTo establish a method for simultaneous analysis of catalpol, leonurus glycoside, rehmannin A, rehmannin D, pilose glycoside, isostaminoside and 5-HMF in Rehmanniae Radix Praeparata, and determine the contents of seven chemical constituents in three different processed products of steamed rehmannia glutinosa; rehmannia rehmannia stewed in wine; nine steam nine sun cooked rehmannia, and explore the effects of different processing methods on the chemical constituents of Rehmanniae Rodix Praeparata.MethodsThree different processed products of Rehmanniae Rodix Praeparata were extracted by ultrasonic extraction, and Thermo C18 column (250 mm×4.6 mm, 5 μm) was used.The mobile phase was 0.1% phosphoric acid(A)-acetonitrile(B), the gradient elution procedure was 0-8min, 1%B; 8-9min, 1%-4%B; 9-25min, 4%B; 25-35min, 4%-20%B; 35-50min, 20%B; 50-50.01min, 20%-1%B and 50.01-55min, 1%B.The column temperature was 30℃, the detection wavelength was 203nm and 332nm, and the contents of seven chemical constituents in three samples were determined.ResultsThe 5-HMF was not detected in radix rehmanniae.In steamed Rehmanniae Rodix Praeparata and stewed Rehmanniae Rodix Praeparata in wine, the cycliterpene monoglycoside catalpol and leonurus glycoside were almost complete degraded, the contents of iridoid diterpenoid glycoside rehmannin A, rehmannin D, phenylpropanoid glycoside piloside and isobruchin glycoside were low compared with Rehmanniae Radix, and 5-HMF could be detected.The cyclioterpene monoglycoside catalpol, leonurus glycoside, cyclioterpene diglycoside rehmanin A, rehmanin D, phenylpropyl glycoside mullein glycoside and isomullein glycoside were almost degraded, and 5-HMF could be detected in nine steam nine sun cooked rehmannia.ConclusionDifferent processing methods have great influence on the components of decoctian piecesof.This method can be used for the quality control of Rehmanniae Radix Praeparata. |
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