山茱萸不同炮制品中莫诺苷和马钱苷含量测定

[目的]考察不同炮制方法及炮制前后山茱萸中莫诺苷和马钱苷含量的变化情况。[方法]用高效液相色谱(HPLC)法测定山茱萸生品、清蒸品,酒蒸品,盐蒸品,醋蒸品中莫诺苷和马钱苷的含量。[结果]山茱萸经炮制后,环烯醚萜苷的含量均有所下降,尤其在盐蒸制后莫诺苷由1。70%下降至1。02%,降低了40%;马钱苷由0。92%下降至0。89%,降低了3。3%。[结论]山茱萸炮制前后马钱苷含量相对比较稳定,而莫诺苷含量相对于生品含量均有所降低,实验结果为探讨炮制机制提供了一定的依据。

Determination of morroniside and loganin in fructucs corni by different processes

[Objection] To investigate the changes of contents of Morroniside and Loganin in Fructucs Corni by Different Processes.[Methods] Detecting the contents of Morroniside and Loganin in crude products and processed ones with HPLC.[Results] During processing,the content of iridoid glycosides decreased.Especially steaming with salt-water,the content of Morroniside was decrease from 1.70% to 1.02%,the downgrade rate was 40%;the content of Loganin was decrease from 0.92% to 0.89%,the downgrade rate was 3.3%.[Conclusion] The content of prepared Morroniside were lower than those of the crude herb,and the content of Loganin were stable,it offered evidence in processing mechanism of Fructus Corni.