炮制对决明子主要成分煎出率的影响

目的:探讨炒制和捣碎对决明子水煎液中主要成分含量和煎出率的影响。方法:采用HPLC同时测定3个萘并吡喃酮苷(红镰霉素龙胆二糖苷、决明子苷、决明子苷C)和3个蒽醌苷元(橙黄决明素、甲基钝叶素、钝叶素)的水煎出量和煎出率变化。色谱条件为流动相乙腈-四氢呋喃-1%冰乙酸水溶液梯度洗脱,检测波长278 nm。结果:炒制后,决明子的水溶性浸出物质量分数升高1.7%;捣碎后,决明子生品、炒品的水溶性浸出物含量分别升高13.3%和13.1%。生品炒制后不捣碎,苷类成分水煎液出量下降,而苷元类成分升高。生品捣碎后,苷类成分水煎出量较不捣碎生品降低,苷元类成分升高;炒品捣碎后,苷类成分水煎出量升高,苷元类成分变化不明显。炒后不打碎,所测成分中有5种成分的煎出率降低,1种成分变化不大;打碎后,苷类成分的煎出率有所升高,而苷元类成分却大幅度降低。结论:炒制和捣碎对决明子有效成分的水煎出量和煎出率均有影响,尤以捣碎影响更大,而且在炒制和煎煮过程中,决明子中含有的糖苷酶类物质参与了促进其主要药效成分转化的过程。

Influence of Processing on Decocting Rates of Active Components in Cassiae Semen

Objective: To discuss the influence of frying and pounding on contents and decocting rates of active components in Cassiae Semen. Method: HPLC was employed to simultaneously determine contents and decocting rates of three naphthopyrone glycosides (rubrofusarin gentiobioside,cassiaside and cassiaside C) and three anthraquinones (aurantio-obtusin,methyl-obtusifolin and obtusifolin) in Cassiae Semen before and after processing,acetonitrile-tetrahydrofuran-1% acetic acid for gradient elution was used as the mobile phase,detection wavelength was set at 278 nm. Result: The content of water soluble extract of Cassiae Semen increased 1.7% after frying,this index of raw products and fried products raised 13.3% and 13.1% after pounding,respectively.Contents of three naphthopyrone glycosides in decoction were dropped after frying,but three anthraquinones were increased.The above results were similar to raw products after pounding by comparing with raw products without pounding.After pounding,decocting rates of three naphthopyrone glycosides in fried products increased by comparing with fried products without pounding,but these of three anthraquinones did not change significantly.Decocting rates of five compounds were dropped and one compound had no abvious change in fried products without pounding;but three naphthopyrone glycosides went up and three anthraquinones dropped in fried products after pounding. Conclusion: Both of frying and pounding have a great impact on contents and decocting rates of active compounds in Cassiae Semen,especially the latter.And in frying and decocting process,glycosidic enzymes contained in Cassiae Semen are involved in promoting the transformation of these active ingredients in this herb.