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配伍及煎煮方法对麻黄汤中桂皮醛含量的影响
引用本文:魏凤环,罗佳波,陈飞龙,王永刚. 配伍及煎煮方法对麻黄汤中桂皮醛含量的影响[J]. 中药材, 2003, 26(9): 664-666
作者姓名:魏凤环  罗佳波  陈飞龙  王永刚
作者单位:1. 第一军医大学中药制剂重点实验室,广州,510515
2. 中山大学生命科学学院,广州,510275
基金项目:国家自然科学基金重点资助项目 (麻黄汤配伍规律的研究,编号 :3 0 0 3 0 15 0 )
摘    要:目的 :测定麻黄汤中桂皮醛的含量 ,分析煎煮方法及配伍对桂皮醛含量的影响。方法 :用GC MS法测定桂皮醛含量。实验条件 :DB 17弹性石英毛细管 (30m× 0 5mm ,0 2 5 μm) ,载气He ,无分流进样 ,柱初温 12 0℃ ,以8℃ /min升至 2 5 0℃ ,进样量 1μl。用SPSS统计软件进行统计分析。结果 :桂皮醛在 0 0 136~ 0 136mg/ml内有良好的线性关系 ;精密度RSD =1 0 2 % ;2 4h内稳定性RSD =2 5 7% ;重现性RSD =4 2 0 % ;平均回收率为 10 1 30 % ,RSD=1 5 6 %。桂皮醛的含量 :麻黄汤分煎合液 (Ⅱ ) >麻黄汤合煎液 (Ⅰ ) (P <0 0 5 ) ;桂枝煎液 (Ⅲ ) >Ⅰ (P <0 0 5 ) ;Ⅱ>Ⅲ (P >0 0 5 )。结论 :配伍可能是影响桂皮醛溶出量的主要因素。

关 键 词:麻黄汤 桂皮醛 含量测定 配伍 煎煮方法
修稿时间:2003-06-24

Influence of Decoction Methods and Compatibility on Content of Cinnamaldehyde in Mahuang Decoction
Wei Fenghuan,Luo Jiabo,Chen Feilong,Wang Yonggang. Influence of Decoction Methods and Compatibility on Content of Cinnamaldehyde in Mahuang Decoction[J]. Journal of Chinese medicinal materials, 2003, 26(9): 664-666
Authors:Wei Fenghuan  Luo Jiabo  Chen Feilong  Wang Yonggang
Affiliation:First Military Medical University, Guangzhou 510515.
Abstract:OBJECTIVE: To develop a GC-MS method for the determination of cinnamaldehyde and study on the influence of decoction methods and compatibility on the contents of cinnamaldehyde in Mahuang decoction. METHODS: Gas chromatography-mass spectrometry (GC-MS) was used. Chromatography/mass spectrometric conditions were: capillary column DB-17 (30 m x 0.5 mm, 0.25 micron), helium as carrier gas, non-split injection, column primary temperature 120 degrees C, 120 degrees C 8 degrees C/min-->250 degrees C, with 1.0 ml/min runoff, and injection volume 1 microliter. The results were analyzed by one-way ANOVA (SPSS). RESULTS: The calibration curves were linear in the range from 0.0136 mg/ml to 0.136 mg/ml (r = 0.9999). The RSD of precison, stability and reproducibilities were 1.02% (n = 6), 2.57% in 24 h and 4.20%, respectively. The cinnamaldehyde content in the blended Mahuangtang decoction (BMHD) was significantly lower than the one in the separated and mixtured decoction and Ramulus cinnamomi decoction (P < 0.05). The separated and mixtured decoction was higher than Ramulus cinnamomi decoction (P > 0.05). CONCLUSION: The main influencing factor of the cinnamaldehyde content was the compatibility. This method is precise and reliable to study cinnamaldehyde in Mahuang Decoction.
Keywords:Mahuang Decoction  Separated decoction  Blended decoction  Cinnamaldehyde  
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