| 酒蒸不同时间肉苁蓉中6种苯乙醇苷类成分的变化 |
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| 引用本文： | 马志国,谭咏欣.酒蒸不同时间肉苁蓉中6种苯乙醇苷类成分的变化[J].中成药,2011,33(11):1951-1954. |
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| 作者姓名： | 马志国 谭咏欣 |
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| 作者单位： | 暨南大学药学院;暨南大学中药药效物质基础及创新药物研究广东省高校重点实验室;澳门科技大学中医药学院; |
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| 基金项目： | 国家自然科学基金资助项目(30902001) |
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| 摘 要： | 目的研究酒蒸不同时间肉苁蓉中6种苯乙醇苷类成分的变化情况。方法采用HPLC法测定肉苁蓉酒蒸不同时间(0、4、8、12、16、20 h)的炮制品中松果菊苷、肉苁蓉苷A、毛蕊花糖苷、异毛蕊花糖苷、肉苁蓉苷C、2’-乙酰基毛蕊花糖苷的量。结果随炮制时间的延长,肉苁蓉苷A的量先升高后降低,其余5种成分的量逐渐降低,且在tR=4.3 min处出现1个明显的色谱峰。结论肉苁蓉中苯乙醇苷类成分在酒蒸过程中发生了量和质的变化,为进一步揭示肉苁蓉的炮制原理提供了初步的实验依据。
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| 关 键 词： | 酒蒸 肉苁蓉 苯乙醇苷类成分 |
Contents changes of six phenylethanoid glycosides under steaming time spans with wine in Desertliving Cistanche |
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| MA Zhi-guo ,TAN Yong-xin.Contents changes of six phenylethanoid glycosides under steaming time spans with wine in Desertliving Cistanche[J].Chinese Traditional Patent Medicine,2011,33(11):1951-1954. |
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| Authors: | MA Zhi-guo TAN Yong-xin |
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| Institution: | MA Zhi-guo 1,2,TAN Yong-xin 1,3 (1.College of Pharmacy,Jinan University,Guangzhou 510632,China,2.Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM & New Drugs Research,Jinan Univesity,3.Faculty of Chinese Medicine,Macau University of Science and Technology,Macau,China) |
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| Abstract: | AIM To study the contents changes of six phenylethanoid glycosides from Desertliving Cistanche affected by different steaming time spans with wine.METHODS The contents of echinacoside,cistanoside A,acteoside,isoacteoside,cistanoside C and 2'-acetylacteoside in Desertliving Cistanche were determined by HPLC under processing time span in 0,4,8,12,16 and 20 h.RESULTS The content of cistanoside A increased at first and then decreased as steaming with wine time prolonged,while the other five components decreased... |
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| Keywords: | steaming with wine Desertliving Cistanche phenylethanoid glycosides |
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