| 黄芩酒炙时间与成分的关系考察 |
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| 引用本文： | 章仲懿 谈宣忠. 黄芩酒炙时间与成分的关系考察[J]. 中成药, 1993, 15(10): 17-19 |
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| 作者姓名： | 章仲懿 谈宣忠 |
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| 作者单位： | 南京市中医院 210001 |
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| 摘 要： | 采用高效液相色谱法以甲醇一水一冰醋酸为流相，在ＹＷＧ－Ｃ１８反相柱上，用外标两步法，测定酒炙黄芩不同时间其主要活性成分黄芩甙和黄芩甙元的含量。结果表明，黄芩甙随酒炙黄芩时间的延长，含量呈长升趋势，以润闷５－７ｈ含量最高，７ｈ后含量不再有增加向；而黄芩甙元在润闷７ｈ前含量几乎无变化。７ｈ后稍有增加，建议酒炙黄芩用黄酒润闷约６ｈ左右为宜。
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| 关 键 词： | 酒炙 黄芩 黄芩甙 高效液相色谱 |
Investigation on Relationship between Fry-time of Radix Scuteliariae with Wine and Its Components |
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| Zhang Zhongyi,Tan Xuanzhong Nanjing Muncipal Hospital of Traditional Chinese Medicine,Nanjing. Investigation on Relationship between Fry-time of Radix Scuteliariae with Wine and Its Components[J]. Chinese Traditional Patent Medicine, 1993, 15(10): 17-19 |
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| Authors: | Zhang Zhongyi Tan Xuanzhong Nanjing Muncipal Hospital of Traditional Chinese Medicine Nanjing |
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| Affiliation: | Zhang Zhongyi,Tan Xuanzhong Nanjing Muncipal Hospital of Traditional Chinese Medicine,Nanjing,210001 |
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| Abstract: | Two main components,baicalin and baicalain,in Radix Scutellariae fried with wine for different time were determined by reversed HPLC on YWG C_(18) column,using methanol-water-glacial acetic: acid as mobile phase. As a result,the baicalin content increased as the frytime extended. Its content was highest only when Radix Scutellariae was moistened with wine in a tightly closed vessel from 5 to 7 hours. After 7 hours,the content no longer increased. There was hardly change in baicalein content before 7 hour fry. After 7 hours,a bit increase occurred,which suggested that Radix Scutellariae be best moistened with wine in a tightly closed vessel about 6 hours. |
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| Keywords: | HPLC fried Radix Scutellariae with wine baicalin baicalain |
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