银翘散水煎液煎煮过程化学特征图谱及指标成分含量变化规律的研究

建立银翘散水煎液化学特征图谱并测定5种指标成分的含量,探索银翘散水煎液煎煮过程化学成分变化规律,为阐明银翘散"香气大出即取服"的科学内涵提供研究依据。制备不同煎煮时间银翘散水煎液,采用高效液相色谱法测定化学特征图谱及绿原酸、连翘苷、牛蒡苷、甘草苷、甘草酸含量,考察不同煎煮时间对银翘散水煎液化学成分的影响。结果显示,不同煎煮时间银翘散水煎液化学特征图谱相似度较大,表明所含化学成分组成类似;浸泡20 min后,银翘散5种指标成分溶出均达到2 h最大煎出量的39.7%;刚煮沸时,5种成分溶出均达到最大煎出量的69.5%;煮沸5 min时,香气大出,提示水煎液中挥发性成分浓度达到较大值,而5种成分溶出均达到最大煎出量的79.1%;煮沸10 min时,5种成分溶出均达到最大煎出量85.7%;煮沸15 min后,5种成分浓度变化均不明显(RSD4.3%),且香气变淡,提示挥发性成分已大量蒸发散失。结果表明,煎煮时间对银翘散化学成分含量影响较大,煮沸约5 min时,香气大出,水煎液中挥发性和非挥发性成分浓度均较大,银翘散"香气大出即取服"传统煎煮方法具有一定的科学依据。

Changes of specific chromatograms and contents of five components in Yinqiao powder decoctions during decocting process

To establish a method for the determination of chemical specific chromatograms and five components in Yinqiao powder decoction, and provide basis for elucidating the scientific connotation of "taking in when the fragrance volatilized fiercely". Yinqiao powder decoctions with different decocting times were prepared to study the changes of chemical components during decocting process. Specific chromatograms and contents of chlorogenic acid, phillyrin, arctiin, liquiritin and glycyrrhizin were determined by high performance liquid chromatography. According to the results, the similarities of Yinqiao powder decoctions with different decocting times were high, which indicated that their chemical compositions were similar. The dissolutions of the five components in Yinqiao powder reached more than 39.7% of 2 hour maximum dissolution amounts (MDA) after 20 minutes of soaking, more than 69.5% of MDA when boiling, more than 79.1% of MDA at the 5th minute after boiling, and more than 85.7% of MDA at the 10th minute after boiling. The concentrations of five components were not increasing obviously after 15 minutes of boiling (RSD<4.3%). The fragrance volatilized fiercely at about the 5th minute after boiling, which indicated that the contents of volatile components in Yinqiao powder decoctions were high, but it became weak after boiling for 15 minutes, which indicated that the contents of volatile components in Yinqiao powder decoctions were low. The results showed that the contents of five components in Yinqiao powder decoctions were heavily influenced by the decocting time. When boiling for about 5 minutes, the fragrance volatilized fiercely, both the contents of volatile components and non-volatile components were high. It is suggested that the traditional decocting method has a certain scientific basis.