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| 吴茱萸不同炮制品化学成分的变化分析 | |
| 引用本文： | 赵平,许海玉,许浚,张铁军,韩越,王敏杰. 吴茱萸不同炮制品化学成分的变化分析[J]. 中国中药杂志, 2011, 36(5): 559-562 |
| 作者姓名： | 赵平 许海玉 许浚 张铁军 韩越 王敏杰 |
| 作者单位： | 1. 天津中医药大学,天津,300193 2. 中国中医科学院中药研究所,北京,100700 3. 天津药物研究院,天津,300193;释药技术与药物代谢动力学国家重点实验室,天津,300193;天津市中药质量控制技术工程实验室,天津,300193 4. 成都中医药大学,四川,成都,611137 |
| 基金项目： | 国家"十一五"科技支撑计划项目(2006BAI06A01,2007BAI41B06) |
| 摘 要： | 目的:研究吴茱萸的炮制方法与化学成分的相关性.方法:采用HPLC对吴茱萸炮制前后的色谱图进行比较;对主要色谱峰进行指认,划分化学组分群;分析已知成分和化学组分群的含量变化.结果:将色谱峰划分为黄酮苷类、吲哚喹唑啉类生物碱和苦味素类、喹诺酮类生物碱3类化学组分群.各炮制品中黄酮苷类成分含量均下降,水洗下降最多;黄连制使3类化学组分群的含量都有所降低;酒制、盐制、甘草制、姜制可以增加喹诺酮类生物碱的溶出量.结论:不同的炮制方法会造成吴茱萸化学成分的不同改变. |
| 关 键 词： | 吴茱萸炮制品 化学组分群 黄酮苷类 吲哚喹唑啉类生物碱 苦味素类 喹诺酮类生物碱 |
| 收稿时间： | 2010-10-28 |
Analysis on changes of chemical compounds in different processed products of Euodiae Fructus |
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| ZHAO Ping,XU Haiyu,XU Jun,ZHANG Tiejun,HAN Yue and WANG Minjie. Analysis on changes of chemical compounds in different processed products of Euodiae Fructus[J]. China Journal of Chinese Materia Medica, 2011, 36(5): 559-562 | |
| Authors: | ZHAO Ping XU Haiyu XU Jun ZHANG Tiejun HAN Yue WANG Minjie |
| Affiliation: | Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China;Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China;Tianjin Institute of Pharmaceutical Research, Tianjin 300193, China;State Key Laboratory of Release Technique and Pharmacokinetics, Tianjin 300193, China;Tianjin Engineering Laboratory of Quality Control Techniques for Traditional Chinese Medicine, Tianjin 300193, China;Tianjin Institute of Pharmaceutical Research, Tianjin 300193, China;State Key Laboratory of Release Technique and Pharmacokinetics, Tianjin 300193, China;Tianjin Engineering Laboratory of Quality Control Techniques for Traditional Chinese Medicine, Tianjin 300193, China;Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China;Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China |
| Abstract: | Objective : To study the relationship among processing methods and chemical compounds. Method : HPLC was used to compare the difference between pre and post processing. The main peaks in chromatogram were identified and divided into groups of chemical compounds. The contents of identified compounds and groups of chemical compounds were also analyzed. Result : The chromatographic peaks were divided into three groups of chemical compounds that were flavonoid glocosides, uinazoline alkaloids and bitter principle, indoloquinazoline alkaloids. The contents of flavonoid glocosides were reduced in each processed product, and that in hot-water processing product were the least. The contents of all three groups of chemical compounds were decreased in Coptidis Rhizoma processing products. The dissolving release of quinolones alkaloids were increased in wine, salt, Glycyrrhizae Radix et Rhizoma and ginger processing products. Conclusion : Different processing methods caused different changes of chemical compounds. |
| Keywords: | processed products of Euodiae Fructu groups of chemical compounds flavonoid glocosides quinazoline alkaloids bitter principle indoloquinazoline alkaloids |
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