黔产铁苋菜不同炮制品中活性成分含量比较

目的:比较铁苋菜不同炮制品中没食子酸、总黄酮的含量,探讨炮制方法对铁苋菜活性成分的影响。方法:采用HPLC测定没食子酸含量,流动相乙腈-0.05%磷酸(4∶96),检测波长270 nm;以芦丁为指标成分,运用UV测定总黄酮含量,检测波长515 nm。比较铁苋菜炒黄品、炒焦品、炒炭品、酒炙品、醋炙品、生品中没食子酸和总黄酮的含量差异。结果:铁苋菜炮制前后没食子酸和总黄酮的含量发生了变化。各炮制品中没食子酸含量排序为炒黄品酒炙品醋炙品炒焦品生品炒炭品;总黄酮含量排序为醋炙品酒炙品炒焦品炒黄品生品炒炭品。结论:炮制方法对黔产铁苋菜中没食子酸和总黄酮含量具有一定影响,炒炭品中这2种成分含量最低。

Content Comparison of Active Ingredients in Different Processed Products of Acalypha australis in Guizhou

Objective: By comparing contents of gallic acid and total flavonoids from different processed products of Acalypha australis to explore influence of processing methods on the content of active ingredients in A. australis. Method: HPLC was adopted to determine the content of gallic acid with mobile phase of acetonitrile-0.05% phosphoric acid(4: 96) and detection wavelength at 270 nm.UV was employed to determine the content of total flavonoids with rutin as index components and detection wavelength ar 515 nm.Compared content differences of these two ingredients from different processed products of A. australis. Result: There were changes after concocted on contents of gallic acid and total flavonoids in A. australis.Order of the content of gallic acid in each product was fried yellow product>wine sunburn product>vinegar sunburn product>fried coke product>raw product product>fried carbon product,the content of total flavonoids was in the order of vinegar sunburn product>wine sunburn product>fried coke product>fried yellow product>raw product>fried carbon product. Conclusion: Processing methods have a certain influence in contents of gallic acid and total flavonoids,the minimum contents of these two ingredients are both in fried carbon product.