竹叶柴胡炮制前后有效成分含量比较

目的:分析比较鄂西北地区竹叶柴胡经不同方法炮制前后有效成分的含量变化情况.方法:将竹叶柴胡饮片经蜜制、酒制、醋制后,分别提取生品和几种炮制品中的总皂苷、挥发油,使用紫外-可见分光光度法测量炮制前后总皂苷和挥发油含量.结果:竹叶柴胡炮制前后柴胡皂苷和挥发油含量均发生了明显的变化.蜜制后总皂苷含量升高,酒制和醋制后总皂苷含量降低,含量高低依次为蜜柴胡＞生柴胡＞醋柴胡＞酒柴胡,含量分别为2.037 5％,1.519 6％,1.317 4％,1.127 4％；几种炮制方法炮制后挥发油含量均有明显升高,含量高低依次为蜜柴胡＞酒柴胡＞醋柴胡＞生柴胡,含量分别为0.736％,0.689％,0.630％,0.395％.结论:不同炮制方法炮制竹叶柴胡前后有效成分含量均有不同程度的变化,证明根据不同的药用目的炮制柴胡药材具有科学性.

Comparative Study on the Content of Effective Components of Bupleurum marginatum before and after Processing

Objective: To compare the content of effective components of Bupleurum marginatum from Northwest Hubei Province before and after processing by different methods. Method: The total saponins and volatile oil from B. marginatum processing with honey, wine and vinegar were extracted and the content of effective components was determined by UV-visible spectrophotometry. Result: The content of the total saponins and volatile oil of B.marginatum before and after processing by different methods had many sign changes. The content of the total saponins of B.marginatum increased after processing with honey roasted, but decreased after processing with wine and vinegar. The content varies in different processing methods, the consequent succession was as follows:processing with honey roasted>crude drug>processing with vinegar>processing with wine. The order of the content of total saponins was as follows:2.037 5%, 1.519 6%, 1.317 4% and 1.127 4%. The content of volatile oil of B.marginatum increased after processing by different methods. The result was as follows:processing with honey roasted>processing with wine>processing with vinegar>crude drug. The order of the content of total saponins was as follows:0.736%, 0.689%, 0.630% and 0.395%. Conclusion: The content of effective components of B.marginatum changed in varying degrees after processing, and it can be trusted that the B.marginatum was processed by different methods for medical purpose.