四君子汤合煎和分煎提取物的指纹图谱比较

目的:以指纹图谱方式,探讨四君子汤传统合煎与分煎的化学成分差异.方法:以Diamonsil C18(4.6 mm× 250mm,5μm)为色谱柱,乙腈-水为流动相,梯度洗脱,流速0.6 mL·min-1,检测波长203 nm,柱温25℃.结果:四君子汤合煎和分煎提取物中化学成分组成存在差异.合煎液与分煎液有20个共有峰,共有峰中合煎的提取率大于分煎.结论:四君子汤传统合煎与分煎的化学组成及其含量存在差异,为四君子汤临床应用提供了一定的科学参考依据.

Fingerprint Comparison of Extracts of Sijunzi Tang Made by Decocting Single and Together

Objective:To explore the differences of chemical composition between extracts of Sijunzi Tang prepared by traditional decocting together and single,with fingerprint technology.Method:The analysis was carried out on a Diamonsil C18(4.6 mm×250 mm,5 μm)with a mobile phase consisting of acetonitrile-water with gradient elution;the flow rate was 0.6 mL·min-1.The column temperature was set at 25 ℃ and UV detection wavelength was set at 203 nm.Result:The ratio of the compositions and its main chemical substances was different between the two extracts.There were 20 peaks in the fingerprint of compatible granules of Sijunzi Tang,and the extract rate of the main chemical substances was higher in extrat decocted together than in extract decocted single.Conclusion:There are some differences in chemical substances and compositions,ratio being different in the extracts traditional of Sijunzi Tang made by decocting together and single,which is provide some scientific reference for the clinical application Sijunzi Tang.