不同炮制方法对川棟子中川棟素和异川棟素含量的影响

目的:通过HPLC法比较川棟子不同炮制品中川棟素和异川棟素含量的差异.方法:采用HPLC法对川棟子生品及各炮制品,以川棟素和异川棟素作为指标,进行含量测定.色谱条件:色谱柱(4.6 mm×250mm,5μm);流动相:乙腈-水(30∶70);检测波长210hm;柱温35℃;进样量10μL;流速1.0 mL/min.结果:炒品相对其他炮制品种而言,川棟素和异川棟素含量较高.结论:不同炮制方法中,炒品中川棟素和异川棟素含量下降幅度最小.

Impact of Processing Method on Toosendanin and Isotoosendanin Content of ChuanLianZi berry Fruit

Objective:To compare and analyze the toosendanin and isotoosendanin content in different processed ChuanLianZi by HPLC method.Methods:toosendanin and isotoosendanin content level in raw and different prepared ChuanLianZi were took as index and tested by HPLC method.The chromatographic conditions:chromatographic column(4.6 mm×250 mm,5 μm),mobile phase:Acetonitrile-water (30∶70),determine wavelength was 210 nm,column temperature was 35℃,sample size was 10 μL,flow velocity was 1.0 mL/min.Results:Toosendanin and isotoosendanin content were higher in fried ChuanLianZi than others.Conclusion:Toosendanin and isotoosendanin content decreased minimum in fried ChuanLianZi among the different processed methods.