山楂炮制前后有机酸含量的变化

目的 :对山楂炮制前后有机酸含量的变化进行研究。方法 :应用中和滴定法 ,高效液相色谱法对山楂炮制前后饮片中总有机酸、枸橼酸、苹果酸、熊果酸及齐墩果酸的含量进行测定。结果 :苹果酸在 0.28～9.02 μg ,进样量与峰面积具有良好线性 ,回归方程为Y=2344. 7+49 309.6X ,r=0.999 8。齐墩果酸在 0.498～2.48μg,熊果酸在 0.348～ 1.74 μg,峰面积的对数与进样量的对数具有良好的线性 ,回归方程分别为Y =1.444 7X +5.823 6 ,r =0.999 8;Y =1.362 8X +5.950 8,r =0.999 8。结论 :山楂炮制后 ,其水溶性有机酸含量变化较大 ,保留率约为 70 % ,脂溶性三萜酸含量基本上无变化。

Changes in level of organic acids in Fructus Crataegi after processing

OBJECTIVE: To compare and analyze the organic acids level in fruit of Crataegus pinnatifida var. major before and after processing. METHOD: The amount of total organic acids and individual citric acid, malate acid, ursolic acid and oleanolic acid in fruit of C. pinnatifida var. major before and after processing were determined by pH titration and HPLC analysis. RESULT: Good linear relationship between peakarea and amount was noted for 0.28-9.02 microg of malate acid, with a correlation coefficient of 0.9998. Regression equation was Y = 2344.7 + 49309.6 X. Good linear relationships between the logarithm of peak area and amount were noted for 0.348-1.74 microg of usolic acid and 0.498-2.48 microg of oleanolic acid, with a correlation coefficient of 0.9998 in each case. Regression equations were Y = 1.3628 X + 5.9508 and Y = 1.4447 X + 5.8236, respectively. CONCLUSION: The lipid-soluble organic acids mostly remain whereas only about 70% of the water-soluble acids remain after processing in fruit of C. pinnatifida var. major.