产地加工炮制一体化与传统黄柏饮片的化学成分比较研究

目的测定产地加工炮制一体化与传统黄柏的化学成分含量,探讨产地加工炮制一体化黄柏饮片的优势。方法采用HPLC法测定产地加工一体化黄柏饮片与传统方法加工黄柏饮片中绿原酸、盐酸黄柏碱、木兰花碱、盐酸药根碱、小檗红碱、盐酸巴马汀、盐酸小檗碱、柠檬苦素和黄柏酮的含量,并对这些成分含量进行比较。结果通过比较上述指标性成分质量分数的总和发现,传统方法加工的生黄柏与盐黄柏饮片分别为3.956 9%和4.525 0%,产地加工与炮制一体化生黄柏与盐黄柏饮片分别为6.074 2%和8.942 2%,可见产地加工与炮制一体化饮片所含的有效成分均优于传统加工的饮片。结论产地加工与炮制一体化黄柏饮片的质量较好,且操作工序简便,值得推广。

Comparative study on chemical compositions between integral processing and traditional processing of Phellodendri Chinensis Cortex

Objective To determine the chemical composition of the integral processing and traditional processing of Phellodendri Chinensis Cortex (PCC), and discuss the advantages of the integral processing of PCC. Methods The content of chlorogenic acid, phellodendrine chloride, magnoflorine, jatrorrhizine hydrochloride, berberrubine, palmatine hydrochloride, berberine hydrochloride, limonin, and obacunone in the product integral processing and traditional processing PCC was determined by HPLC. Results Comparing the total of the mass fractions of the above index components, the content of the raw PCC and the salt PCC processed by the traditional methods was 3.956 9% and 4.525 0%, and the content of the raw PCC and the salt PCC processed by the integral methods was 6.074 2% and 8.942 2%, respectively. It can be drawn that the integral method surpasses the traditional method by contrast with the content of effective components. Conclusion The quality of the integral processing of PCC is good, and its operating procedures are simple and worth promoting.