辽南野生柴胡醋炙前后质量比较研究

目的研究柴胡醋炙前后的质量变化,为进一步研究柴胡的醋炙机理提供参考,并为辽南野生柴胡的开发利用做一些前期基础工作。方法利用HPLC等方法,按照《中华人民共和国药典》（2005版）规定的质量标准指标,对辽南野生柴胡醋炙前后的醇浸出物、灰分、柴胡皂苷（以柴胡皂苷a为主要指标）含量进行测定。结果醇浸出物含量：北柴胡醋炙前为11.40%,醋炙后为13.88%;南柴胡醋炙前为11.79%,醋炙后为13.15%。灰分含量：北柴胡醋炙前为6.25%,醋炙后为5.11%;南柴胡醋炙前为5.50%,醋炙后为4.56%。柴胡皂苷a含量：北柴胡醋炙前为0.42%,醋炙后为0.29%;南柴胡醋炙前为0.45%醋炙后为0.21%。结论醇浸出物含量柴胡醋炙后比醋炙前高;灰分含量柴胡醋炙后比醋炙前低;柴胡皂苷a的含量柴胡醋炙后比醋炙前低。

Comparison of Quality of Liaonan Wild Radix Bupleuri Between Before and After Stir-Baking with Vinegar

Objective The quality changes of Radix Bupleuri before and after stir-baking with vinegar were studied to provide reference for future research on the mechanism of Radix Bupleuri stir-baking with vinegar.Methods According to the Chinese Pharmacopeia,the quality standard indexes such as alcohol-extractum,total ash and saikosaponin（mainly saikosaponin-a） content of Liaonan wild Radix Bupleuri were determined before and after stir-baking with vinegar by HPLC and other methods.Results The content of alcohol-extractum：Bupleurum chinense DC.without stir-baking with vinegar was 11.40%;stir-baked with vinegar was 13.88%;Bupleurum scorzonerifolium Willd.without stir-baking with vinegar was 11.79%;stir-baked with vinegar was 13.15%.The content of total ash：Bupleurum chinense DC.without stir-baking with vinegar was 6.25%;stir-baked with vinegar was 5.11%;Bupleurum scorzonerifolium Willd.without stir-baking with vinegar was 5.50%;stir-baked with vinegar was 4.56%.The content of saikosaponin-a：Bupleurum chinense DC.without stir-baking with vinegar was 0.42%; stir-baked with vinegar was 0.29%;Bupleurum scorzonerifolium Willd.without stir-baking with vinegar was 0.45%;stir-baked with vinegar was 0.21%.Conclusion The content of alcohol-extractum：stir-baked with vinegar is higer than without stir-baking with vinegar;the content of total ash：stir-baked with vinegar is lower than without stir-baking with vinegar;the content of saikosaponin-a：stir-baked with vinegar is lower than without stir-baking with vinegar.