| 不同炮制程度牡丹皮炭中5-羟甲基糠醛的含量变化 |
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| 引用本文： | 张丽,曹琳琳,赵学龙,丁安伟,陈静,李娴.不同炮制程度牡丹皮炭中5-羟甲基糠醛的含量变化[J].中国药房,2009(33):2624-2626. |
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| 作者姓名： | 张丽 曹琳琳 赵学龙 丁安伟 陈静 李娴 |
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| 作者单位： | 南京中医药大学江苏省方剂研究重点实验室,南京市210046 |
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| 基金项目： | 国家科技支撑计划子课题（2006BA109B06-02） |
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| 摘 要： | 目的:研究牡丹皮炮制过程中5-羟甲基糠醛(5-HMF)含量的变化。方法:取经不同程度炒炭工艺制得的丹皮炭品,加70%乙醇20mL超声2次,每次30min,采用高效液相色谱法测定其中5-HMF的含量。结果:320℃以前,5-HMF的含量随炒制时间和炒制温度的增加而升高,但温度达到320℃时,随炒制时间增加,其含量开始降低。结论:不同炮制程度对牡丹皮炭中5-HMF的含量影响较大。本研究为进一步研究丹皮炭的止血机制和控制其质量提供了理论依据。
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| 关 键 词： | 牡丹皮炭 炮制 5-羟甲基糠醛 高效液相色谱 |
Content Variation of 5- Hydroxymethylfurfurai in Charred Paeonia suffruticosa of Various Degree of Processing |
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| ZHANG Li,CAO Lin-lin,ZHAO Xue-long,DING An-wei,CHEN Jing,LI Xian.Content Variation of 5- Hydroxymethylfurfurai in Charred Paeonia suffruticosa of Various Degree of Processing[J].China Pharmacy,2009(33):2624-2626. |
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| Authors: | ZHANG Li CAO Lin-lin ZHAO Xue-long DING An-wei CHEN Jing LI Xian |
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| Institution: | (Nanjing University of Chinese Medicine, Jiangsu Key Laboratory for TCM Formulae Research,Nanjing 210046, China) |
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| Abstract: | OBJECTIVE：To study the variation of 5 HMF content in charred Paeonia suffruticosa during its processing. METHODS： Charred P.suffruticosa obtained through different degrees of charring process were added with 70% ethanol 20 mL for uhrasounding of 2 times （30 min/time） . The content of 5-HMF was determined by HPLC. RESUTLS： Below 320 ℃, the content of 5 HMF increased with the increase of stir- frying time and stir- frying temperature, but which began to decrease with the increase of stir frying time when the temperature rose to 320 ℃ .CONCLUSION： Different processing degrees have great impact on the content of 5-HMF in charred Cortex Moutan, and this study provided a theoretical basis for further study on the hemostatic mechanism and quality control of charred Cortex Moutan. |
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| Keywords: | Charred Paeonia suffruticosa Processing 5- HMF HPLC |
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