麸炒对盘龙七中岩白菜素含量的影响

目的:考察盘龙七麸炒前后岩白菜素的含量变化。方法:采用HPLC法测定盘龙七麸炒前后岩白菜素的含量,色谱柱:UltisilTMXB-C18柱(150 mm×10 mm,5μm);流动相为甲醇∶水(32∶68);流速1.0 mL/min;柱温为室温;检测波长275 nm。进样量:20μL。结果:盘龙七麸炒前所测岩白菜素平均含量为16.82 mg/g;盘龙七麸炒后所测岩白菜素的平均含量为22.15 mg/g。结论:麸炒后盘龙七中岩白菜素的含量高于麸炒前的盘龙七,麸炒盘龙七可以提高其治疗效果。

Effects of Stir Fried Bran on Bergenin Content in Rhizoma Bergeniae Scopulosae

Objective： To study the content changes of bergenin in Rhizoma Bergeniae Scopulosae before and after stir-baking with bran. Methods：Bergenin content in Rhizoma Bergeniae Scopulosae was determined by HPLC. Chromatographic column：UltisilTM XB-C18 column （150 mm ×10mm,5μm） ; moving phase：taking moving phase as carbinol to nater（ 32： 68 ） ;flow velocity：taking flow velocity as 1.0 ml/min; column temperature ：taking colum temperature as room tomperature; determine wavelength was 275nm;sample size was 20 I.LI. Results：Bergenin content in Rhizoma Bergeniae Scopulosae before stir-baking with bran was 16.82 mg/g, and after bran fried was 22.15 mg/g. Conclusion：Bergenin content in Rhizoma Bergeniae Scopulosae after stir-baking with bran is higher than before. So we can see that stir-baking with bran can increase therapeutic effect of Rhizoma Bergeniae Scopulosae.