| 玄参蒸制不同时间5-羟甲基糠醛的含量比较 |
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| 引用本文： | 曹岗,季金玉,丛晓东,张云,蔡宝昌. 玄参蒸制不同时间5-羟甲基糠醛的含量比较[J]. 中国新药杂志, 2012, 0(8): 936-937,942 |
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| 作者姓名： | 曹岗 季金玉 丛晓东 张云 蔡宝昌 |
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| 作者单位： | 浙江中医药大学中药炮制技术研究中心;南京中医药大学中药学国家一级重点学科;南京中医药大学国家教育部中药炮制规范化及标准化工程研究中心;南京海昌中药集团有限公司 |
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| 基金项目： | 卫生部科研基金(WKJ2010-2-019);江苏高校优势学科建设工程资助项目——南京中医药大学中药学一级学科开放课题(2011ZYX2-006);浙江省中医药管理局重点项目(2008ZA002) |
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| 摘 要： | 目的:测定并考察玄参蒸制过程中5-羟甲基糠醛(5-hydroxymethyl-furfural,5-HMF)的含量变化。方法:采用反相高效液相色潽法法测定不同蒸制时间的玄参样品中5-HMF的含量。结果:随着时间的延长,5-HMF的含量从0.03%增至0.66%。结论:玄参蒸制过程中主要有效成分5-HMF的含量随着时间的变化发生明显差异性变化,实验结果为制定玄参饮片的质量标准提供了一定的依据。
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| 关 键 词： | 反相高效液相色潽法 玄参 5-羟甲基糠醛 蒸制 质量控制 |
Changes of 5-hydroxymethyl furfuraldehyde contents in Radix Scrophulariae steamed for different times |
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| CAO Gang,JI Jin-yu,CONG Xiao-dong,ZHANG Yun,CAI Bao-chang. Changes of 5-hydroxymethyl furfuraldehyde contents in Radix Scrophulariae steamed for different times[J]. Chinese Journal of New Drugs, 2012, 0(8): 936-937,942 |
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| Authors: | CAO Gang JI Jin-yu CONG Xiao-dong ZHANG Yun CAI Bao-chang |
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| Affiliation: | 1,2,3,4(1 Research Center of TCM Processing Technology,Zhejiang Chinese Medical University,Hangzhou 310053,China; 2 National First-Class Key Discipline for Science of Chinese Materia Medica,Nanjing University of Chinese Medicine,Nanjing 210046,China;3 Engineering Center of State Ministry of Education for Standardization of Chinese Medicine Processing,Nanjing University of Chinese Medicine,Nanjing 210029,China; 4 Nanjing Haichang Chinese Medicine Group Corporation,Nanjing 210061,China) |
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| Abstract: | Objective: To reveal the changing regularity of 5-hydroxymethyl furfuraldehyde(5-HMF) contents in Radix Scrophulariae steamed for different times.Methods: The content of 5-HMF in Radix Scrophulariae was determined by RP-HPLC.Results: With time prolonging,the content of 5-HMF in Radix Scrophulariae was increased from 0.03% to 0.66%.Conclusion: The content of 5-HMF increases as the processing time prolongs in a certain rang.The developed method can be applied to the intrinsic quality control of Radix Scrophulariae. |
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| Keywords: | RP-HPLC Radix Scrophulariae 5-HMF steamed quality control |
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