不同炮制方法对牡丹皮中丹皮酚、芍药苷、总黄酮及总多糖含量的影响

熊艳; 张杰; 时军; 黄嗣航

doi:10.13422/j.cnki.syfjx.2014230040

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不同炮制方法对牡丹皮中丹皮酚、芍药苷、总黄酮及总多糖含量的影响

工艺与制剂 | 更新时间：2024-01-04

- 不同炮制方法对牡丹皮中丹皮酚、芍药苷、总黄酮及总多糖含量的影响
- Effects of Different Processing Methods on Contents of Paeonol,Paeoniflorin, Total Flavonoids and Total Polysaccharides in Moutan Cortex
- 中国实验方剂学杂志 2014年20卷第23期页码：40-43
- 作者机构：
- 作者简介：
- 基金信息：
  
  广东高校优秀青年创新人才培养计划项目(2012LYM_0084)
- DOI：10.13422/j.cnki.syfjx.2014230040
  中图分类号： R183
- 纸质出版日期：2014
- 稿件说明：
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熊艳, 张杰, 时军, 等. 不同炮制方法对牡丹皮中丹皮酚、芍药苷、总黄酮及总多糖含量的影响[J]. 中国实验方剂学杂志, 2014,20(23):40-43.

XIONG Yan, ZHANG Jie, SHI Jun, et al. Effects of Different Processing Methods on Contents of Paeonol,Paeoniflorin, Total Flavonoids and Total Polysaccharides in Moutan Cortex[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(23): 40-43.
熊艳, 张杰, 时军, 等. 不同炮制方法对牡丹皮中丹皮酚、芍药苷、总黄酮及总多糖含量的影响[J]. 中国实验方剂学杂志, 2014,20(23):40-43. DOI： 10.13422/j.cnki.syfjx.2014230040.

XIONG Yan, ZHANG Jie, SHI Jun, et al. Effects of Different Processing Methods on Contents of Paeonol,Paeoniflorin, Total Flavonoids and Total Polysaccharides in Moutan Cortex[J]. Chinese journal of experimental traditional medical formulae, 2014, 20(23): 40-43. DOI： 10.13422/j.cnki.syfjx.2014230040.

摘要

目的: 探讨不同炮制方法对牡丹皮中主要成分含量的影响

为全面评价牡丹皮的药效与质量提供参考. 方法: 采用RP-HPLC测定丹皮酚和芍药苷含量

流动相分别为甲醇-水(55:45)和乙腈-0.1%磷酸溶液(14:86)

检测波长依次为274

230 nm.采用Al(NO3)3显色法测定总黄酮含量

检测波长508 nm;硫酸-苯酚比色法测定总多糖含量

检测波长485 nm. 结果: 丹皮酚、芍药苷、总黄酮及总多糖在不同炮制品中含量排序分别为酒炙品>生品>炒黄品>炒焦品>炒炭品

炒黄品>生品>酒炙品>炒焦品>炒炭品

酒炙品>生品>炒黄品>炒焦品>炒炭品

生品>酒炙品>炒黄品>炒焦品>炒炭品. 结论: 多指标成分测定有利于阐释牡丹皮的炮制机制

并有助于牡丹皮炮制品的检测.

Abstract

Objective: To discuss effects of different processing methods on contents of main components

in order to provide a reference for comprehensive evaluation of efficacy and quality of Moutan Cortex. Method: RP-HPLC was established for determining contents of paeonol and paeoniflorin

mobile phases were methanol-water(55: 45) and acetonitrile-0.1% phosphoric acid(14: 86)

detection wavelengths were 274 nm and 230 nm.Aluminum nitrate chromogenic method was adopted to determine the content of total flavonoids with detection wavelength at 508 nm;sulphuric acid-phenol colorimetric method was used to determine the content of total polysaccharides at 485 nm. Result: Contents comparison of paeonol

paeoniflorin

total flavonoids and total polysaccharides were in order of stir-frying products with wine>crude products>fried yellow products>fried coke products>carbonizing products by stir-frying

fried yellow products>crude products>stir-frying products with wine>fried coke products>carbonizing products by stir-frying

stir-frying products with wine>crude products>fried yellow products>fried coke products>carbonizing products by stir-frying

crude products>stir-frying products with wine>fried yellow products>fried coke products>carbonizing products by stir-frying

respectively. Conclusion: Determination of multi-index ingredients is benefit to monitor quality of processed products of Moutan Cortex and interpret its processing mechanism.

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