摘要
目的:通过测定白芍炮制品中芍药苷的含量优选出其最佳的炮制工艺。方法:采用高效液相色谱法,以十八烷基为填充剂;以乙腈-0.1%磷酸溶液为流动相(比例为14∶86);检测波长为230 nm。通过这种方法对不同黄酒用量、不同闷润时间的白芍进行最佳炮制工艺的优选。结果:生白芍的芍药苷含量与炒白芍和酒白芍相比,其含量较高;酒白芍炮制方法中,当黄酒用量20 g,闷润时间15 min时,其芍药苷含量高于其它几种辅料比例与闷润时间的含量。结论:黄酒的用量以及闷润时间均会影响白芍的芍药苷含量,以每100 kg白芍10 kg黄酒的比例,闷润时间定为15 min时,此方法为最佳炮制工艺。
Objective:To choose the best processing conditions by determinating pareoniflorin content of Radix Paeoniae Alba processed products. Methods:Using HPLC with octadecgl as a filler;With mobile phase of acetonitrile-0.1 phosphoric acid(14∶86)and detection wavelength of 230 nm. Through this way to choose the best processing conditions of Radix Paeoniae Alba by different the amount of wine and different time. Results:Paeoniflorin content of Radix Paeoniae Alba without processing compared with stirbaked Radix Paeoniae Alba and stir-baked Radix Paeoniae Alba with wine,its content was higher. In the processing method of stir-baked Radix Paeoniae Alba with wine,when the amount of wine for 20 g and the stuffy run time for 5 minutes,its paeoniflorin content was higher than other several wine and stuffy run time.Conclusion:The amount of wine and the stuffy run time will affect the paeoniflorin content of Radix Paeoniae Alba. The best processing conditions that Radix Paeoniae Alba of 100 kg to the wine of 10 kg,and the stuffy time for 5 minutes.
引文
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