生、制饮片配伍理中丸方中9种指标成分含量的差异研究
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摘要
目的比较生、制饮片配伍理中丸方水煎液中9种指标成分含量的差异。方法分别配伍得到生、制饮片理中丸方各十批,以水煎煮法制备其水煎液样品;采用超高效液相色谱法对理中丸方中甘草苷等9种指标成分进行含量测定分析。结果炮制饮片配伍的理中丸方水煎液(理中丸方(制))中甘草苷等8种成分含量与生品饮片配伍的理中丸方水煎液(理中丸方(生))相比均下降,下降范围在3%～86%之间,而6-姜烯酚含量明显增加,增加率为36.11%。结论生、制饮片配伍对理中丸方中的指标成分含量差异明显,临床处方配伍时应合理选择炮制品。
Objective To prepare the Lizhong pills compatible with raw products and processed products. And compare the differences in the contents of the 9 indexes. Methods The ten batches of raw and processed tablets are prepared by water decoction, respectively. And the content of 9 components of liquorice in Lizhong pill is determined by ultra performance liquid chromatography(UPLC). Results The content of 8 components, such as glycyrrhizin, in the decocted decoction of the decoction pieces, decreased in the range of 3 % ～ 86 %, and the content of 6-zingienol increased significantly, and the increase rate is 36.11 %. Conclusion The compatibility of raw and processed decoction pieces has obvious difference in the content of index components in Lizhong pill. And the products should be selected rationally when the prescription is compatible.
Objective To prepare the Lizhong pills compatible with raw products and processed products. And compare the differences in the contents of the 9 indexes. Methods The ten batches of raw and processed tablets are prepared by water decoction, respectively. And the content of 9 components of liquorice in Lizhong pill is determined by ultra performance liquid chromatography(UPLC). Results The content of 8 components, such as glycyrrhizin, in the decocted decoction of the decoction pieces, decreased in the range of 3 % ～ 86 %, and the content of 6-zingienol increased significantly, and the increase rate is 36.11 %. Conclusion The compatibility of raw and processed decoction pieces has obvious difference in the content of index components in Lizhong pill. And the products should be selected rationally when the prescription is compatible.
引文
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[2]刘俊芹.中药炮制的现状及研究新进展[J].中国医学创新, 2011, 8(6):189.
[3]白钰,陈永灿.理中丸临床应用概况[J].江苏中医药, 2013, 45(7):75-77.
[4]国家药典委员会.中华人民共和国药典(一部)[S].北京:中国医药科技出版社, 2015.
[5]吴尚英,范圣此,关扎根,等.影响党参药材品质的因素分析[J].安徽农业科学, 2011, 39(30):18528-18530.
[6] Han Y Q, Li Y X, Wang Y Z. Comparison of fresh, dried and stir-frying gingersin decoction with bloodstasis syndrome in rats based on a GC-TOF/MS metabolomics approach[J]. Journal of Pharmaceutical and Biomedical Analysis, 2016, 129(10):339-349.
[7] Li Y X, Hong Y, Han Y Q. Chemicalcharacterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger[J]. Journal of Chromatography B Analytical Technologies in the Biomedical&Life Sciences,2016, 10(11):223-232.
[8]韩燕全,洪燕,桂洁,等.不同产地生、干、炮姜的UPLC指纹图谱比较研究[J].中成药, 2013, 35(2):356-359.