作　　者： (赵根华）; (刘玲）; (王恒）; (高倩倩）; (李伟东）; (陈志鹏）;

机构地区： 南京中医药大学药学院,江苏省中药炮制重点实验室,教育部中药炮制规范化及标准化工程研究中心,江苏南京210023

出　　处： 《中成药》 2017年第9期1896-1899,共4页

摘　　要： 目的比较盐水闷润、清炒、盐炙对补骨脂Psoraleae Fructus水煎液中补骨脂苷、异补骨脂苷、补骨脂素、异补骨脂素含有量的影响。方法水煎液的HPLC分析采用Hibar C18色谱柱(250 mm×4.6 mm,5μm);流动相1%甲酸-甲醇,梯度洗脱;体积流量1.0 m L/min;检测波长246 nm;柱温30℃。结果盐水闷润品中苷类成分及总成分溶出较生品均明显降低;盐炙能显著促进苷类成分(补骨脂苷和异补骨脂苷)溶出,而对苷元成分(补骨脂素和异补骨脂素)无显著影响;清炒显著提高了各成分含有量。结论清炒和盐炙均能显著提高补骨脂水煎液中4种成分的总含有量。 AIM To compare the effects of sealed moistening with brine,simple stir-frying and stir-frying with brine on the contents of psoralen, psoralen, psoralen and psoralen in Psoraleae Fructus aqueous extract.METHODS The HPLC analysis of aqueous extract was performed on a 30 ℃ thermostatic Hibar C18column（ 250 mm × 4. 6 mm,5 μm）,with the mobile phase comprising of 0. 1% formic acid-methanol flowing at1. 0 m L/min in a gradient elution manner,and the detection wavelength was set at 246 nm. RESULTS Compared with the raw product,the contents of glycosides and total components in the product processed with sealed moistening with brine were significantly decreased. Stir-frying with brine could significantly promote the dissolution of glycosides（ psoralen and psoralen）,but had no significant effect on that of aglycones（ psoralen and isopsoralen）. Simple stirfrying markedly increased the contents of various constituents. CONCLUSION Both simple stir-frying and stir-frying with brine can significantly increase the total content of four constituents in Psoraleae Fructus aqueous extract.

关 键 词： 补骨脂 水煎液 盐水闷润 清炒 盐炙 化学成分