中国中医药信息杂志
中國中醫藥信息雜誌
중국중의약신식잡지
CHINESE JOURNAL OF INFORMATION ON TRADITIONAL CHINESE MEDICINE
2014年
4期
82-85
,共4页
孙艳华%洪燕%汪永忠%韩燕全%李光东%邓龙飞
孫豔華%洪燕%汪永忠%韓燕全%李光東%鄧龍飛
손염화%홍연%왕영충%한연전%리광동%산룡비
苍耳子%炮制%绿原酸%3,5-二咖啡酰奎宁酸%超高液相色谱法
蒼耳子%砲製%綠原痠%3,5-二咖啡酰奎寧痠%超高液相色譜法
창이자%포제%록원산%3,5-이가배선규저산%초고액상색보법
Xanthii Fructus%processing technology%chlorogenic acid%3,5-dicaffeoylquinic acid%UPLC
目的:测定不同炮制时间和温度下苍耳子中绿原酸、3,5-二咖啡酰奎宁酸的含量变化,确定苍耳子炒制的最佳工艺。方法采用砂炒法,温度150~220℃,时间0.5~7 min,每一温度分别炒制浅黄、黄褐色2份炮制品,共得到16份炮制样品。采用超高液相色谱法同时测定绿原酸、3,5-二咖啡酰奎宁酸含量。色谱柱:Acquity BEH C18(2.1 mm×100 mm,1.7μm);流动相:乙腈-0.1%磷酸水溶液,梯度洗脱;流速:0.25 mL/min;柱温:30℃;检测波长:327 nm。结果炮制品中绿原酸和3,5二咖啡酰奎宁酸的含量以160℃、7 min最高,分别为2.498、2.004 mg/g。结论综合炮制品的外观和绿原酸、3,5-二咖啡酰奎宁酸的含量测定结果,确定砂炒苍耳子以160℃、7 min较好。
目的:測定不同砲製時間和溫度下蒼耳子中綠原痠、3,5-二咖啡酰奎寧痠的含量變化,確定蒼耳子炒製的最佳工藝。方法採用砂炒法,溫度150~220℃,時間0.5~7 min,每一溫度分彆炒製淺黃、黃褐色2份砲製品,共得到16份砲製樣品。採用超高液相色譜法同時測定綠原痠、3,5-二咖啡酰奎寧痠含量。色譜柱:Acquity BEH C18(2.1 mm×100 mm,1.7μm);流動相:乙腈-0.1%燐痠水溶液,梯度洗脫;流速:0.25 mL/min;柱溫:30℃;檢測波長:327 nm。結果砲製品中綠原痠和3,5二咖啡酰奎寧痠的含量以160℃、7 min最高,分彆為2.498、2.004 mg/g。結論綜閤砲製品的外觀和綠原痠、3,5-二咖啡酰奎寧痠的含量測定結果,確定砂炒蒼耳子以160℃、7 min較好。
목적:측정불동포제시간화온도하창이자중록원산、3,5-이가배선규저산적함량변화,학정창이자초제적최가공예。방법채용사초법,온도150~220℃,시간0.5~7 min,매일온도분별초제천황、황갈색2빈포제품,공득도16빈포제양품。채용초고액상색보법동시측정록원산、3,5-이가배선규저산함량。색보주:Acquity BEH C18(2.1 mm×100 mm,1.7μm);류동상:을정-0.1%린산수용액,제도세탈;류속:0.25 mL/min;주온:30℃;검측파장:327 nm。결과포제품중록원산화3,5이가배선규저산적함량이160℃、7 min최고,분별위2.498、2.004 mg/g。결론종합포제품적외관화록원산、3,5-이가배선규저산적함량측정결과,학정사초창이자이160℃、7 min교호。
Objective To study the best processing technology of Xanthii Fructus by determining the contents of chlorogenic acid and 3,5-dicaffeoylquinic acid in which processed by different temperature and time. Methods Sixteen batchs samples of Xanthii Fructus were propressed by stir-frying with sand, and the propressed temperature and time were set at 150-220 ℃ and 0.5-7 minutes. Two phenolic acid components in Xanthii Fructus were simultaneously determined. The column was UPLC Acquity BEH C18 (2.1 mm×100 mm, 1.7 μm). The mobile phase was acetonitrile-0.1% phosphoric acid, gradient elution. The flow rate was 0.25 mL/min, and the detection wavelength was 327 nm. Results The sample with highest contents of chlorogenic acid and 3,5-dicaffeoylquinic acid was the batch processed by stir-frying with sand at 160 ℃ for 7 minute, which was 2.498, 2.004 mg/g, respectively. Conclusion According to the appearance of processed sample and the content of chlorogenic acid and 3,5-dicaffeoylquinic acid, the optimal processing technology of Xanthii Fructus was stir-frying with sand at 160 ℃ for 7 min.