CAJ | 학술논문

目的：建立高效液相色谱法测定酒炒当归和酒浸当归中阿魏酸的含量，筛选出最佳的酒当归临方炮制方法。方法：采用C18色谱柱，以乙腈-0.085磷酸溶液(17∶83)为流动相，检测波长为361 nm，对酒当归中阿魏酸的含量进行测定。结果：酒浸当归阿魏酸含量比生当归和酒炒当归阿魏酸含量高。结论：酒浸当归临方炮制工艺最佳；用HPLC方法测定酒当归中阿魏酸的含量，操作简单，可靠，重现性好，可作为当归炮制工艺控制的有效方法。
목적：건립고효액상색보법측정주초당귀화주침당귀중아위산적함량，사선출최가적주당귀림방포제방법。방법：채용C18색보주，이을정-0.085린산용액(17∶83)위류동상，검측파장위361 nm，대주당귀중아위산적함량진행측정。결과：주침당귀아위산함량비생당귀화주초당귀아위산함량고。결론：주침당귀림방포제공예최가；용HPLC방법측정주당귀중아위산적함량，조작간단，가고，중현성호，가작위당귀포제공예공제적유효방법。
Objective: To screen the best processing method of DangGui (Angelica sinensis) prepared with liquor by establishing HPLC method for the determination of the contents of ferulic acid in liquor-roasted DangGui and liquor-soaked DangGui. Methods:C18 column was adopted, the mobile phase:acetonitrile-0.085 phosphoric acid solution(17:83), detection wavelength was 361 nm. The contents of ferulic acid were detected in DangGui processed with liquor. Results:The contents of ferulic acid in liquor-soaked DangGui were higher than those in rude DangGui and liquor-roasted DangGui. Conclusion:The processing technique for liquor-soaked DangGui is the best;the contents of ferulic acid in liquor-processed DangGui are determined by HPLC, the technique is simple, reliable, reproducible, and it could be an effective method for quality control of processed DangGui.