CAJ | 학술논문

目的探讨不同炮制方法对金银花化学成分的影响.方法炮制金银花炒黄品、烘制品,以绿原酸为指标性成分,采用高效液相色谱-二极管阵列检测方法,通过指纹图谱对比对金银花生品、炒黄品、烘制品的成分进行对比分析.结果炒黄品与烘制品指纹图谱上的2号峰为绿原酸;炒黄品指纹图谱的11个色谱峰的面积均大于生品;烘制品指纹图谱的1、3、6、8号色谱峰的面积(262 320、337 986、342 635、190 073)均大于生品(108 872、267 823、308 942、143 829),其他均小于生品,11号色谱峰消失.结论不同炮制方法对金银花化学成分影响较大.
목적 탐토불동포제방법대금은화화학성분적영향.방법 포제금은화초황품、홍제품,이록원산위지표성성분,채용고효액상색보-이겁관진렬검측방법,통과지문도보대비대금은화생품、초황품、홍제품적성분진행대비분석.결과 초황품여홍제품지문도보상적2호봉위록원산;초황품지문도보적11개색보봉적면적균대우생품;홍제품지문도보적1、3、6、8호색보봉적면적(262 320、337 986、342 635、190 073)균대우생품(108 872、267 823、308 942、143 829),기타균소우생품,11호색보봉소실.결론 불동포제방법대금은화화학성분영향교대.
Objective To investigate the influence of different processing methods on chemical ingredient of Flos Lonicerae.Methods Preparaed the fried yellow products and baked products of Flos Lonicerae,chlorogenic acid was used as indexity ingredients,using high performance liquid chromatography with diode array detection method,compared and analyzed the ingredient through the fingerprint chromatogram.Results The no.2 peak on the fingerprint chromatogram of fried yellow products and baked products was chlorogenic acid; The area of 1 1 chromatogram peak on the fingerprint chromatogram of fried yellow products was greater than the raw product,this accounted for most of the dissolution rate of the chemical ingredient increased after Flos Lonicerae fried yellow; The areas of 1,3,6,8number chromatogram peak(262 320,337 986,342 635,190 073) on the fingerprint chromatogram of baked products were greater than the raw product(108 872,267 823,308 942,143 829),the rest was smaller than the raw product,thel 1 number chromatogram peak disappeared,this accounted for most of the dissolution rate of the chemical ingredient was reduced,a few chemical ingredient increased,one chemical ingredient disappeared after baked.Conclusion The different processing methods of Flos Lonicerae had great influence on the chemical ingredient.