CAJ | 학술논문

比较不同提取工艺所得芎麻汤中阿魏酸、天麻素的质量浓度及其配比关系，为芎麻汤的新药创制及现代复方中药的质量控制、主效应的确定及配伍规律研究提供科学依据．分别采用煎煮法、不同体积分数乙醇回流提取法提取川芎、天麻，制成芎麻汤，HPLC法测定阿魏酸和天麻素的质量浓度，并计算其配比．阿魏酸色谱条件为流动相：甲醇-0．01％冰醋酸溶液（30∶70，V/V），检测波长：310 nm；天麻素色谱条件为流动相：乙腈-0．05％磷酸水溶液（3∶97，V/V），检测波长：220 nm．芎麻汤水提液阿魏酸质量浓度0．976 mg/mL，天麻素1．586 mg/mL ，阿魏酸与天麻素的配比为1∶1．6；芎麻汤乙醇回流提液中阿魏酸质量浓度6．08 mg/mL ，天麻素3．57 mg/mL．传统方剂制备工艺改变，可能带来方剂主效应的改变，主要有效成分配比应纳入质量考察．
비교불동제취공예소득궁마탕중아위산、천마소적질량농도급기배비관계，위궁마탕적신약창제급현대복방중약적질량공제、주효응적학정급배오규률연구제공과학의거．분별채용전자법、불동체적분수을순회류제취법제취천궁、천마，제성궁마탕，HPLC법측정아위산화천마소적질량농도，병계산기배비．아위산색보조건위류동상：갑순-0．01％빙작산용액（30∶70，V/V），검측파장：310 nm；천마소색보조건위류동상：을정-0．05％린산수용액（3∶97，V/V），검측파장：220 nm．궁마탕수제액아위산질량농도0．976 mg/mL，천마소1．586 mg/mL ，아위산여천마소적배비위1∶1．6；궁마탕을순회류제액중아위산질량농도6．08 mg/mL ，천마소3．57 mg/mL．전통방제제비공예개변，가능대래방제주효응적개변，주요유효성분배비응납입질량고찰．
The determination and ratio of ferulic acid and gastrodin in Xiongma decoction ex-tract by different extraction process were compared to provide scientific research basis on cre-ating new drugs , controlling the quality control of modern compound traditional Chinese med-icine, determining the main effect and compatibility .Chuanxiong and Tianma were extracted by different extraction method such as the boiling method and ethanol extraction of different concentrations to make Xiongma decoction .The content of ferulic acid and gastrodin were determined by HPLC and their ratio was calculated .Chromatographic conditions of ferulic acid were as follows: mobile phase: methanol -0.01% acetic acid solution (30∶70, V/V), the detection wavelength:310 nm.Chromatographic conditions of Gastrodin were as fol-lows:mobile phase:acetonitrile-0.05% phosphoric acid (3∶97, V/V), detection wave-length:220 nm.The determination of ferulic acid was 0.976 mg/mL,gastrodin was 1.586 mg/mL, the ratio of ferulic acid and gastrodin was 1∶1.6 in boiling method;while the deter-mination of ferulic acid was 6.08 mg/mL, gastrodin was 3.57 mg/mL, the ratio was 1.7∶1 in ethanol extraction .There were different determination and ratio , when there was differ-ent extraction process in the same prescription .This may bring about changes the main effect in prescription .This suggested that the ratio of the main active ingredient should be included in the quality inspection , when preparation process of the traditional recipe was changed .