CAJ | 학술논문

目的：采用高效液相色谱（HPLC）法测定炮制前后骆驼蓬中骆驼蓬碱的含量变化。方法色谱柱为 Agilent SB 柱（250 mm ×4.6 mm，5μm），流动相为甲醇－0.02 mol／L硫酸铵（32：68，V／ V），流速为1.0 mL／min，柱温为25℃，检测波长为375 nm。结果炮制前后骆驼蓬中骆驼蓬碱的平均含量分别为2.72，1.90 mg／g，炮制后的骆驼蓬碱含量较炮制前下降了30.15%。结论骆驼蓬经红酒煮制后，骆驼蓬碱含量可显著降低。
목적：채용고효액상색보（HPLC）법측정포제전후락타봉중락타봉감적함량변화。방법색보주위 Agilent SB 주（250 mm ×4.6 mm，5μm），류동상위갑순－0.02 mol／L류산안（32：68，V／ V），류속위1.0 mL／min，주온위25℃，검측파장위375 nm。결과포제전후락타봉중락타봉감적평균함량분별위2.72，1.90 mg／g，포제후적락타봉감함량교포제전하강료30.15%。결론락타봉경홍주자제후，락타봉감함량가현저강저。
Objective To investigate tbe cbange of barmaline content in Peganumharmala L. before and after processing by adopting tbe HPLC metbod. Methods Tbe determination was carried out witb tbe Agilent SB column(250 mm × 4. 6 mm,5 μm);tbe mobile pbase consisted of metbanol-0. 02 mol/L ammonium sulfate(32:68,V/ V)for elution;tbe detection wavelengtb was set at 375 nm,and tbe flow rate was 1. 0 mL/min at tbe column temperature of 25 ℃. Results Tbe average barmaline content of crude Peganumharmala L. was 2. 72 mg/g,tbe average barmaline contents in Peganumharmala L. before and after processing were 2. 72,1. 9 mg/g,respective-ly,tbe barmaline content after processing was decreased by 30. 15% tban before processing. Conclusion Tbe content of barmaline in Peganumharmala L. after decocting witb red wine is significantly reduced.