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目的:通过分析苍术麸炒前后非挥发性提取部位整体化学成分的分布与变化,为麸炒苍术炮制机制研究做基础。方法:采用蒸馏法提尽苍术和麸炒苍术挥发油,所得水液用不同极性溶剂萃取,所剩水液用大孔树脂层析,制得不同部位样品,运用HPLC法分析所有样品。色谱条件:梯度程序,流速:0.8ml·min~(-1),柱温25℃,进样量:10μl,ELSD:气流量:1.6L·min~(-1),温度50℃。结果:分析各萃取部位HPLC谱图,发现麸炒苍术较生苍术各化学成分的含量有不同程度降低。结论:采用HPLC-ELSD法可以较好的反映苍术麸炒炮制前后非挥发性提取部位整体化学成分的分布与变化。方法简便,结果稳定。
OBJECTIVE: To analyze the distribution and changes of the chemical constituents in the non-volatile extraction sites before and after herb bran extraction, and to provide the basis for the research on the processing mechanism of the herb preparation. Methods: The volatile oil of herb and bran was extracted by distillation. The obtained aqueous solution was extracted with different polar solvents. The remaining aqueous solution was chromatographed by macroporous resin to prepare samples from different parts. All samples were analyzed by HPLC. Chromatographic conditions: gradient program, flow rate: 0.8ml · min -1, column temperature 25 ℃, injection volume 10μl, ELSD gas flow rate 1.6L · min -1, temperature 50 ℃. Results: The HPLC chromatogram of each extraction site was analyzed. The results showed that the content of chemical constituents in the herb of Radix Atractylodis Rotundifolia decreased with different degrees. Conclusion: The HPLC-ELSD method can better reflect the distribution and changes of the chemical constituents in the non-volatile extraction fractions before and after the herb-making of Atractylodes. The method is simple and the result is stable.