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目的考察水溶液中柴胡皂苷a的降解行为。方法采用高效液相色谱法测定pH值分别为6.96,6.21,5.94,5.62,5.06下柴胡皂苷a在沸水浴中不同时间点柴的含量。色谱条件为WondaSil C18色谱柱(4.6 mm×250 mm,5μm);流动相∶甲醇-水(65∶35);流速:1.0 ml·min-1;检测波长:210 nm。结果 100℃加热10min时,柴胡皂苷a在pH6.96,6.21,5.94,5.62,5.06下分别降解20%,28.1%,31.5%,33.6%,35.7%。100℃加热10min至160min过程中柴胡皂苷a在pH 6.96,6.21,5.94,5.62下分别降解12.5%,6.1%,8.6%,7.7%,而在pH5.06下降解29.6%。结论柴胡皂苷a在煎煮的过程中,其自身的降解相当一部分是发生在煎煮的前10min。煎液体系酸碱度影响柴胡皂苷a的降解,从煎液酸碱性的角度来探究中药柴胡有效物质是一个可以尝试的方向。
Objective To investigate the degradation behavior of saikosaponin a in aqueous solution. Methods The contents of saikosaponin a at different time points in boiling water bath were determined by high performance liquid chromatography with pH values of 6.96, 6.21, 5.94, 5.62 and 5.06, respectively. The chromatographic conditions were WondaSil C18 column (4.6 mm × 250 mm, 5 μm); mobile phase: methanol-water (65:35); flow rate: 1.0 ml · min -1; detection wavelength: 210 nm. Results Saikosaponin a degraded by 20%, 28.1%, 31.5%, 33.6%, 35.7% at pH6.96,6.21,5.94,5.62,5.06 at 100 ℃ for 10min. Saikosaponin a degraded 12.5%, 6.1%, 8.6% and 7.7% at pH 6.96, 6.21, 5.94 and 5.62 for 10min to 160min, respectively, and degraded 29.6% at pH 5.06. Conclusion Saikosaponin a during decoction, a considerable part of its own degradation occurs in the first 10 min boiling. Decoction system pH affect the degradation of saikosaponin a, from the perspective of the decoction acid-base to explore the effective substances Bupleurium is a possible direction.