曾珍,王晶,贾凌云,董焱,金婉凝,路金才
ZENG Zhen,WANG Jing,JIA Ling-yun,DONG Yan,JIN Wan-ning,LU Jin-cai(School of Traditional Chinese Materia Medica

• 1:沈阳药科大学中药学院

摘要(Abstract)：

目的以北柴胡中柴胡皂苷a、d及总皂苷的含量为考察指标,评价不同干燥和炮制方法对北柴胡中皂苷类化合物的影响。方法采用HPLC法与可见分光光度法,测定不同干燥和炮制方法的北柴胡中柴胡皂苷a、d及总皂苷的含量。结果不同干燥方法干燥品中柴胡皂苷a、d的含量:红外干燥品>100℃烘干品>微波干燥品>50℃烘干品>晒干品>阴干品,含量差异显著;总皂苷含量:100℃烘干品>微波干燥品>阴干品>红外干燥品>晒干品>50℃烘干品,但差异不大。不同炮制方法炮制品中柴胡皂苷a的含量:生品>鳖血黄酒共炙品>清炒品>蜜炙品>酒拌品>醋拌品>酒炙品>鳖血炙品>醋炙品;柴胡皂苷d的含量:生品>鳖血黄酒共炙品>醋拌品>蜜炙品>酒拌品>酒炙品>清炒品>醋炙品;总皂苷的含量:蜜炙品>醋拌品>酒拌品>鳖血炙品>酒炙品>鳖血黄酒共炙品>醋炙品>生品>清炒品。结论红外、微波、100℃烘干等干燥方法能明显提高柴胡皂苷a、d的含量,总皂苷含量差异不大;炮制品中柴胡皂苷a、d的含量相对于生品都有所下降,其中醋炙品中含量最低,蜜炙品中总皂苷含量升高明显,其他炮制品总皂苷含量变化很小。
Objective To evaluate the effect of different drying and processing methods on the quality of Bupleurum chinense DC.based on the contents of saikosaponin a,d and total saikosaponin.Methods HPLC and visible-spectrophotometry were adopted.Results The content lines of saikosaponin a,d by different drying methods were:infrared drying>oven drying at 100 ℃>microwave drying>oven drying at 50 ℃>drying in the sun>drying in the shade;the total saikosaponin content lines of different drying methods were:oven drying at 100 ℃>microwave drying> drying in the shade>infrared drying>drying in the sun>oven drying at 50 ℃.The contents of the saikosaponin a in different processed products were:raw drug>turtle blood-wine-stir-fried product>nothing-stir-fried product>honey-stir-fried product>wine-moistened product>vinegar-moistened product>wine-stir-fried product>turtle blood-stir-fried product>vinegar-stir-fried product;the saikosaponin d content line of different processed product was:raw drug>turtle blood-wine-stir-fried product>vinegar-moistened product>honey-stir-fried product>wine-moistened product>wine-stir-fried product>nothing-stir-fried product>vinegar-stir-fried product.The total saikosaponin content lines of different processed products were:honey-stir-fried product>vinegar-moistened product>wine-moistened product>turtle blood-stir-fried product>wine-stir-fried product>turtle blood-wine-stir-fried product>vinegar-stir-fried product>raw drug>nothing-stir-fried product.Conclusions The contents of saikosaponin a and saikosaponin d in B.chinense were obviously improved through infrared drying,microwave drying and oven drying at 100 ℃;the variation of total saikosaponin content is unconspicuous.The contents of saikosaponin a and saikosaponin d are all decreased after B.chinense are processed,the lowest in the vinegar-stir-fried product.The total saikosaponin content is increased greatly in honey-stir-fried product,but changed a little in other processed products.

关键词(KeyWords)： 北柴胡;干燥;炮制;柴胡总皂苷;柴胡皂苷a;柴胡皂苷d
Bupleurum chinense DC.;drying;processing;total saikosaponin;saikosaponin a;saikosaponin d

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 曾珍,王晶,贾凌云,董焱,金婉凝,路金才
ZENG Zhen,WANG Jing,JIA Ling-yun,DONG Yan,JIN Wan-ning,LU Jin-cai(School of Traditional Chinese Materia Medica

DOI: 10.14066/j.cnki.cn21-1349/r.2012.08.005

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