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目的:考察枳壳饮片麸炒前、后主要活性成分的含量变化。方法:采用RP-HPLC测定柚皮苷、新橙皮苷、辛弗林、川陈皮素、橘皮素、水合橘皮内酯、橘皮内酯、马尔敏和葡萄内酯的含量,考察10批枳壳饮片麸炒前、后主要活性成分的含量变化。结果:麸炒后枳壳饮片中柚皮苷、新橙皮苷、辛弗林、川陈皮素、橘皮素、水合橘皮内酯、橘皮内酯和马尔敏含量均略微下降,而葡萄内酯含量明显上升。葡萄内酯小剂量(0.6 mg·kg-1)对正常小鼠小肠运动具有促进作用,高剂量(9 mg·kg-1)则具有抑制作用。结论:麸炒后葡萄内酯含量的升高是枳壳炮制的目的,可通过主要活性成分的变化规律阐述枳壳饮片的炮制机制。
Objective: To investigate the changes of the content of the main active ingredients of Fructus Aurantii Pieces before and after bran frying. Methods: The contents of naringin, neohesperidin, synephrine, nobiletin, hesperidin, hydrated orange lactone, orange lactone, margarine and grape lactone were determined by RP-HPLC. Fructus Aurantii decoction fried before and after the main active ingredient content changes. Results: The contents of naringin, neohesperidin, synephrine, nobiletin, hesperidin, hydrated orange lactone, orange lactone and maltine in Fructus Aurantii Decoction were slightly decreased after the bran was fried, Lactone content increased significantly. Low dose of grape extract (0.6 mg · kg-1) can promote small intestine movement in normal mice, while high dose (9 mg · kg-1) can inhibit the small intestine. Conclusions: The increase of the content of grape lactone after bran-branching is the purpose of the processing of Fructus Aurantii, and the processing mechanism of Fructus Aurantii Pieces can be explained by the variation of the main active components.