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目的:考察不同炮制方式对当归中有效成分含量的影响。方法:采用水蒸气蒸馏法测定挥发油含量;利用HPLC测定阿魏酸含量,流动相甲醇-1%乙酸水溶液(45∶55),检测波长321 nm;通过磷钼钨酸-干酪素比色法测定总鞣质含量。结果:当归经炮制后,挥发油和阿魏酸含量均有不同程度的降低,顺序为生当归(0.683%,0.075%)>酒炙当归(0.590%,0.068%)>土炒当归(0.397%,0.024%)>当归炭(0.125%,0.012%);酒炙当归中总鞣质含量低于生当归,而其他炮制品中总鞣质含量明显高于生当归,排序为当归炭(0.702%)>土炒当归(0.491%)>生当归(0.352%)>酒炙当归(0.339%)。结论:不同炮制方式对当归中有效成分含量存在一定影响。
Objective: To investigate the effects of different processing methods on the content of active ingredients in Angelica sinensis. Methods: The content of volatile oil was determined by steam distillation. The content of ferulic acid was determined by HPLC. The mobile phase consisted of methanol-1% acetic acid aqueous solution (45:55) and the detection wavelength was 321 nm. The content of volatile oil was determined by phosphomolybdotungstic acid-casein colorimetry Total tannin content. Results: After Angelica sinensis was processed, the content of volatile oil and ferulic acid decreased in different degrees, the order was Angelica sinensis (0.683%, 0.075%)> Angelica sinensis (0.590%, 0.068%)> Angelica sinensis (0.397% (0.125%, 0.012%). The content of total tannin in Angelica sinensis was lower than that of Angelica sinensis, but the content of total tannin in other processed products was significantly higher than Angelica sinensis Angelica sinensis (0.491%)> Angelica sinensis (0.352%)> Angelica sinensis (0.339%). Conclusion: Different processing methods have some effect on the content of active ingredients in Angelica sinensis.