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目的:研究柴胡煎煮过程中新生成的柴胡次生皂苷的结构。方法:采用各种分离技术和光谱技术对柴胡煎液中柴胡皂苷的结构进行分离和结构鉴定。采用HPLC对所分离得到的柴胡皂苷进行指认。结果:从柴胡汤剂中分离得到11个柴胡皂苷,对柴胡煎煮过程中新生成的7个成分中的4个进行了指认。结论:为从次生柴胡皂苷的角度完善柴胡的认识奠定基础。
Objective: To study the structure of the newly generated Bupleurum saponin during the decoction of Chaihu. Methods: The structures and structures of saikosaponin in Chaijin Decoction were isolated and identified by various separation techniques and spectroscopic techniques. The isolated saikosaponin was identified by HPLC. Results: Eleven saikosaponins were isolated from Chaihu decoction, and four of the seven newly formed components in the decoction of Chaihu were identified. Conclusion: This study lays the foundation for perfecting the cognition of Bupleurum from the perspective of secondary saikosaponins.