炮制方法对连翘主要化学成分连翘酯苷的影响

摘要

The effects of different processing methods on the chemical composition in Fructus Forsytiae were investigated for providing the basis data for processing Fructus Forsytiae reasonably. HPLC method was used to compare the changes in chemical composition of Fructus Forsytiae after processing by steaming for different time. There were significant changes in the chemical composition between Fructus Forsytiae and the processed products of Fructus Forsytiae. Among these changes,the variety of forsythiaside is the most obvious. Processing show a great effect on the chemical constituents of Fructus Forsytiae. Forsythiaside was choosed as marker for evaluating processing methods,steaming for steaming for 10-15min is the best condition for Fructus Forsytiae quality.%探讨炮制方法对连翘中化学成分的影响,为连翘的合理炮制提供依据.采用HPLC法分析比较清蒸炮制时间对连翘化学成分含量影响.连翘炮制品与生品比较化学成分有明显变化,尤以连翘酯苷的变化最明显.炮制对连翘中化学成分有较大影响,以连翘酯苷为考察指标评价炮制方法,蒸10～15 min连翘质量最佳.