不同炮制方法对栀子中栀子苷含量的影响

摘要

[目的]比较栀子不同炮制品中栀子苷的含量.[方法]采用HPLC法测定栀子中栀子苷的含量.色谱务件为:色谱柱为Inertsil ODS-2C18(250 mm×4.6 mm,5μm),流动相为乙腈-水(15∶85,V/V),流速为1.0 ml/ min,检测波长为238 nm,柱温为40℃,进样量为20μl.[结果]栀子不同炮制品中栀子苷的含量不同,其排序为生栀子(3.60％)＞炒炭品(3.36％)＞炒焦品(3.22％)＞炒焦品(轻,3,02％)＞炒黄品(2.77％).[结论]不同炮制方法对栀子中栀子苷含量有一定的影响.%[Objective] The aim was to compare the effects of different processing methods on the geniposide content in FRUCTUS GARDENIAE. [ Method] Geniposide content in FRUCTUS GARDENIAE was determined by the method of HPLC. The chromatographic conditions were as follows: Inertsil ODS-2,C18(250 mm x 4.6 mm,5 (μm) as the chromatographic column,acetonitrile -water (15:85, V/V)as the mobile phase,1.0 ml/min flow rate,238 run detection wavelength,40 ℃detection temperature,and 20 μl injection volume. [Result] Geniposide content varied in different processed products of FRUCTUS GARDENIAE. Their contents were in the order of raw material(3.60% ) > carbonized sample(3.36% ) > parched sample(3. 22% ) > slightly brown-parched sample (3.02% ) >yellow-parched sample (2.77%). [Conclusion] Ddifferent processing methods had certain effects on the geniposide content in FRUCTUS GARDENIAE.