炮制过程中浸煮时间对于芍药主成分含量的影响

摘要

Objective To establish the dif erent time of steeping and boiling af ect the content of paeoniflorin in White Paeony Root. Methods Use High Performance Liquid Chromatography to determine the content of paeoniflorin, compare with dif erent time of steeping and boiling that the variation of the content of paeoniflorin. chromatographic condition:Xtimate C18 (4.6mmí250mm,5μm); moving phase: acetonitrile-0.1%phosphoric acid (14:86) column temperature: 30℃. determine wavelength:230nm.flow rate:1mL/min. Results There is a good linear relation during 20.4~102μg∕mL (=0.9959,n=5),the average recovery rate 96.124%,RSD=2.29%(n=5);the procedure of White Paeony Root processing,dif erent time of steeping and boiling have a great ef ect on the content of paeoniflorin in White Paeony Root. Conclusion As a result of other composition don't interference with the process ,it is accurate,simple and convenientant.For this reason ,the process can use to determine the content of paeoniflorin .%目的研究白芍炮制过程中，浸煮时间对芍药苷含量的影响。方法采用高效液相色谱法测定芍药苷含量，比较不同浸煮时间下，芍药苷含量的变化；色谱条件：Xtimate C18(4.6×250mm,5μm)；流动相：乙腈-0.1%磷酸溶液(14：86)；柱温：30℃；检测波长：230 nm；流速：1 mL/min。结果在20.4~102μg/mL范围内线性关系良好(=0.9993，=5)，平均回收率96.124%，