鲜地黄加工炮制后新成分含量变化研究

摘要

目的：分析鲜地黄加工炮制成生地黄和熟地黄后新产生成分含量变化。方法：采用HPLC法，研究鲜地黄加工成生地黄及炮制成熟地黄中，新产生的2个化学成分：5-羟甲基麦芽酚（DDMP）和5-羟甲基糠醛（5-HMF）含量变化，并测定市售生地黄和熟地黄中两者的含量。色谱条件：Zorbax SB-C18色谱柱（250 mm×4.6 mm，5μm）；流动相：甲醇-水（5：95）；流速1.0 mL·min-1；检测波长280 nm。结果：鲜地黄中未检测到DDMP和5-HMF，加工炮制成生地黄和熟地黄后均检测到，其在熟地黄中的含量高于生地黄，在熟地黄中两者的含量均随炮制时间的延长而逐渐升高，分别炮制至24 h和32 h达到最高，随后降低。在市售3批生地黄和10批熟地黄中均检测到这2个成分，5-HMF的含量熟地黄高于生地黄，DDMP含量生地黄和熟地黄没有明显差异。结论：鲜地黄加工成生地黄及炮制成熟地黄后产生DDMP和5-HMF，含量随炮制时间延长逐渐升高。熟地黄中5-HMF含量与生地黄中有明显差异。%This study was aimed to analyze the content variations of chemical constituents produced in fresh Radix Rehmanniae (Xian-Di-Huang) after processing into Radix Rehmanniae Recens (Sheng-Di-Huang) and Radix Rehmanniae Preparata (Shu-Di-Huang). HPLC was used in the study of preparing Xian-Di-Huang into Sheng-Di-Huang, and the processing into Shu-Di-Huang. The contents of two newly produced chemical components, which were 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and 5-hydryoxymethyl-furfural (5-HMF). The contents of both chemical components were determined in Sheng-Di-Huang and Shu-Di-Huang bought from the market. The Zorbax SB-C18 column (250 mm í 4.6 mm, 5 μm) was used. The mobile phase was methanol-wa-ter (5:95). The flow rate was 1.0 mL·min-1. The detection wavelength was set at 280 nm. The results showed that no DDMP or 5-HMF was detected in Xian-Di-Huang. However, after processing, DDMP and 5-HMF can be de-tected in both Sheng-Di-Huang and Shu-Di-Huang. The content in Shu-Di-Huang was higher than that in Sheng-Di-Huang. Both contents in Shu-Di-Huang were gradually increased along with processing time. The con-tent reached to the highest level after processing for 24 h and 32 h, respectively. And then, the content decreased. Both DDMP and 5-HMF were detected from three batches of Sheng-Di-Huang and ten batches of Shu-Di-Huang bought from the market. The content of 5-HMF was higher in Shu-Di-Huang than in Sheng-Di-Huang. There was no obvious difference in the content of DDMP between Sheng-Di-Huang and Shu-Di-Huang. It was concluded that DDMP and 5-HMF were produced in the processing Sheng-Di-Huang and Shu-Di-Huang. The contents were gradually increased along with the prolonging of processing time. There was obvious difference in the content of 5-HMF in Shu-Di-Huang and Sheng-Di-Huang.