麸炒对盘龙七中岩白菜素含量的影响

摘要

Objective:To study the content changes of bergenin in Rhizoma Bergeniae Scopulosae before and after stir-baking with bran. Methods:Bergenin content in Rhizoma Bergeniae Scopulosae was determined by HPLC.Chromatographic column:UltisilTM XB-C18 col-umn (150 mm ×10 mm,5 μm);moving phase:taking moving phase as carbinol to nater(32∶68);flow velocity:taking flow velocity as 1.0 ml/min;column temperature:taking colum temperature as room tomperature;determine wavelength was 275nm;sample size was 20μl.Results:Bergenin content in Rhizoma Bergeniae Scopulosae before stir-baking with bran was 16.82 mg/g,and after bran fried was 22.15 mg/g.Conclusion:Bergenin content in Rhizoma Bergeniae Scopulosae after stir-baking with bran is higher than before.So we can see that stir-baking with bran can increase therapeutic effect of Rhizoma Bergeniae Scopulosae.%目的：考察盘龙七麸炒前后岩白菜素的含量变化。方法：采用HPLC法测定盘龙七麸炒前后岩白菜素的含量，色谱柱：UltisilTM XB－C18柱（150 mm ×10 mm，5μm）；流动相为甲醇∶水（32∶68）；流速1．0 mL/min；柱温为室温；检测波长275 nm。进样量：20μL。结果：盘龙七麸炒前所测岩白菜素平均含量为16．82 mg/g；盘龙七麸炒后所测岩白菜素的平均含量为22．15 mg/g。结论：麸炒后盘龙七中岩白菜素的含量高于麸炒前的盘龙七，麸炒盘龙七可以提高其治疗效果。