[1]张健,张伟.不同炮制方法对补骨脂中抗骨质疏松成分含量水平的影响*[J].陕西中医,2018,(11):1649-1652.
　Zhang Jian,Zhang Wei..Effects of different processing methods on thecontents of anti-osteoporosis components in fructus psoraleae[J].,2018,(11):1649-1652.
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不同炮制方法对补骨脂中抗骨质疏松成分含量水平的影响*

《陕西中医》[ISSN:1000-7369/CN:61-1281/TN]

卷:
期数:
2018年11期
页码:
1649-1652
栏目:
方药纵横
出版日期:
2018-12-31

文章信息/Info

Title:
Effects of different processing methods on thecontents of anti-osteoporosis components in fructus psoraleae
文章编号:
10.3969/j.issn.1000-7369.2018.11.046
作者:
张健1; 张伟 2
1. 河南省开封市食品药品检验所（开封475000）, 2.黄河科技学院（郑州450063）
Author(s):
Zhang Jian;  Zhang Wei.
Kaifeng Food and Drug Control Institute(Kaifeng 475000)
关键词:
炮制(中药)补骨脂 补骨脂素 色谱法;  高压液相中药化学成分
Keywords:
Processing (TCD)Psoralea corylifoliaPsoralenChromatography;  high pressure liquidChemical compositions (TCD)
分类号:
R283
文献标志码:
A
摘要:
目的：分析不同炮制方法对补骨脂中抗骨质疏松指标性成分含量水平的影响。方法：分别用盐灸法、雷公法、酒浸法和清炒法对补骨脂中的4种抗骨质疏松指标性成分（包括补骨脂素、异补骨脂素、补骨脂定、补骨脂酚）进行提取，经HPLC高效液相色谱进行含量的检测。比较不同的炮制方法对其含量的影响。结果：HPLC电子图谱结果表明，进样30 min内，补骨脂素、异补骨脂素、补骨脂定、补骨脂酚化合物均能较好的分离（相对分离度均>1.5），且在相应的浓度范围内，上述4种化合物的线性关系良好，r均≥0.9994，峰面积RSD≤2.0%；与生品比较，雷公法可提升19.52%的补骨脂素和14.50%的异补骨脂素含量；盐灸法可提高补骨脂定11.51%的含量；酒浸法可提高7.99%的补骨脂素含量及11.94%异补骨脂素含量；清炒法会使29.45%的补骨脂定的含量升高。结论：雷公法炮制补骨脂对其抗骨质疏松指标性成分影响较其他炮制方法更大，可显著提升补骨脂素和异补骨脂素含量。
Abstract:
Objective: To analyze the effects of different processing methods on the contents of anti-osteoporosis components in fructus psoraleae. Methods: Four kinds of anti-osteoporosis components (including psoralen, isopsoralen, psoralidin, bakuchiol) in fructus psoraleae were extracted by salt processed method, Leigong method, wine steeping method and stir-frying method respectively. The contents were determined by high performance liquid chromatography (HPLC), and the effects of different processing methods on the contents were compared. Results: The results of HPLC electronic image showed that the compounds of psoralen, isopsoralen, psoralidin and bakuchiol were well separated within 30 min after sample introduction (relative resolution degrees were all>1.5). Within the corresponding concentration range, the linear relationship between the above four compounds was good with r≥0.9994 and peak area RSD≤2.0%. Compared with the raw product, Leigong method could increase 19.52% of psoralen and 14.50% of isopsoralen. Salt processed method could increase 11.51% of psoralidin. Wine steeping method could increase 7.99% of psoralen and 11.94% isopsoralen. Stir-frying method could make up 29.45% of psoralidin. Conclusions: Leigong method for fructus psoraleae processing has greater effects on anti-osteoporosis indicatorscomponents than other methods. And it can significantly increase the contents of psoralen and isopsoralen.

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备注/Memo

备注/Memo:
*河南省教育厅科学技术研究重点项目(13B360981)
更新日期/Last Update: 2018-11-30