不同炮制法对柚皮苷含量影响的研究

目的考察不同炮制方法对骨碎补中柚皮苷含量的影响。方法以炮制品与煎出液中柚皮苷含量为评价炮制方法的优劣指标,用高效液相色谱法测定柚皮苷含量,固定相为C18柱;流动相为甲醇-醋酸-水（40：3：60）;流速1.0mL.min-1;检测波长为283nm。结果盐烫法、膨化法、砂烫法、盐炙法与微波法所得骨碎补中炮制品柚皮苷含量分别是0.65%、0.59%、0.58%、0.57%、0.51%;煎出液中柚皮苷含量分别是0.52%、0.47%、0.46%、0.45%、0.39%。结论盐烫法优于其他方法 。

Effect of different processes on the content of naringin in Rhizoma Drynaria

Objective To determine the effect of different processes on the content of naringin in Rhizoma Drynaria.Methods The content of naringin in processed product and decocted solution was evaluated and assayed by HPLC.The stationary phase was C18 column.The mobile phase was methanol-acetic acid-water（40：3：60）,the flow rate was 1.0 mL·min-1,and the detective wavelength was 283 nm.Results The contents of naringin in Rhizoma Drynaria of stir-frying with salt,explosion,and stir-frying with sand,microwave,and stir-baking with salt process were 0.65 %,0.59 %,0.58%,0.57%,and 0.51%,respectively,while in the decoction 0.52%,0.47%,0.46%,0.45%,and 0.39% respectively.Conclusion Stir-frying with salt is better than other methods.