不同品种醋对延胡索内在成分的影响

目的:选用不同品种的醋炮制延胡索,考察醋对其有效成分的影响,对全国不同品种的醋进行质量筛选。方法:采用HPLC测定延胡索炮制品中延胡索乙素及总生物碱的溶出量,Kromasil-C₁₈柱,流动相甲醇-0.1%磷酸(pH调至6.0,65∶35),检测波长280 nm。结果:总酸含量高的、名牌的、正规厂家生产的醋炮制延胡索后,其延胡索乙素和总生物碱溶出量明显高于其他醋。结论:初步筛选出一些能够达到炮制目的、符合中药炮制药用辅料要求的醋,为中药炮制辅料醋的规范化及进一步质量标准的制定奠定基础

Effects of different types and standard of processing vinegar on inherent constituents in rhizoma of Corydalis yanhusuo

OBJECTIVE: To investigate the effects of processing adjuvants-different types of processing vinegar on effective constituents in rhizoma of Corydalis yanhusuo, and evaluate the quality of different types of vinegar in China. METHOD: The HPLC method was adopted to determine the extraction solubility of dl-tetrahydropalmation and total alkaloids in rhizoma of Corydalis yanhusuo processed by vinegar. The sample extracts were separated on kromasil ODS column with mobile phase of methanol-1% phosphoric acid solution(65:35) and detection wavelength was 280 nm. RESULT: There was a remarkable increase in extraction solubility of dl-tetrahydropalmation and total alkaloids in the rhizoma of Corydalis yanhusuo processed by the vinegar products with high content of total acids or with known trademarks. CONCLUSION: Some types of vinegar with known trademarks had been preliminarily selected for the process of Chinese traditional medicine and they also met the requitrement of processing adjuvants with medicine grade. The results will be benefited to the foundation of standardization of vinegar.