枳壳麸炒前、后主要活性成分的含量变化

目的: 考察枳壳饮片麸炒前、后主要活性成分的含量变化。方法: 采用RP-HPLC测定柚皮苷、新橙皮苷、辛弗林、川陈皮素、橘皮素、水合橘皮内酯、橘皮内酯、马尔敏和葡萄内酯的含量,考察10批枳壳饮片麸炒前、后主要活性成分的含量变化。结果: 麸炒后枳壳饮片中柚皮苷、新橙皮苷、辛弗林、川陈皮素、橘皮素、水合橘皮内酯、橘皮内酯和马尔敏含量均略微下降,而葡萄内酯含量明显上升。葡萄内酯小剂量(0.6 mg·kg^-1)对正常小鼠小肠运动具有促进作用,高剂量(9 mg·kg^-1)则具有抑制作用。结论: 麸炒后葡萄内酯含量的升高是枳壳炮制的目的,可通过主要活性成分的变化规律阐述枳壳饮片的炮制机制。

Content Changes of Main Active Ingredients in Aurantii Fructus before and after Frying with Wheat Bran

Objective: To investigate content changes of main active constituents in Aurantii Fructus before and after frying with wheat bran. Method: The contents of naringin,neohesperidin,synephrine,nobiletin,tangeretin,meranzin hydrate,meranzin,marmin and auraptene were determined by RP-HPLC,content changes of main active constituents from ten batches of Aurantii Fructus before and after frying with wheat bran were investigated. Result: The contents of naringin,neohesperidin,synephrine,nobiletin,tangeretin,meranzin hydrate,meranzin and marmin fell down after Aurantii Fructus fried with wheat bran,but the content of auraptene increased significantly.Small dose(0.6 mg·kg^-1) of auraptene had role in promoting normal mice intestinal motility,while high dose(9 mg·kg^-1) showed inhibition. Conclusion: Increasing of the content of auraptene risen was purpose of Aurantii Fructus processed with wheat bran,it could elaborate processing mechanisms of Aurantii Fructus through analyzing variation of main active ingredients.