地黄的炮制对梓醇和5-羟甲基糠醛含量的影响

目的：研究地黄炮制过程对梓醇(catalpol)和5-羟甲基糠醛(5-HMF)含量变化的影响。方法：鲜地黄制成干地黄后分别以10%和50%的乙醇为液体辅料并分别在90 ℃和100 ℃的条件下反复蒸制得熟地黄,各条件下制得的样品经30%甲醇超声波提取2 h,利用反相HPLC分别在204,284 nm,流速1.0 mL·min^-1,流动相3%乙腈条件下测定梓醇和5-HMF的含量。结果：随着蒸制次数的增加,梓醇的含量减少,5-HMF的含量增加。液体辅料乙醇的体积分数和蒸制温度都对梓醇和5-HMF的含量有影响,10%乙醇,100 ℃的条件下炮制的熟地黄最优,在此条件下蒸7次以上的熟地黄中5-HMF的含量符合大韩药典标准。结论：分析了地黄炮制对梓醇和5-HMF含量的影响,为进一步研究地黄提供了依据。

Effect of concentration of catalpol and 5-hydroxymethyl-2-furaldehyde from processing of Rehmanniae Radix

OBJECTIVE: To study on effect of concentration of catalpol and 5-hydroxy methyl-2-furaldehyde (5-HMF) from Rehmanniae Radix at various processing. METHOD: The Rehmanniae Radix was dried and prepared from the steaming process with 10% ethanol, 50% ethanol at 90 degrees C and 100 degrees C each other. And the changes of catalpol and 5-HMF was determinated. The extraction of 5-HMF and catalpol was sonicated in 30% methanol for 2 h. The analysis of 5-HMF and catalpol was conducted by HPLC with reversed-phase C-18 column and detected under UV 284 nm, 204 nm. Elution was carried out at 1.0 mL min(-1) with 3% acetonitrile. RESULT: From this analysis, we found out that the content of catalpol was decreased with the number of processing times, and content of 5-HMF was increased with the number of processing times at various processing. The temperature and concentration of ethanol can effect on content of catalpol and 5-HMF at processing. The Cooked Rehmanniae Radix processed at 100 degrees C, 10% ethanol is best. And the content of 5-HMF processed for more than 7 times was accorded with standard of Korea phamcopoetia. CONCLUSION: Analyze the effect of concentration of catalpol and 5-HMF from Rehmanniae Radix at various processing, and provide the foundation for further study.