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目的:考察3种干燥方法对玄参中哈巴俄苷和肉桂酸含量的影响。方法:Hypersil BDS-C18(250 mm×4.6 mm,5μm)色谱柱;流动相:甲醇-1%醋酸溶液(45∶55);流速:1.0 m L/min;检测波长:278 nm;柱温:30℃;进样量:20μL。结果:对贵州施秉和安徽亳州产的玄参分别进行直接干燥、真空干燥和烘箱烘干,真空干燥后,贵州施秉和安徽亳州产的玄参的哈巴俄苷分别为0.74、0.82 mg/g,肉桂酸分别为2.10、1.05 mg/g;两地的玄参肉桂酸的含量基本不受干燥方式影响,哈巴俄苷的含量与干燥方式相关,均为真空干燥最高,其次直接干燥,烘箱烘干最低,与贵州施秉比,安徽亳州的哈巴俄苷经直接干燥和烘箱烘干降低较多。结论:真空干燥适用于玄参干燥,哈巴俄苷对热敏感,不稳定,肉桂酸可能有稳定哈巴俄苷的作用。
Objective: To investigate the effects of three drying methods on the content of Habasol and cinnamic acid in Scrophularia. The mobile phase consisted of methanol-1% acetic acid solution (45:55), the flow rate was 1.0 mL / min, the detection wavelength was 278 nm, the column temperature was 25 ℃, 30 ℃; injection volume: 20μL. Results: The Chinese cabbage of Shibing in Guizhou and Bozhou in Anhui were directly dried, dried in vacuum and dried in oven. After vacuum drying, the harpagoside of Scrophulariaceae from Guizhou and Guizhou were 0.74 and 0.82 mg / g and cinnamic acid were 2.10 and 1.05 mg / g, respectively. The content of cinnamic acid of Scrophularia ningpoensis was basically independent of the drying method. The content of harpagoside was related to the drying method, which were the highest in vacuum drying, followed by direct drying, Drying the lowest, and Guizhou Shibing, Anhui Hobaroside by direct drying and oven drying to reduce more. Conclusion: Vacuum drying is suitable for the drying of Scrophularia ningpoensis. The Habooglycoside is sensitive to heat and unstable, and the cinnamic acid may have the effect of stable.