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目的探讨桂枝与甘草“辛甘化阳”配伍的化学内涵。方法①薄层色谱法对比分析桂枝甘草配伍前后不同极性提取部位化学成分的变化。②反相高效液相色谱法对桂枝与甘草配伍前后主要化学成分桂皮醛、肉桂酸、甘草次酸进行含量测定并比较煎出率。结果①桂枝与甘草配伍前后水提液的不同极性溶剂提取部位进行薄层色谱定性分析结果表明,总体成分在配伍前后无明显变化,未发现新物质的产生;②高效液相检测结果表明,桂枝配伍甘草能够促进桂皮醛的煎出;肉桂酸在配伍后煎出率则有所下降;甘草次酸在配伍前后煎出率无明显变化。结论桂枝配伍甘草不产生新的物质,但对其中一些主要化学成分的煎出有一定的影响,应结合药理效应研究对桂枝配伍甘草这一“辛甘化阳”配伍进行深入的配伍内涵诠释。
Objective To explore the chemical connotation of compatibility between “Xinganghuangyang” and “Licangshengyang”. Methods ① Thin layer chromatography comparative analysis of the chemical constituents of different polarity extraction parts before and after the compatibility of cassia twig liquorice. ② The contents of cinnamic aldehyde, cinnamic acid and glycyrrhetinic acid, the main chemical constituents of Guizhi and Licorice, were determined by reversed-phase high performance liquid chromatography (HPLC). Results ① The qualitative analysis of different polarity solvent extracts of aqueous extracts before and after the compatibility between Guizhi and Licorice showed that there was no obvious change in the total components before and after the compatibility and no new substances were found. ② The results of HPLC , Guizhi compatibility licorice can promote the cinnamic aldehyde fried; cinnamic acid in the compatibility after the decoction rate decreased; glycyrrhetinic acid compatibility before and after the fried rate no significant change. Conclusion Guizhi compatibility licorice does not produce new substances, but some of the major chemical components of fried have a certain impact, should be combined with pharmacological effects of Guizhi compatibility with licorice “Xin Xin Yang” compatibility in-depth Compatibility connotation interpretation.