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应用HPLC法建立四逆汤中甘草的特征图谱,研究配伍对四逆汤中甘草特征峰的影响。采用Phenomenex Gemini C18色谱柱(250 mm×4.6 mm,5μm),流动相为乙腈—0.05%三氟乙酸水溶液,梯度洗脱,流速0.8 mL.min—1,检测波长232 nm,柱温30℃。该方法稳定、可靠、精密度好,可用于四逆汤中甘草特征图谱的研究;以甘草苷为参比峰,标定了四逆汤中的20个特征峰,其中6个特征峰来源于甘草,6个特征峰共同来源于甘草和附子干姜汤;与单味甘草相比,全方中甘草特征峰峰面积均有不同程度的降低。配伍对四逆汤中甘草特征峰有较为显著的影响,使甘草中的甘草苷等特征成分溶出量降低。
The HPLC method was used to establish the characteristic map of licorice in Sini decoction and study the effect of compatibility on the characteristic peak of licorice in Sini decoction. Phenomenex Gemini C18 column (250 mm × 4.6 mm, 5 μm) was used as the mobile phase. The mobile phase was acetonitrile-0.05% trifluoroacetic acid aqueous solution with a gradient of 0.8 mL · min-1. The detection wavelength was set at 232 nm and the column temperature was 30 ℃. The method is stable, reliable and precise, and can be used to study the characteristic map of licorice in Sini Decoction. With glycyrrhizin as the reference peak, 20 characteristic peaks of Sini Decoction are calibrated, of which six characteristic peaks originate from licorice , And the six characteristic peaks originated from licorice root and aconite dry ginger soup. Compared with single licorice root, all the characteristic peak areas of licorice root all decreased to some extent. Compatibility on the Sini Tang licorice characteristic peaks have a more significant impact on the licorice glycyrrhizin and other characteristics of ingredients to reduce the amount of dissolution.