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目的:研究牡丹皮炮制过程中黄酮类成分的动态变化,探讨丹皮炭的炮制机制。方法:取生丹皮及经不同炒炭工艺制得的丹皮炭,加乙醇50 mL超声30 min 2次,再经聚酰胺柱纯化后采用HPLC,在360 nm波长处,流动相甲醇-0.5‰三氟乙酸水溶液梯度条件下,测定槲皮素、山柰素、异鼠李素等黄酮类成分的含量。结果:丹皮炭中3种黄酮类成分含量随炒制时间的延长而降低,随炒制温度的升高而降低。结论:不同炮制条件对丹皮炭中黄酮类成分的含量影响较大,总体变化趋势是高温长时间导致黄酮类成分含量降低,为进一步研究丹皮炭的止血机制和质量控制提供了依据。
Objective: To study the dynamic changes of flavonoids in the process of Cortex Moutan, and to discuss the processing mechanism of Dandi Charcoal. Methods: Dan-bao (Dan-peel) and charcoal-bark-peel obtained by different scorch-charcoal processes were sonicated for 30 min with 50 mL of ethanol twice and purified by polyamide column. HPLC was performed at a wavelength of 360 nm. The mobile phase was methanol-0.5 ‰ trifluoroacetic acid aqueous solution gradient conditions, the determination of quercetin, kaempferol, isorhamnetin and other flavonoids content. Results: The contents of the three flavonoids in Dancai charcoal decreased with the prolongation of the frying time and decreased with the increase of the frying temperature. Conclusion: The effects of different processing conditions on the content of flavonoids in dancian charcoal are significant, and the overall trend is that the content of flavonoids is reduced at high temperature for a long time, which provides the basis for further study on the hemostatic mechanism and quality control of dancake charcoal.