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目的 :考察白芍蒸制所得饮片的质量。方法 :以芍药苷为检测指标 ,采用高效液相色谱法比较白芍蒸制与常用炮制方法所得饮片中芍药苷含量。色谱条件为VP ODS (4.6mm× 15 0mm)分析柱 ,流动相为甲醇 醋酸 异丙醇 水 (2 5∶2∶2∶71) ,流速 1ml·min-1,检测波长 2 30nm。结果 :三批白芍常用方法制得的饮片中 ,芍药苷含量分别为 4 .0 % ,3.9% ,4 .2 % ;蒸法制得的饮片中 ,芍药苷含量分别为 5 .8% ,5 .5 % ,5 .8%。结论 :蒸法饮片中芍药苷含量较高 ,且工艺时间短 ,方法简单易行。
Objective : To investigate the quality of the distilled pieces of white peony. Methods: The content of paeoniflorin was determined by high performance liquid chromatography (HPLC). The chromatographic conditions were VP ODS (4.6 mm×150 mm) analytical column. The mobile phase consisted of methanol acetate isopropanol (25:2:2:71), flow rate 1 ml·min-1, and detection wavelength at 230 nm. RESULTS: The content of peoniflorin was 4.3%, 3.9% and 4.2%, respectively, in the decoction pieces prepared by common methods of three batches of white peony. The content of paeoniflorin in the decoction pieces obtained by steaming method was 5.8%. 5 .5%, 5.8%. Conclusion: The content of paeoniflorin in steamed decoction pieces is high and the process time is short. The method is simple and easy to implement.