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目的:比较竹茹不同炮制品中多糖和总黄酮含量。方法:采用紫外分光光度法(UV)测定竹茹不同炮制品中多糖含量,检测波长为491 nm。采用高效液相色谱法(HPLC)测定竹茹不同炮制品中总黄酮含量,流动相甲醇-水(32∶68)为流动相,流速为1 mL/min,检测波长为254 nm。结果:生竹茹中总黄酮含量为0.251 mg/mL,多糖含量为0.0196 mg/mL;姜竹茹中总黄酮含量为0.81 mg/mL,多糖含量为0.2288 mg/mL;玫瑰制竹茹中总黄酮含量为0.79 mg/mL,多糖含量为0.2605 mg/mL;枳壳制竹茹中总黄酮含量为2.34 mg/mL,多糖含量为0.0265 mg/mL;枳实制竹茹中总黄酮含量为1.47 mg/mL,多糖含量为0.1213 mg/mL。结论:竹茹经枳壳汁炮制后能增加竹茹中总黄酮的含量,经玫瑰汁炮制后能增加竹茹中多糖的含量。
Objective: To compare polysaccharides and flavonoids in different processed products of Zhuru. Methods: The content of polysaccharide in different processed products of Rhizoma Polygoni Cuspidati by ultraviolet spectrophotometry (UV) was measured. The detection wavelength was 491 nm. The content of total flavonoids in different processed products was determined by high performance liquid chromatography (HPLC). The mobile phase consisted of mobile phase methanol - water (32:68), the flow rate was 1 mL / min and the detection wavelength was 254 nm. Results: The content of total flavonoids in Radix et Rhizoma Rhei was 0.251 mg / mL and polysaccharide was 0.0196 mg / mL. The content of total flavonoids in Jiangzhuru was 0.81 mg / mL and the content of polysaccharide was 0.2288 mg / mL. The content of total flavonoids in Fructus Aurantii Zhuru was 2.34 mg / mL and the content of polysaccharide was 0.0265 mg / mL. The content of total flavonoids in Fructus Aurantii Zhurou was 1.47 mg / mL, polysaccharide content is 0.1213 mg / mL. Conclusion: Rhizome of Zhuru can improve the content of total flavonoids in Rhizoma Chou-Ru after being processed by Fructus Aurantii.