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对白芍药与甘草配伍水煎液进行了TLC分析,检查了芍药甙、甘草酸、甘草黄酮类成分的变化。进一步用HPLC方法测定了不同比例白芍与生甘草、炙甘草配伍后水煎液中芍药甙、甘草酸的含量。结果发现:与单味白芍水煎液相比,白芍与甘草以3∶1,2∶1比例配伍,芍药甙含量基本无变化;比例为1∶1时,芍药甙含量略有下降。甘草与芍药配伍后,甘草酸含量较单味甘草水煎液略低。HPLC检测发现配伍组水煎液沉淀中仅含微量芍药甙,基本不含甘草酸。
The TLC analysis was carried out on the decoction of the white peony and licorice compatibility. The changes of flavonoids in peony, glycyrrhizic acid and licorice were examined. Further HPLC method was used to determine the contents of Paeoniflorin and glycyrrhizic acid in water decoction after compatibility of Radix Angelicae Dahuri with Radix Glycyrrhizae and Radix Glycyrrhizae. The results showed that compared with the single-flavored Angelica sinensis decoction, the ratio of Radix Angelicae Dahuri and Radix Glycyrrhizae was 3:1 and 2:1, and the content of Paeoniflorin was basically unchanged; when the ratio was 1:1, Paeoniflorin content decreased slightly. After compatibility of licorice and peony, the content of glycyrrhizic acid was slightly lower than that of licorice decoction. The HPLC test found that the decoction in the compost group contained only trace amounts of paeoniflorin and was essentially free of glycyrrhizic acid.