医药导报2011，Vol.30Issue(1)：82-85,4.DOI:10.3870/yydb.2011.01.026
煮制对白芍中芍药苷含量的影响
Effects of Cooking on Paeoniflorin Content in Peony root
摘要
Abstract
Objective To study effects of temperature and time of the peony root cooking on content of paeoniflorin; and determine it from cooked, uncooked, underground sections of peony. Methods The HPLC method was used with a LichroCART RP-C18(4 mm×250 mm,5μm)column at 30 ℃. The mobile phase composed of HCN-0.1％ phosphoric acid( V ∶ V= 14∶ 86), with a flow rate at 1.0 mL · min-1. The detection wavelength was 230 nm. Results Cooking temperature and time largely affected the changes of paeoniflorin; the contents of paeoniflorin after being cooked (85℃ , 15 min) in different species of peony were higher than pre-cooked ones. The content of peoniflorin in different parts of peony root was revealed as: rhizoma＞fibrous root＞axial root. Conclusion There should be a clear indicator for cooked Peony root, and a systematic and comprehensive study on it. The one alone indicator is not enough for research. Whether or not peeled off for the root of peony should be explicited.关键词
白芍/芍药苷/煮制分类
医药卫生引用本文复制引用
周学刚,张丽萍,王艳芳,汪宗喜,王其峰,廖自荣..煮制对白芍中芍药苷含量的影响[J].医药导报,2011,30(1):82-85,4.基金项目
国家科技支撑计划基金资助项目(基金编号:2006BAI06A12-07) （基金编号:2006BAI06A12-07）
