中国药房2017，Vol.28Issue(22)：3040-3043,4.DOI:10.6039/j.issn.1001-0408.2017.22.05
4种不同药材来源郁金饮片醋炙前后的HPLC特征图谱分析及水煎出物含量比较
Analysis of HPLC Characteristic Spectrum and Comparison of Water Decoction Content of Curcumae Ra-dix Decoction Pieces from 4 Different Sources before and after Vinegar Roasted
摘要
Abstract
OBJECTIVE:To study the common characteristic component peaks in water decoction of crude curcumae radix and the vinegar roasted products from 4 different sources,compare the contents of its water decoction,and provide reference for resolv-ing the multi-source of curcumae radix piece in clinical application,complementing and improving the quality standard of curcumae radix. METHODS:HPLC was used to determine the characteristic spectrums of crude curcumae radix and the vinegar roasted prod-ucts from different sources (Curcuma wenyujin,Curcuma kwangsiensis,Curcuma longa,Curcuma phaeocaulis),and component analysis was conducted by using fingerprint software and mirror comparison. And the changes of water decoction content before and after vinegar roasted were compared. RESULTS:Both crude curcumae radix and the vinegar roasted products from 4 different sourc-es had 7 common characteristic component peaks. Vinegar roasted had effect on peaks in different degree,some peaks areas were in-creased,some peaks areas were reduced,some peaks were generated,and some peaks were disappeared. However,the common components of curcumae radix from different sources showed no qualitative changes after vinegar roasted,except the increase or de-crease in peak areas. Areas of 5 common component peaks were increased in the 7 common components of C. wenyujin,C. kwang-siensis and C. longa after vinegar roasted,and only 3 in C. phaeocaulis after vinegar roasted. Contents of 4 water decoctions were increased after vinegar roasted. CONCLUSIONS:There are 7 common components in curcumae radix from 4 different sources. Vin-egar roasted has no qualitative effect on common components,while it can increase the chromatographic peak areas and contents of water decoction.关键词
郁金生品/郁金醋炙品/高效液相色谱法/特征图谱/水煎出物Key words
Crude curcuma radix/Vinegar roasted curcuma radix/HPLC/Characteristic spectrums/Water decoction分类
医药卫生引用本文复制引用
张军,苏本正,石典花,孙立立..4种不同药材来源郁金饮片醋炙前后的HPLC特征图谱分析及水煎出物含量比较[J].中国药房,2017,28(22):3040-3043,4.基金项目
国家自然科学基金资助项目(No.81503255) （No.81503255）
山东省中医药科技发展计划项目(No.2013-115,2011-170) （No.2013-115,2011-170）
