酒当归最佳炮制工艺研究-《西部中医药》

文章信息/Info

Title:: Research on the Optimal Processing Technology of DangGui Prepared with Liquor

作者:: 吴志成1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2，杨锡仓1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2，王明伟3，窦霞1，2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2，李越峰3; 1 甘肃中医学院附属医院，甘肃兰州 730020； 2 甘肃中药炮制及质控工程技术研究中心； 3 甘肃中医学院中药学院

Author(s):: WU Zhicheng1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2, YANG Xicang1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2, WANG Mingwei3, DOU Xia1,2' target="_blank" rel="external">2' target="_blank" rel="external">2' target="_blank" rel="external">2, LI Yuefeng3; 1 University Hospital of Gansu Traditional Chinese Medicine, Lanzhou 730020, China; 2 The Center for Chinese Medicine Preparation and Quality Control Engineering Technology of Gansu Province; 3 School of Traditional Chinese Materia Medica in Gansu University of Traditional Chinese Medicine

Keywords:: liquor-roasted DangGui; liquor-soaked DangGui; processing technique; ferulic acid

摘要:: 目的：建立高效液相色谱法测定酒炒当归和酒浸当归中阿魏酸的含量，筛选出最佳的酒当归临方炮制方法。方法：采用C18色谱柱，以乙腈-0.085磷酸溶液(17∶83)为流动相，检测波长为361 nm，对酒当归中阿魏酸的含量进行测定。结果：酒浸当归阿魏酸含量比生当归和酒炒当归阿魏酸含量高。结论：酒浸当归临方炮制工艺最佳；用HPLC方法测定酒当归中阿魏酸的含量，操作简单，可靠，重现性好，可作为当归炮制工艺控制的有效方法。

Abstract:: Objective: To screen the best processing method of DangGui(Angelica sinensis) prepared with liquor by establishing HPLC method for the determination of the contents of ferulic acid in liquor-roasted DangGui and liquor-soaked DangGui. Methods: C18 column was adopted, the mobile phase: acetonitrile-0.085 phosphoric acid solution(17: 83), detection wavelength was 361 nm. The contents of ferulic acid were detected in DangGui processed with liquor. Results: The contents of ferulic acid in liquor-soaked DangGui were higher than those in rude DangGui and liquor-roasted DangGui. Conclusion: The processing technique for liquor-soaked DangGui is the best; the contents of ferulic acid in liquor-processed DangGui are determined by HPLC, the technique is simple, reliable, reproducible, and it could be an effective method for quality control of processed DangGui.