【摘要】 采用高效液相色谱法以甲醇—水—冰醋酸为流动相,在YWG—C₁₈反相柱上,用外标两点法,测定酒炙黄芩不同时间其主要活性成分黄芩甙和黄芩甙元的含量。结果表明,黄芩甙随酒炙黄芩时间的延长,含量呈上升趋势,以润闷5—7h含量最高,7h后含量不再有增加倾向;而黄芩甙元在润闷7h前含量几乎无变化。7h后稍有增加。建议酒炙黄芩用黄酒润闷约6h左右为宜。更多还原

【Abstract】 Two main components,baicalin and baicalain,in Radix Scutellariae fried with wine for different time were determined by reversed HPLC on YWG C₁₈ column,using methanol-water-glacial acetic: acid as mobile phase. As a result,the baicalin content increased as the frytime extended. Its content was highest only when Radix Scutellariae was moistened with wine in a tightly closed vessel from 5 to 7 hours. After 7 hours,the content no longer increased. There was hardly change in baicalein content before 7 hour fry. After 7 hours,a bit increase occurred,which suggested that Radix Scutellariae be best moistened with wine in a tightly closed vessel about 6 hours.更多还原