【摘要】 目的通过比较蜜炙前后麻黄的主要活性成分麻黄碱和伪麻黄碱的变化,为规范炮制工艺提供科学依据。方法采用RP-HPLC测定麻黄、蜜炙麻黄中的麻黄碱和伪麻黄碱,使用Krom asil RP-C18色谱柱(250 mm×4.6 mm,5μm),流动相为0.3%磷酸-甲醇(10:90),检测波长213 nm。结果6批草麻黄药材经蜜炙后所含麻黄碱及伪麻黄碱,与生品相比分别平均降低0.194%±0.079%和0.153%±0.069%。结论蜜炙对麻黄中的麻黄碱和伪麻黄碱有明显影响,炮制工艺需规范。更多还原

【Abstract】 OBJECTIVE Through comparing the contents change of the main active components,ephedrine and pseudo-ephedrine,in Herba Ephedrae before and after honey-baking,to provides scientific basis to the standardization in the processing of Herba Ephedrae.METHODS An RP-HPLC method was used to determine the changes of ephedrine and pseudo-ephedrine contents in Herba Ephedrae before and after honey-baking.The chromatographic conditions were: Kromasil RP-C18(250 mm×4.6 mm,5 μm) column,a mixture of 0.3% phosphoric acid-methanol(10:90) as mobile phase and 213 nm as detective wavelength.RESULTS After being processsed with honey the contents of ephedrine and pseudo-ephedrine of 6 batches tested samples were decreased by 0.194%±0.079% and 0.153%±0.069%,respectively.CONCLUSION Honey-baking makes an obvious effect to the contents of ephedrine and pseudo-ephedrine in Herba Ephedrae,therefore the processing of Herba Ephedrae should be standardized.更多还原