【摘要】 目的:探讨牵牛子炒制前后的成分变化,揭示牵牛子的炮制机制奠定基础。方法:采用高效液相色谱法测定牵牛子炮制前后的咖啡酸含量,色谱条件:色谱柱Agilent TC-C18(2)(4.6 mm×250.0 mm,5μm);流动相:乙腈(A)-0.04%磷酸水(含2%异丙醇)(B);梯度洗脱:0-12 min,流动相A为13%;12-13min流动相A为13%-54%,13-19 min流动相A为54%;流速1.0 mL/min;检测波长325 nm;柱温25℃。结果:咖啡酸含量为生黑丑0.010%,炒黑丑0.001 2%,生白丑0.016%,炒白丑0.001 5%。结论:牵牛子经炒制后咖啡酸含量降低很多,高效液相图显示成分有量变也有质变。更多还原

【Abstract】 Objective:To investigate the composition change of Pharbitis nil(L.)Choisy before and after processing.Revealing foundation processing mechanism.Methods:Using high performance liquid chromatography(HPLC) to pull the coffee son before and after processing,acid content of chromatographic column gc conditions:Agilent TC-using C18(2)(4.6 x 250.0 mm 5-Micron);Mobile phase:acetonitrile(A)-0.04% phosphoric acid water(contain 2% isopropanol)(B);Gradient elution:0-12 minutes,mobile phase,12-A 13% 13 minutes mobile phase A 13%-54%,13-19 minutes for 54% of mobile phase,A velocity 1.0 mL/min;Detected wavelength 325nm;Column temperature 25 ℃.Results:Coffee acid content and for black kaladana was 0.010%,fried black kaladana was 0.0012%,white black kaladana was 0.016%,fried white kaladana was 0.0015%.Conclusion:By multiple-refined treatments.and petunia son after reduced many,coffee acid content liquid map shows a quantitative change also have qualitative change.更多还原