【摘要】 目的:研究柴胡炮制品中柴胡皂苷含量的变化。方法:采用HPLC法与UV法测定不同炮制品中柴胡皂苷a、柴胡皂苷d及总皂苷的含量；醋制法和酒制法依《中国药典》要求炮制。结果:和生品比较酒柴胡总皂苷含量和柴胡皂苷a、柴胡皂苷d含量均升高，醋柴胡总皂苷含量和柴胡皂苷a、柴胡皂苷d含量均降低。水煎煮提取率较低，水煎液中柴胡皂苷的含量和醇提液中的含量相差10倍以上。结论:不同产地柴胡中总皂苷和柴胡皂苷a、柴胡皂苷d含量差异较大，柴胡不同炮制品柴胡皂苷含量有变化，酒制品高于生品，生品高于醋制品。柴胡及其炮制品醇提法的溶出率明显大于水煎煮，醇提时加碱有利于柴胡皂苷的溶出。更多还原

【Abstract】 Objective:To study the changes of the content of saikosaponin in different processed products.Methods:HPLC and UV were adopted the total saikosaponin and saikosaponin a, d in different processed products.The vinegar and wine processing method were concocted according to Chinese Pharmacopeia requirements.Results:Compared with raw products, the contents of total saponins and saponins a and d in wine were increased, while the contents of total saponins and saponins a and d in vinegar were decreased.The extraction rate of water decocting was low, and the content of saikosaponin in water decocting was more than 10 times different from that in alcohol extract.Conclusion:The contents of total saikosaponin and saikosaponin a, d of Bupleurum from different origins is quite different.The contents of total saikosaponin and saikosaponin a, d of vinegar and wine processing method changed.The dissolution rate by alcohol extraction was obviously higher than that by water decocting.更多还原