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目的:考察不同炮制方法及不同树龄女贞子中齐墩果酸和熊果酸的含量变化。方法:采用反相高效液相色谱法,色谱柱为Kromasil-C18(4.6 mm×250 mm,5μm),流动相[甲醇-乙腈(50∶50)]-0.1%H3PO4溶液(85∶15),用TEA调pH至6.5,检测波长205 nm,柱温25℃,流速1 mL.min-1。结果:不同炮制品中齐墩果酸含量顺序:蒸品>烫品>酒蒸品>生品;不同炮制品中熊果酸含量变化不大;不同树龄女贞子中齐墩果酸和熊果酸的含量顺序均为:十年生>五年生>二年生。结论:女贞子中齐墩果酸和熊果酸含量与炮制方法及树龄密切相关。
OBJECTIVE: To investigate the changes of content of oleanolic acid and ursolic acid in Fructus Ligustri Lucidi by different methods and age. METHODS: The mobile phase consisted of Kromasil-C18 (4.6 mm × 250 mm, 5 μm), mobile phase [methanol-acetonitrile (50:50)] - 0.1% H3PO4 solution (85:15) using reversed-phase high performance liquid chromatography With TEA adjusted to pH 6.5, detection wavelength 205 nm, column temperature 25 ℃, flow rate 1 mL.min-1. Results: The content of oleanolic acid in different processed products was the order of steamed product> steamed product> steamed product> raw product; the contents of ursolic acid in different processed products did not change much; oleanolic acid and bears The order of the content of the fruit acid are: Ten year old> Five year old> Two year old. Conclusion: The content of oleanolic acid and ursolic acid in Ligustrum lucidum is closely related to the processing method and tree age.