[关键词]
[摘要]
目的研究配伍对葛根芩连汤中甘草酸含量的影响。方法采用L8(27)正交设计及统计软件SPSS10.0统计处理,以HPLC法测定配伍中甘草酸含量。结果黄连对甘草酸的含量影响差异具有显著性(0.05),黄芩、葛根对甘草酸含量影响差异无显著性,三者两两交互作用不显著,黄连和甘草配伍煎液中产生沉淀,且其含有一定量的甘草酸。结论黄连降低葛根芩连汤中甘草酸的含量,黄芩、葛根对其含量没有影响。
[Key word]
[Abstract]
Object To determine the change of glycyrrhizinic acid in different decoctions prepared from various combinations of Gegen Qinlian Decoction(GQD) by RP HPLC. Methods Eight decoctions of Radix Glycyrrhizae Preparata either alone or in combination with one or more of the other three components were prepared and analyzed by L 8(2 7) orthogonal design and statistic analysis(SPSS 10 0). Their glycyrrhizinic acids were determined by RP HPLC. Results For Rhizoma Coptidis, the difference of glycyrrhizinic acids is significant(P0 05). For Radix Scutellaria and Radix Puerariae, it is insignificant. Interactions between two of three is insignificant too in this experiment. The sedimentation was found in the decoctions contained Radix Glycyrrhizae Preparata and Rhizoma Coptidis. Conclusion The content of glycyrrhizinic acid is reduced by Rhizoma Coptidis.
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[基金项目]
国家自然科学基金面上重点资助项目(39970886);广东省自然科学基金资助项目(001070)