[关键词]
[摘要]
目的 建立 HPL C法测定麻黄汤各配伍煎液中苦杏仁苷含量的分析方法,研究配伍对汤剂中苦杏仁苷含量的影响。方法 采用 L8(2 7)正交设计和统计方法 (统计软件 SPSS 10.0 0 ),以 HPL C法测定苦杏仁苷的含量。结果 该法简便、准确、灵敏,复方中其他成分对测定无干扰,可用于麻黄汤中苦杏仁苷的含量测定,麻黄、桂枝、甘草对方中苦杏仁苷含量的影响差异不存在显著性,两两交互作用差异不具有显著性。结论 麻黄、桂枝、甘草对麻黄汤中苦杏仁苷含量影响没有显著性。
[Key word]
[Abstract]
Object To set up the quantitativemethod of amygdalin in decoctions prepared from various combinations of the recipe namedMahuang Decoction by HPLC and to determine the change of amygdalin contents in different decoctions and study the influence of compatibility on the contents of amygdalin indecoctions.Methods By L 8 (27) orthogonal design and statistic analysis (SPSS 1010),eight decoctions with Semen Armeniacae Amarum were prepared and analyzed, their amygdalin contents were determined by HPLC. Results The method was simple, accurate, and sensitive and was not in terfered by other con-stituents in the prescription, it can be used to determine the contents of amygdalin inMahuang Decoction. Influence of Herba Ephedrae, Ramulus Cinnamomin, and Radix Gly cyrrhizae on the contents of amygdalin in decoctions were in significant. In teractions between two of three separately were insignificant too. Con-clusion The content of amygdalin inMahuang Decoction is not markedly influenced by Herba Ephed rae,Ramulus Cinnamomin, and Radix Glycyrrhizae.
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[基金项目]
国家自然科学基金重点资助项目 (30030150):麻黄汤配伍规律的研究