目的 建立气相色谱 -质谱法 (GC- MS)测定麻黄汤中桂皮醛含量的方法 ,研究配伍对桂皮醛含量的影响。方法 GC- MS法测定桂皮醛的含量 ,并用 MS鉴定其他色谱峰。采用 L8(2 7)正交设计安排试验 ,统计软件(SPSS10 .0 )分析麻黄、杏仁、甘草及两两交互作用对桂皮醛含量的影响。p H计测定各组合的 p H值。结果 麻黄、杏仁对方中桂皮醛的含量影响差异具有显著性 (P<0 .0 5 ) ,甘草及两两交互作用对其影响不显著 (P>0 .0 5 )。各组合 p H值变化不明显。结论 麻黄、杏仁显著降低桂皮醛的含量 ,甘草及交互作用则对其含量的降低无统计学意义

Object To develop the quantitative method of cinnamaldehyde in Mahuang Decoction (MHD) by GC-MS and study the influence of various combinations of MHD on the contents of cinnamaldehyde in the decoctions. Methods By L_8(2~7) orthogonal design and statistic analysis (SPSS 10.0), eight decoctions with Ramulus Cinnamomi were prepared and analyzed. Contents of cinnamaldehyde were determined by GC-MS. The pH value of decoctions was determined by pH meter. Results For Herba Ephedrae and Semen Armeniacae Amarum, the influences on the contents of cinnamaldehyde were significant (P0.05). But for Radix Glycyrrhizae the interactions were insignificant (P0.05). The change of pH value not obvious. Conclusion The content of cinnamaldehyde is only reduced significantly by Herba Ephedrae and Semen Armeniacae Amarum. But it is insignificant for Radix Glycyrrhizae and its combinations.

国家自然科学基金重点项目:麻黄汤配伍规律的研究(30030150)