文章摘要
引用本文:沈 勇,楚秋平,高观祯,柯李晶,周建武,饶平凡.HPLC-DLS法表征麻杏石甘汤中甘草酸成分[J].福州大学学报(自然科学版),2015,43(1):147~150
HPLC-DLS法表征麻杏石甘汤中甘草酸成分
Analysis and characterization of glycyrrhizic acid in Ma-Xing-Shi-Gan decoction by HPLC-DLS
  
DOI:10.7631/issn.1000-2243.2015.01.0147
中文关键词: 麻杏石甘汤  甘草酸  胶束
英文关键词: Ma-Xing-Shi-Gan decoction  glycyrrhizic acid  micelles
基金项目:
作者单位
沈 勇 福州大学生物工程研究所福建 福州 350002 
楚秋平 福州大学生物工程研究所福建 福州 350002 
高观祯 福州大学生物工程研究所福建 福州 350002 
柯李晶 福州大学生物工程研究所福建 福州 350002 中国科学院上海生命科学研究院-浙江工商大学食品营养科学联合研究中心浙江 杭州 310035 
周建武 福州大学生物工程研究所福建 福州 350002 中国科学院上海生命科学研究院-浙江工商大学食品营养科学联合研究中心浙江 杭州 310035 
饶平凡 福州大学生物工程研究所福建 福州 350002 中国科学院上海生命科学研究院-浙江工商大学食品营养科学联合研究中心浙江 杭州 310035 
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中文摘要:
      :研究麻杏石甘汤煎煮过程中甘草酸质量浓度的变化及其聚集状态. 采用 Daisogel - C18色谱柱(250mm×4.6mm,5μm),流动相甲醇-0.2mol·L-1醋酸铵溶液-冰醋酸体积比为67∶33∶1,在流速为1.0mL·min-1,柱温为25℃条件下检测不同煎煮时间、超滤前后麻杏石甘汤中甘草酸质量浓度变化. 联用 Zetasizer 粒度仪考察麻杏石甘汤中甘草酸的存在形式. 结果表明,麻杏石甘汤煎煮过程中前 20min甘草酸质量浓度显著上升,随后无明显变化. 超滤前麻杏石甘汤中颗粒平均粒径约为 250.0nm,甘草酸质量浓度约 82.4μg·mL-1,超滤后无明显颗粒,甘草酸质量浓度极小. 从而得出结论:麻杏石甘汤煎煮过程中,甘草酸从药材释放到汤剂中,并通过超分子作用自身或与其它化学成分形成胶束而存在于汤剂中.
英文摘要:
      To study the contents and forms of glycyrrhizic acid occur during the water boiling processing of Ma-Xing-Shi-Gan decoction by the means of high performance liquid chromatograph couples with a Nano Zetasizer. The samples were subjected to a Daisogel-C18 column(250mm×4.6mm,5μm) equipped in a HPLC system,using a mobile phase of methanol-0.2 mol·L-1 ammonium acetate-glacial acetic acid(67∶33∶1) at the flow rate of 1.0mL·min-1. The temperature of column was set at 25℃. The glycyrrhizic acid contents of samples of different boiling time and those of before and after ultrafiltration were investigated by the method above. The further investigation on the aggregation form of glycyrrhizic acid was carried out by using a Nano Zetasizer. The contents of glycyrrhizic acid significantly increased in the first 20min utes of boiling,hardly changed later on. The average particle size in the decoction was approximately 250.0nm before ultrafiltration according to glycyrrhizic acid contents of 82.4μg·mL-1. The particles were not detected by Nano Zetasizer in the samples after ultrafiltration,whose corresponding glycyrrhizic acid contents were nearly zero. The glycyrrhizic acids were released to decoction from herb during the hot water extraction,their subsequently formed micelles by self assembly or assembly with other molecules. The glycyrrhizic acids mainly occurred as form of micelles rather than single molecular form in decoction.
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