邱 云，苏 健，庞 雪，石继连，廖 念，周逸群*(.湖南省中医药研究院附属医院，湖南长沙40006；.湖南中医药大学药学院，湖南长沙4008)

    不同炮制方法对北柴胡中柴胡皂苷a、d的含量影响

    邱云1，苏健1，庞雪2，石继连2，廖念2，周逸群2*

    (1.湖南省中医药研究院附属医院，湖南长沙410006；2.湖南中医药大学药学院，湖南长沙410208)

    〔摘要〕目的研究北柴胡不同炮制方法(净制、醋炙、酒炙、麸炒、鳖血炙)与有效成分柴胡皂苷a、d的相关性，为阐明炮制机理和炮制品的不同功效奠定基础。方法采用高效液相色谱法进行测定，Hypersil ODS C18色谱柱(4.6 mm×200 mm，5 μm)，乙腈-水为流动相梯度洗脱，流速1.0 mL/min，柱温30℃，测定波长210 nm，进样量20 μL。结果不同柴胡炮制品之间柴胡皂苷a和d的含量差异较大，柴胡皂苷a的含量依次为：麸炒柴胡>生柴胡>醋柴胡>酒柴胡>鳖血柴胡，柴胡皂苷d的含量依次为：生柴胡>麸炒柴胡>醋柴胡>酒柴胡>鳖血柴胡。结论不同炮制方法对柴胡有效成分柴胡皂苷a、d有一定影响。

    〔关键词〕柴胡；炮制；柴胡皂苷a；柴胡皂苷d；含量测定；影响

    Influence of Different Processing Methods on Content of Saikosaponin a and Saikosaponin d from Bupleurum chinense

    QIU Yun1, SU Jian1, PANG Xue2, SHI Jilian2, LIAO Nian2, ZHOU Yiqun2*

    (1.The Affiliated Hospital of Hunan Academy of Chinese Medical Sciences, Changsha, Hunan 410006, China; 2.Department of Pharmaceutics, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China)

    〔Abstract〕Objective To study the correlation of different processing methods(cleansing, vinegar-stir-fried, wine-stirfried, bran-stir-fried, turtle blood-stir-fried)of Bupleurum chinense and the constituents saikosaponin a and saikosaponin d and lay the foundation for different effects of processed products. Methods HPLC method was used with Hypersil ODS C18column(4.6 mm×200 mm, 5 μm), water and methanol as solvent system with gradient elution. The flow rate was 1.0 mL/mL, column temperature was 30℃, detection wavelength was set at 210 nm ......