茵陈蒿汤效应成分测定与提取工艺合理性研究

摘要

目的 测定茵陈蒿汤效应成分,优化其提取工艺.方法 选择茵陈蒿汤中的各药味的不同极性活性成分绿原酸、栀子苷、大黄素为指标,用HPLC法测定含量,采用综合评分法选择提取方式,并用L9(34)正交设计优化工艺参数.结果 茵陈蒿汤饮片加入6倍量70％乙醇,回流提取2次,每次1.0h为最佳工艺参数.结论 优化的提取工艺较古方原工艺和现代煎煮法能更合理地兼顾各类极性活性成分的提取效率,大大提高药材的利用率,工艺稳定、科学可靠.%OBJECTIVE Tb determinate the content of the active constituents in Yinchenhao Decoction and to optimize the extraction procession. METHODS Three active constituents including chlorogenic acid, geniposide and archen of each ingredient .in Yinchenhao Decoction were selected as marker constituents, whose content was determined by HPLC. Comprehensive evaluation method was applied to select the optimal extraction process and parameter by L9 (34)orthogonal design. RESULTS The optimal preparation process was as follows: the slices were extracted twice by 70% alcohol, 1.0 h at a time.CONCLUSION Compared with original and modem decocting method with water, the optimal extraction process can effectively give consideration for extraction efficiency of each sort of active component with different polarity, so this preparation process is stable, scientific and reliable.