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，and injection volume was 20 μL. Results The contents of total saponins in different processed products of Bupleurum chinense were different. The content of saikosaponin a was as follows: bran-stir-fried＞cleansing＞vinegar-stir-fried＞wine-stir-fried＞turtle blood-stir-fried. The content of saikosaponin d was as follows: cleansing＞bran-stir-fried＞vinegar-stir-fried＞wine-stir-fried＞turtle blood-stir-fried. Conclusion The method was simple and reliable, and used to determine the main contents of Bupleurum chinense and its four processed products.

〔Keywords〕Bupleurum Radix; processed products; saikosaponina; saikosaponind; constituents; effect

柴胡为伞形科植物柴胡（Bupleurum chinense DC）或狭叶柴胡（Bupleurum scozonerifolium Willd.）的干燥根，前者习称“北柴胡”，后者习称“南柴胡”，其中北柴胡为临床常用品种。具有和解退热、疏肝解郁、升举阳气的作用，主要用于感冒发热、寒热往来、疟疾、肝郁气滞、胸肋胀痛、脱肛、子宫脱落、月经不调[1]。柴胡皂苷a、d等皂苷类成分是其主要生物活性成分[2]。除生品外，临床上常用其醋炙品等不同炮制品入药[3]。由于在炮制过程中不同炮制品的加热程度、加热辅料等不同，其所含化学成分的量也不同[4]。……