HPLC研究芍药甘草汤合煎与分煎的化学成分变化

研究芍药甘草汤合煎和分煎提取物中化学成分的差异。方法：以常规方法制备芍药甘草汤合煎和分煎的提取物,采用HPLC法,考察并确定最佳的检测波长,并采用优化的色谱条件对芍药甘草汤的合煎和分煎提取物进行测定,比较两者HPLC图谱的差异。结果：合煎后未发现明显新峰,但合煎和分煎提取物各共有峰相对积分面积存在差异,合煎提取物中主要化学成分的提取率大于分煎提取物,且共有化学成分的比例也不同。结论：芍药甘草汤合煎和分煎提取物中主要化学成分组成比例存在差异。

Changes of Chemistry Constituents of Decoction of Radix Paeoniae and Radix Glycyrrhizae Made Bydecoting Together and Single on Hplc

AIM：To study on the differences of chemical composition between extract of decoction of Radix Paeoniae and Radix Glycyrrhizae prepared by decocting together and single, with HPLC technology. METHODS：The extracts of decoction of Radix Paeoniae and Radix Glycyrrhizae prepared by decocting together and single under the same process. The comparison was done under the different wavelengths, HPLC method determined the extracts within the range of optimize conditions. RESULTS：The ratio of The compositions and its main chemical substances are different between the two extracts, and the extract rate of the main chemical substances are high in extract decocted together than in extract decocted single. CONCLUSION：There are some chemical substances and composition, s ratio differences in the extracts of decoction of Radix Paeoniae and Radix Glycyrrhizae made by decocting together and single.