| 经典名方芍药甘草汤古代与现代煎煮方法的差异性分析 |
| 投稿时间：2023-05-08 修订日期：2023-05-24 点此下载全文
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| 中文摘要:目的 以干膏率、指纹图谱及有效成分含量为考察指标，对比研究经典名方芍药甘草汤古代煎煮方法与现代煎煮方法的差异性，为经典名方芍药甘草汤复方制剂研究提供参考。方法 按照古代《伤寒论》[1]和现代《医疗机构中药煎药室管理规范》[3]记载的煎煮方法，分别进行芍药甘草汤复方煎煮，采用超高效液相色谱法建立指纹图谱和含量测定方法，以干膏率、指纹图谱和芍药苷、甘草苷、甘草酸含量作为评价指标，对古代煎煮方法和现代煎煮方法制得的煎液进行分析。结果 两种煎煮方法制得的煎液的指纹图谱色谱峰数目基本一致，无明显差异，匹配出10个共有峰，相似度均>0.99，并指认出没食子酸、芍药内酯苷、芍药苷、芹糖甘草苷、甘草苷、苯甲酸、异甘草苷、甘草素、苯甲酰芍药苷、甘草酸 10个已知峰，两种煎液的相对保留时间和相对峰面积差异较小，提示两种煎煮方法对多数成分的提取效率基本一致。按现代方法煎煮的煎液中芍药苷、甘草苷和甘草酸含量明显高于古代煎煮方法，此外，按现代方法煎煮的干膏率也明显高于古代煎煮方法。结论 芍药甘草汤的煎煮方法对其干膏率和芍药苷、甘草苷和甘草酸含量影响较为明显，但对指纹图谱的影响较小。建议通过优化现代煎煮方法确定制备工艺，以期为经典名方芍药甘草汤制剂的开发提供借鉴与参考。 |
| 中文关键词:芍药甘草汤 经典名方 煎煮方法 指纹图谱 含量 干膏率 |
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| Analysis of the differences between ancient and modern decoction methods of the classic famous peony licorice soup |
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| Abstract:Objective To compare the differences between the traditional decoction method and modern decoction method of the ancient classic prescriptions Shaoyao Gancao decotion, using the dry paste rate, fingerprint profile and content of active ingredients as indicators, and to provide reference for the study of the compound preparation of the ancient classic prescriptions Shaoyao Gancao decotion. Methods The preparation of Shaoyao Gancao decotion was carried out according to the decoction methods recorded in the ancient Treatise on Typhoid[1] and the modern Code of Practice for the Management of Decoction Rooms of Traditional Chinese Medicine in Medical Institutions[3], and the fingerprint profile and content determination methods were established by ultra performance liquid chromatography. The decoctions obtained by the ancient and modern decoction methods were analysed. Results The fingerprints of the decoction obtained by both decoction methods identified 10 common peaks, namely: gallic acid, paeonilactone glucoside, paeoniflorin, apigenin, glycyrrhizin, benzoic acid, benzoyl paeoniflorin, glycyrrhizin, isoglycyrrhizin and glycyrrhetinic acid.The relative retention time and relative peak area of the decoction obtained by the two decoction methods were less different, suggesting that the extraction efficiency of the two decoction methods was basically the same for most of the components. The contents of peonidin, glycyrrhizin and glycyrrhizic acid in the decoction by the modern method were significantly higher than those of the traditional decoction method. In addition, the dry paste rate of the decoction by the modern method was also significantly higher than that of the traditional decoction method.Conclusion The decoction method of Shaoyao Gancao decotion has a more obvious effect on the dry paste rate and the contents of paeoniflorin, glycyrrhizin and glycyrrhizic acid, but has less effect on the fingerprint profile. It is suggested that the preparation process can be determined by optimizing the modern decoction method, with a view to providing reference for the development of the preparation of ancient classic prescriptions Shaoyao Gancao decotion. |
| keywords:Shaoyao Gancao decotion, Ancient classic prescriptions, Decoction methods, Fingerprint profile, Content, Dry paste rateIt |
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