Zhang Chao
Shandong University of TCM, Jinan 250355, China.
Zhong Yao Cai. 2013 Feb;36(2):205-8.
To study the impact of different processing methods on the content of limonin compounds in Phellodendri Amurensis Cortex.
Used RP-HPLC method to determine the content of obacunone and obaculactone in different processing products of Phellodendri Amurensis Cortex. The chromatographic separation was carried out on Kromasil C18 (250 mm x 4.6 mm,5 micro m), with mobile phase of acetonitrile and water (50: 50) at a flow rate of 1.0 mL/min. The column temperature was 25 degrees C and the detection wavelength was 205 nm.
The content of obacunone and obaculactone had significant differences in different processing products. The sequence of the content changes of obacunone was as follows: raw products > fried carbon products > wine fried products salt fried products. The content of obaculactone was fried carbon products approximately wine fried products approximately salt fried products > raw products.
The loss of obacunone in fried carbon products is much more than that of wine fried products or salt fried products. The content of obaculactone have similar degree of increase, increasing rate is 18.15%, 15.62% and 15.84%, respectively.
研究不同炮制方法对黄柏中柠檬苦素类化合物含量的影响。
采用RP-HPLC法测定黄柏不同炮制品中奥巴库酮和奥巴库内酯的含量。色谱分离在Kromasil C18（250 mm×4.6 mm，5μm）上进行，流动相为乙腈和水（50∶50），流速为1.0 mL/min。柱温为25℃，检测波长为205 nm。
不同炮制品中奥巴库酮和奥巴库内酯的含量有显著差异。奥巴库酮含量变化顺序为：生品＞炒炭品＞酒炙品＞盐炙品。奥巴库内酯的含量为炒炭品≈酒炙品≈盐炙品＞生品。
炒炭品中奥巴库酮的损失远大于酒炙品和盐炙品。奥巴库内酯的含量有相似程度的增加，增加率分别为18.15%、15.62%和15.84%。
