Luo Yun, Zhao Guo-Wei, Liang Xin-Li, Zhang Jing, Zhang Xiao-Fei, Zheng Qin, Yang Ming, Liao Zheng-Gen
Key Laboratory of Modern Preparation of Traditional Chinese Medicine under Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
Zhongguo Zhong Yao Za Zhi. 2016 Jan;41(1):60-64. doi: 10.4268/cjcmm20160112.
To establish a method for the determination of chemical specific chromatograms and five components in Yinqiao powder decoction, and provide basis for elucidating the scientific connotation of ″taking in when the fragrance volatilized fiercely″. Yinqiao powder decoctions with different decocting times were prepared to study the changes of chemical components during decocting process. Specific chromatograms and contents of chlorogenic acid, phillyrin, arctiin, liquiritin and glycyrrhizin were determined by high performance liquid chromatography. According to the results, the similarities of Yinqiao powder decoctions with different decocting times were high, which indicated that their chemical compositions were similar. The dissolutions of the five components in Yinqiao powder reached more than 39.7% of 2 hour maximum dissolution amounts (MDA) after 20 minutes of soaking, more than 69.5% of MDA when boiling, more than 79.1% of MDA at the 5th minute after boiling, and more than 85.7% of MDA at the 10th minute after boiling. The concentrations of five components were not increasing obviously after 15 minutes of boiling (RSD<4.3%). The fragrance volatilized fiercely at about the 5th minute after boiling, which indicated that the contents of volatile components in Yinqiao powder decoctions were high, but it became weak after boiling for 15 minutes, which indicated that the contents of volatile components in Yinqiao powder decoctions were low. The results showed that the contents of five components in Yinqiao powder decoctions were heavily influenced by the decocting time. When boiling for about 5 minutes, the fragrance volatilized fiercely, both the contents of volatile components and non-volatile components were high. It is suggested that the traditional decocting method has a certain scientific basis.
建立银翘散汤剂化学特征图谱及5种成分的测定方法，为阐明“香气大出，即取服之”的科学内涵提供依据。制备不同煎煮时间的银翘散汤剂，研究煎煮过程中化学成分的变化。采用高效液相色谱法测定特征图谱及绿原酸、连翘苷、牛蒡子苷、甘草苷和甘草酸的含量。结果表明，不同煎煮时间的银翘散汤剂相似度较高，说明其化学成分相似。银翘散中5种成分浸泡20分钟后溶出量达到2小时最大溶出量（MDA）的39.7%以上，煮沸时达到MDA的69.5%以上，煮沸后第5分钟达到MDA的79.1%以上，煮沸后第10分钟达到MDA的85.7%以上。煮沸15分钟后5种成分的浓度增加不明显（RSD<4.3%）。煮沸后约第5分钟香气剧烈挥发，说明银翘散汤剂中挥发性成分含量高，但煮沸15分钟后变弱，说明银翘散汤剂中挥发性成分含量低。结果表明，银翘散汤剂中5种成分的含量受煎煮时间影响较大。煮沸约5分钟时，香气剧烈挥发，挥发性成分和非挥发性成分含量均较高。提示传统煎煮方法有一定的科学依据。
