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作 者 ：刘玉函;刘汉柱;辛华

期 刊 ：武汉植物学研究 2010年 28卷 1期 页码：114-117

关键词：HPLC；珊瑚菜；香豆素；

摘 要 ：应用高效液相色谱技术,对珊瑚菜(Glehnia littoralis Fr.Schmidt ex Miq.)的果实、叶和根以及采后去皮入药的根和根皮中的补骨脂素、欧前胡素和异欧前胡素3种香豆素的含量进行了测定。结果显示:(1)3种香豆素在果实、叶与根、根皮中均有积累,总含量在果实中最高,为0.6364mg•g-1,根中为0.0657mg•g-1,根皮中为0.0312mg•g-1,叶中为0.0151mg•g-1,采后去皮处理的根中最低,仅为0.0081mg•g-1。(2)珊瑚菜根经水烫去皮处理后香豆素含量急剧下降,与同期采收未去皮处理的根相比,去皮后根内香豆素总含量、补骨脂素、欧前胡素、异欧前胡素含量分别下降了87.7%、100%、82.76%、85.25%。(3)与未去皮的根相比,处理后的根皮中香豆素总量、补骨脂素、欧前胡素和异欧前胡素含量分别是未去皮处理的珊瑚菜根中的47.42%、31.37%、51.54%和53.28%。研究表明:从充分利用香豆素成分的角度出发,根入药时应带根皮使用,另外,叶和根皮不应丢弃,均可收集作为提取香豆素新的植物资源,果实中香豆素含量很高,亦可作为香豆素资源。

Abstract:The content of three kinds of coumarin (psomlen, imperatodn and isoimperatorin) in fruits, roots and leaves of Glehnia littoralis were analyzed by HPLC, while that in peeled roots and peel of roots were also analyzed. The results are as follows: (1) Three kinds of coumarin distributed in fruits, roots and leaves of Glehnia littoralis. The highest content of coumarin was in fruits, which was 0.6364 mg•g~(-1) ,the second was in roots, which was 0.0657 mg•g~(-1) ,the third was in peel of roots, which was 0.0312 mg•g~(-1), the forth was in leaves, which was 0.0151 mg•g~(-1) ,the lowest was in peeled roots,which was only 0.0081 mg•g~(-1). (2) Through peeled off and hot water,the total content of coumarin significantly declined in roots. Compared to the content of coumarin and that of three kinds of coumarin in roots harvested in the same period,the total content of coumarin,the content of psoralen ,the content of imperatorin and that of isoimperatorin in roots being peeled off dropped 87. 7％, 100％ ,82.76％ ,85.25％, respec-tively. (3) The total content of coumarin, the content of psoralen,the content of imperatorin and that of isoimperatorin in peel of roots was 47. 42％ ,31.37％ ,51.54％ and 53. 28％, respectively being compared to those in roots having their peel. Considering the full use of coumarin, roots of Glehnia littoralis should be dried in the shade and kept their peel when used in medicine. Leaves and peel of roots,being the source of extraction of coumarin,shouldn’t be delayed in production. Fruits, having much coumarin, may be used as the source of extraction of coumarin too.

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