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期 刊 ：中国中药杂志 1998年 23卷 07期 页码：402.

关键词：蒲黄；炮制；高效液相色谱法；黄酮甙；

Keywords:Pollen Typhae(Puhuang), processing, HPLC, flavonoids,

摘 要 ：目的:研究蒲黄炮制前后化学成分的变化。方法:采用高效液相色谱法测定蒲黄不同炮制品中两种黄酮甙香蒲新甙(Ⅰ)和异鼠李素-3-O-新橙皮糖甙(Ⅱ)的含量。结果:与生蒲黄比较,炒蒲黄中Ⅰ下降了40.22%,Ⅱ下降了49.87%,蒲黄炭中未检出Ⅰ和Ⅱ。结论:蒲黄炮制后,Ⅰ和Ⅱ的含量下降,说明蒲黄炮制前后化学成分发生了变化。

Abstract:Objective:To study the changes of chemical constituents in Pollen Typhae(Puhuang)after processing.Method:The contents of two flavonoids,typhaneoside(Ⅰ)and isorhamnetin-3-O-neohesperidoside(Ⅱ),in Pollen Typhae(Puhuang)and its different processed products were determined by HPLC Result:Compared with the crude drug,the contents of ⅠandⅡ decreased by 4022% and 4987% respectively in the stir fried product ⅠandⅡ were not detected in the carbonized product Conclusion:The decrease of contents of ⅠandⅡ after processing shows that the chemical constituents in Pollen Typhae (Puhuang) have changed after processing.

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