不同制备工艺对桃红四物汤中5种成分含量的影响

目的 研究不同制备工艺对桃红四物汤中成分的影响。方法 采用高效液相色谱法测定桃红四物汤中没食子酸、5-羟甲基糠醛、羟基红花黄色素A、芍药苷、阿魏酸含量。结果 桃红四物汤A液中5种成分含量均值分别为82.9、11.1、235.7、917.3、49.3 mg/L；桃红四物汤B液中5种成分含量均值分别为126.6、13.2、187.3、1 040.4、28.6 mg/L，说明不同制备工艺使桃红四物汤中5种成分含量产生显著性差异。结论 不同制备工艺得到的桃红四物汤中化学成分种类和含量会产生变化。

Influence of Different Preparation Processes on the Content of Five Constituents in Taohong Siwu Decoction

Objective To investigate the influence of different preparation processes on the content of five constituents in Taohong Siwu Decoction. Methods High-performance liquid chromatography was used to measure the content of gallic acid, 5-hydroxymethyl furfural, hydroxysafflor yellow A, paeoniflorin, and ferulic acid in Taohong Siwu Decoction. Results The mean content of these five constituents was 82.9, 11.1, 235.7, 917.3, and 49.3 mg/L in Taohong Siwu Decoction solution A and 126.6, 13.2, 187.3, 1 040.4, and 28.6 mg/L in Taohong Siwu Decoction solution B, which suggested that different preparation processes led to significant differences in the content of these five constituents in Taohong Siwu Decoction. Conclusion Different preparation processes can result in the changes in the type and content of chemical constituents in Taohong Siwu Decoction.