苍耳子炮制前后羧基苍术苷和苍术苷的含量比较

目的: 考察苍耳子炮制前后羧基苍术苷和苍术苷的含量变化。方法: 采用清炒法对3个不同来源的苍耳子药材进行炮制，通过HPLC法测定苍耳子炮制前后的羧基苍术苷和苍术苷的含量。结果: 3批苍耳子炮制前后羧基苍术苷的含量降低，而苍术苷的含量升高。结论: 该方法简便、快速准确。研究结果为炒苍耳子的质量标准制定及炮制机理的阐明提供科学依据。

Objective: To examine the changes of carboxyatractyloside and atractyloside contents in Xanthii Fructus before and after processing. Methods: The method of frying was used to process Xanthii Fructus from 3 different producing areas,the carboxyatractyloside and atractyloside contents in Xanthii Fructus before and after processing were determined by HPLC. Results: The content of carboxyatractyloside in 3 kinds of different producing areas was decreased after processing,but the content of atractyloside was increased.Conclusion: The method is simple,rapid,and accurate.The results may provide a scientific basis for establishment of the quality standard and the explanation of the mechanism of fried Xanthii Fructus.

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