芍药甘草汤“酸甘化阴”配伍的化学内涵研究初探

目的：探讨芍药与甘草“酸甘化阴”配伍的化学内涵。方法：①薄层色谱法对比分析芍药甘草配伍前后不同极性提取部位化学成分的变化。②反相高效液相色谱法对芍药与甘草配伍前后主要化学成分芍药苷、甘草酸进行含量测定并比较煎出率。结果：①芍药与甘草配伍前后水提液的不同极性溶剂提取部位进行薄层色谱定性分析结果表明，总体成分在配伍前后无明显变化，未发现新物质的产生；②高效液相检测结果表明，芍药配伍甘草能够促进芍药苷、甘草酸的煎出。结论：芍药配伍甘草不产生新的物质，但对其中一些主要化学成分的煎出有一定的影响。

Study on Chemistry Connotation of Sour-sweet Herbs Nourishing Yin of Paeoniaand Glycyrrhiza Decoction

Objective： To investigate the chemistry connotation of ＂sour-sweet herbs nourishing yin＂ in the compatibility of Paeonia and glycyrrhiza. Methods： ① The thin layer chromatography （TLC） was used to analyze chemical composition change before and af- ter the compatibility of Paeonia and glycyrrhiza. ②The reversed phase high-performance liquid chromatography （RP-HPLC） method was used to analyze the change of the main chemical constituent peoniflorin and glycyrrhizic acid in Paeonia and Glycyrrhiza. Results：① The compatibility of the water extractd from the different compatibility of Paeonia and glycyrrhiza by the qualitative analysis of thin layer chromatography showed that the total composition didn＇t change before or after compatibility. No new chemicals were generated.②The reversed phase high-performance liquid chromatography method indicated that the compatibility of Paeonia and glycyrrhiza could promote the decotum rate of the Peoniflorin and Glycyrrhizic acid, Conclusions： The compatibility of Paeonia and Glycyrrhiza couldn＇t generate new chemical materials. However, it can influence the decotum rate ofpeoniflorin and glycyrrhizic acid.