目的:考察生川乌片炮制过程中5-羟甲基糠醛(5-HMF)含量随炮制时间的变化规律.方法:按照2015版《中华人民共和国药典》(一部)制川乌项下的蒸与煮法,分别制备不同炮制时间的制川乌片,采用HPLC法测定川乌各炮制品中5-HMF的含量.结果:生川乌片中5-HMF含量为4.45 μg/g;煮制品及蒸制品在6h之内,5-HMF的含量变化规律基本一致,均随加热时间延长呈非线性增加.在相同的时间点,蒸制品含量显著高于煮制品.结论:首次建立了HPLC法测定川乌中5-HMF含量的方法,该法稳定、可靠;生川乌片在蒸、煮两种加热方式下5-HMF含量的变化规律与加热时间有关,该结果对川乌饮片中5-HMF的检测及其质量控制提供参考.%Objective:To find the changing regularity of 5-Hydroxymethylfurfuraldehyde (5-HMF) content in Radix Aconiti tablets processed at different time points.Methods:HPLC was used to determine the changes of 5-HMF content in different processed products of Radix Aconiti.Results:The content of 5-HMF of the raw product was 4.45 μg/g.The content of 5-HMF was increased within the first six hours of heating.At the same processing time,the content of steamed products was significantly higher than that of boiled products.Conclusion:An HPLC method for determining the content of 5-HMF has been established.The proposed method is stable and reliable.The changes of the content of 5-HMF of Radix Aconiti tablets are processed by steaming and boiling for two kinds,which were associated with the heating time.It provides a reference for the quality control of Radix Aconiti.
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