18色譜柱(250 mm×4.6 mm,5 μm);流動相:乙腈-0.1%磷酸溶液,梯度洗脫;體積流量:0.8 mL/min;柱溫:20℃;進樣量:20 μL;檢測波長:230 nm(甘草苷、甘草素、苯甲酸鈉)、254 nm(甘草酸,桂皮醇)、276 nm(香豆素、桂皮酸、桂皮醛)、370 nm(異甘草苷、異甘草素)。結(jié)果 隨著煎煮時間的延長,10種成分的總量在30 min處達到最大值,且最終趨向穩(wěn)定;桂枝中各成分的變化大體上是先增加后減少,在30 min處達到最大值;炙甘草中各成分量的變化除了在40 min處有減少外,基本呈現(xiàn)遞增趨勢。結(jié)論 確定桂枝甘草湯的煎煮時間為30 min,為其臨床應(yīng)用提供了科學依據(jù)。;Objective To investigate the changes of 10 components, such as glycyrrhizic acid, liquiritin, isoliquiritin, isoliquiritigenin, liquiritigenin, sodium benzoate, coumarin, cinnamic alcohol, cinnamic acid, and cinnamaldehyde in Guizhi Gancao Decoction at various decocting time. Methods The contents of 10 active components in Guizhi Gancao Decoction decocted with different decocting time (10, 20, 30, 40, 50, 60, and 90 min) were simultaneously determined by HPLC-DAD with changing ultraviolet-visible wavelength. Diamonsil C18 column (250 mm×4.6 mm, 5 μm) was carried out. The mobile phase was acetonitrile-0.1% phosphoric acid solution (H3PO4) with gradient elution, with a flow rate of 0.8 mL/min. The column temperature was set at 20℃, and injection volume was 20 μL. The detection wavelength was set at 230 nm (liquiritin, linquiritigenin, and sodium benzoata), 254 nm (glycyrrhizic acid and cinnamic alcohol), 276 nm (coumarin, cinnamic acid, and cinnamaldehyde), and 370 nm (isoliquiritin and isolinquiritigenin). Results With the extension of decocting time, the content of 10 components had maximum at 30 min and tended to be stable. The content of each component in Cinnamomi Ramulus firstly increased to the highest levels at 30 min and then decreased. And content of each component in Glycyrrhizae Radix basically showed an upward trend except at 40 minutes. Conclusion The optimized decocting time of Guizhi Gancao Decoction is confirmed for 30 min, which provids a scientific basis to its clinical application."/>