摘要
目的:利用米醋对白屈菜的炮制方法进行初步研究。方法:采用HPLC法,条件为1%三乙胺(用磷酸调节pH值至3.0)-乙腈;梯度洗脱,检测波长为274nm。利用白屈菜中6种生物碱成分作为指标,对白屈菜生品和以醋为辅料的炙、烘、蒸、焖和煮法进行炮制,并对生品和焖法炮制品进行水提取含量进行比较。结果:HPLC法所建立的梯度洗脱条件,6种对照品分离度较好,方法学考察结果符合相关规定。醋制品的6种成分无论是单一的含量还是总量均低于生品,但醋制品水提取的效果要优于生品。结论:所建立的HPLC含量测定方法,简单易行,可用于白屈菜样品的含量测定,白屈菜焖法炮制方法所得总碱相对较高,白屈菜的饮片炮制是必要的,但尚需进一步的研究。
OBJECTIVE To study the processing method of Chelidonium majus with vinegar.METHODS High performance liquid chromatography(HPLC)was used under the conditions of 1%triethylamine(adjusting pH to3.0 with phosphoric acid)-acetonitrile and gradient elution with detection wavelength of 274 nm.Six alkaloids in Chelidonium majus L.were used as indicators to prepare raw Chelidonium majus L.and its processed products by roasting,baking,steaming,steaming and boiling with vinegar as auxiliary materials.The water extraction content of raw Chelidonium majus L.and its processed products by steaming was compared.RESULTS The gradient elution conditions established by HPLC showed that the six reference substances had good separation,and the methodologi-cal results met the relevant requirements.The six components of vinegar products are lower than those of raw prod-ucts in both single content and total amount,but the water extraction effect of vinegar products is better than that of raw products.CONCLUSION The established HPLC method is simple and feasible.It can be used to determine the content of Chelidonium majus L.samples.The total alkaloids obtained by the stewing method of Chelidonium majus L.are relatively high.It is necessary to prepare the decoction pieces of Chelidonium majus L.but further research is needed.
作者
丁原全
李瑞海
贾天柱
DING Yuan-quan;LI Rui-hai;JIA Tian-zhu(Fujiazhuang Hospital,Dalian Rehabilitation and Recuperation Center of Joint Logistics Support Force College of Pharmacy,Dalian 116001 China;Liaoning University of Traditional Chinese Medicine,Dalian 116600,China)
出处
《化学工程师》
CAS
2020年第2期73-75,68,共4页
Chemical Engineer
关键词
白屈菜
生物碱
原阿片碱
白屈菜碱
盐酸黄连碱
血根碱
小檗碱
白屈菜红碱
炮制
醋制
Chelidonium majus
alkaloids
protoopioid alkaloids
Chelidonine
Coptisine hydrochloride
Hemoglobin
Berberine
processing
vinegar processing
作者简介
丁原全(1968-),男,山东日照,主任医师,医学博士,主要从事中医临床、教学及科研工作,研究方向:中医抗衰老、治未病;通信作者:李瑞海,男,副教授,硕士研究生导师。
