附子煎煮与配伍应用中乌头类生物碱含量的变化及意义  

Changes in contents of aconitum alkaloids of Fuzi during processes of decocting and co-decocting with other herbs

作　　者：随志刚[1] 陈明玉[1] 刘志强[2] 皮子凤[2] 刘忠英[1] 

机构地区：[1]吉林大学药学院生化教研室,吉林长春130021 [2]中国科学院长春应用化学研究所质谱中心,吉林长春130022

出　　处：《吉林大学学报（医学版）》2009年第2期226-229,共4页Journal of Jilin University：Medicine Edition

基　　金：国家自然科学基金资助课题(30873360);吉林省科技发展计划基金资助课题(20050912,20080105)

摘　　要：目的:对比研究水浴和微波加热条件下附子中乌头类生物碱的水解规律,检测与不同中药配伍煎煮后附子中乌头类生物碱的含量变化。方法:分别以水煎煮和微波加热的方法提取附子药材,采用高效液相色谱法(HPLC)分别对其中的3种双酯型生物碱及其水解产物进行含量测定;同时检测与不同中药配伍煎煮后,附子中乌头类生物碱减少程度的差异。结果:附子水煎煮30min后,中乌头碱和次乌头碱的含量分别变为峰值的10.5%和41.9%,乌头碱完全检测不到;附子微波加热150s后中乌头碱、乌头碱和次乌头碱含量分别为峰值的59.2%、41.4%和86.6%。与生附子单煎煮比较,生附子与大黄、干姜或甘草共煎后,乌头类生物碱总含量均明显下降,分别降至附子单煎煮时的52.8%、66.2%和53.4%;与人参或白芍共煎煮后略有下降,分别为附子单煎煮时的79.5%和83.7%。结论:附子中乌头类生物碱在水煎煮和微波加热过程中有不同的水解规律;生附子与大黄、干姜、甘草、人参或白芍共煎后乌头类生物碱含量均有下降。Objective To investigate the hydrolysis of aconitum alkaloids in Fuzi during the process of decoction under common conditions and microwave conditions and study the changes in contents of aeonitum alkaloids when Fuzi was co-deeoeted with different other herbs. Methods The HPLC method was used to analyze mesaconitine （MA）, aeonitine （AC）, hypaeonitine （HA） of Fuzi and their hydrolysates. Results At 30min after heated in water by boiling, MA decreased to 10.5%, HA decreased to 41.9% and AC could not be detected. At 150 s after heated under microwave radiation, MA decreased to 59.2%, AC decreased to 41.4% and HA decreased to 86.6%; when co-deeoeted with rhubarb, dried ginger, liquorice, ginseng, and Radix paeoniae alba, the total contents of three diester-diterpenoid alkaloids decreased to 52.8%, 66.2%, 53.4%, 79.5% and 83.7% of the total contents of aconitum alkaloids of Fuzi decoeted alone respectively. Gonclusion The hydrolysis of aconitum alkaloids of Fuzi is different in the processes of boiling under common conditions and microwave conditions; the contents of aconitum alkaloids decrease when Fuzi is co-decocted with different herbs.

关 键 词：附子 乌头类生物碱 水解作用 配伍煎煮 

分 类 号：R28[医药卫生—中药学]