白芥子炒制前后对羟基苯乙腈含量的变化  

Variation of the content of p-hydroxyphenylacetonitrile in the crude and roasted Semen sinapis

作　　者：杨雪萍[1] 王惠国[1] 冯宝民[1] 史丽颖[1] 唐玲[1] 王永奇[1] 

机构地区：[1]大连大学生物工程学院,辽宁大连116622

出　　处：《沈阳药科大学学报》2010年第8期623-625,共3页Journal of Shenyang Pharmaceutical University

基　　金：国家自然科学基金项目(30600802);辽宁省高等学校优秀人才支持计划项目(2008)

摘　　要：目的研究炒制前后白芥子中对羟基苯乙腈含量的变化。方法对白芥子按照2005年版《中华人民共和国药典》规定的清炒法进行炒制,得到5 min和10 min的炒制品,然后对生、炒白芥子用石油醚脱脂,再用乙醇提取。采用RP-HPLC测定白芥子生品和炒制品中对羟基苯乙腈的含量。结果白芥子生品所得浸膏中对羟基苯乙腈的含量质量分数是0.76%,5 min白芥子炒制品所得浸膏中对羟基苯乙腈的含量质量分数为16.53%,10 min白芥子炒制品所得浸膏中对羟基苯乙腈的含量质量分数是21.44%。结论炒制可导致白芥子中对羟基苯乙腈的含量显著增加。Objective To compare the contents of p-hydroxyphenylacetonitrile in the roasted and crude Semen sinapis.Methods Semen sinapis were roasted for 5 min and 10 min respectively,according to Pharmacopoeia of the People′s Republic of China（Vol I roasted,2005 Edition）.The roasted and the crude Semen sinapis were defatted with the petroleum ether and then extracted with EtOH.The concent of p-hydroxyphenyl-acetonitrile was determined by RP-HPLC.Results The concent of p-hydrxyphenyl acetonitrile was 0.76%,16.53%,21.44% in the extracts of the crude material,the roasted Semen sinapis for 5 min and those for 10 min,respectively.Conclusions The concent of p-hydroxyphenylacetonitrile is increased significantly when Semen sinapis are roasted.

关 键 词：白芥子 炒制 对羟基苯乙腈 

分 类 号：R284.1[医药卫生—中药学]