中维医巴豆霜脂肪油和总蛋白质的比较  

Study on the fatty oil and total protein of processed Croton using TCM,s method and Uyghur Medicine,s method respectively

作　　者：姜林[1] 黄文娟[1] 

机构地区：[1]新疆医科大学附属中医医院药学部,乌鲁木齐830000

出　　处：《中华中医药杂志》2011年第9期2094-2097,共4页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：新疆维吾尔自治区自然科学基金项目(No.200821180)~~

摘　　要：目的:研究巴豆采用中维医不同方法炮制后脂肪油及总蛋白质的变化。方法:采用石油醚冷浸法测定脂肪油含量;GC-MS法分析测定脂肪油成分;双缩脲法测定总蛋白的含量。结果:生巴豆、中医传统巴豆霜、维医巴豆霜的脂肪油含量分别为58.84%、19.17%、38.80%;GC-MS分析确认了15、17、21个成分及含量;总蛋白含量分别为35.375、22.395、21.425mg/g。结论:巴豆炮制后脂肪油的成分有所增加,共有成分含量增减不一;脂肪油和总蛋白的含量明显降低。Objective： Comparing the fatty oil component and total protein content of two different processing of Crotons. Methods： Using petioleum ether to distill the fatty oil and using GC-MS method to mensure the component; using biurea method to mensure the total proteins content. Results： The result of fatty oil content of unprocessed Croton, processed Croton using TCM＇s method and Uyghur medicine＇s method convinced 15,17, 21 kinds component and the concentration is 58.84%, 19.17%, 38.80%; the total protein concentration is 35.375, 22.395, 21.425mg/g respectively. Conclusion： After processing, the component of processed Croton has been increased, the mutual component＇s concentration is different; the total proteins and the fatty oil decreased sharply.

关 键 词：巴豆 中维医炮制 脂肪油 总蛋白 

分 类 号：R29[医药卫生—民族医学]