产地加工和炮制对蟾酥药材及饮片质量的影响  

Effect of Drying and Processing Methods on the Quality of Toad Venom

作　　者：曲婷[1,2,3] 陈两绵[1,2] 高慧敏[1,2] 王智民[1,2] 张启伟[1,2] 程翼宇[3] 

机构地区：[1]中国中医科学院中药研究所,北京100700 [2]中药质量控制技术国家工程实验室,北京100700 [3]天津中医药大学,天津300193

出　　处：《中国实验方剂学杂志》2012年第17期63-67,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(30801512);科技部重大新药创制项目(2009ZX09308-003)和(2009ZX09301-005);中国中医科学院自选课题(Z02073)

摘　　要：目的:评价不同干燥和炮制方法对蟾酥药材及饮片质量的影响。方法:每20 g鲜蟾酥分别采用下列干燥方法处理:105℃烘干,80℃烘干,60℃烘干,60℃减压干燥,冷冻干燥;同一干蟾酥药材采用酒制和乳制两种炮制方法制备相应饮片;HPLC法测定干蟾酥及其炮制品中5种吲哚生物碱和5种蟾毒配基的含量。结果:不同干燥方法得到的蟾酥5种生物碱总含量依次为17.57%±0.15%,20.01%±0.45%,19.99%±0.68%,19.85%±0.25%,20.12%±0.27%;5种蟾毒配基的总含量依次为19.91%±0.17%,20.20%±0.17%,19.96%±0.06%,20.24%±0.17%,21.05%±0.13%。炮制前、酒制和乳制后蟾酥中吲哚生物碱总含量分别为15.62%±0.29%,15.77%±0.24%,15.78%±0.27%;蟾毒配基总含量分别为20.69%±0.17%,20.74%±0.09%,22.12%±0.21%。结论:根据成分含量和样品外观色泽,冷冻干燥是最优的干燥方式;但综合考虑产地加工的相关因素(时间、成本和操作便利性等),60～80℃烘干也是一种经济实用的选择;酒制和乳制对蟾酥中5种吲哚生物碱和5种蟾毒配基类成分的含量基本无影响。Objective： To examine the influence on the quality of toad venom processed by different drying and processing methods. Method： Toad venom collected in Nantong, Jiangsu Province, was dried as follows： heated at 105℃ , heated at 80 ℃ , heated at 60 ℃ , heated at 60 ℃ under the reduced pressure, freezedried. The dried toad venom was processed with wine and milk. The content of five indole alkaloids and five bufadienolides was determined by HPLC in the different samples in order to evaluate the best drying method and compare the difference between the crude and processed toad venom. Result： The total content＇of five indole alkaloids in the samples obtained by different dryness methods was as follows： 17.57% ± 0. 15% , 20.01% ± 0.45% , 19.99% ± 0.68%, 19.85% ± 0.25%, 20. 12% ± 0.27%, respectively. The total content of five bufadienolides in the samples obtained by different dryness methods was as follows： 19.91% ±0. 17% , 20.20% ± 0. 17% , 19.96% ±_ 0.06% , 20.24% ± 0. 17% , 21.05% ±0. 13% , respectively. The total content of five alkaloids in the toad venom and its processed products with wine and milk was 15.62% ± 0.29% , 15.77% ± 0.24% , 15.78% ± 0.27% and the total content of five bufadienolides was 20.69% ± 0. 17% , 20.74% ± 0.09% , 22. 12% ±0.21% , respectively. Conclusion： According to the total content of five indole alkaloids and five bufadienolides as well as the apl6earance of the sample, the freeze-dryness was regarded as the best method, however, comprehensively considering the dryness time and cost, as well as the feasibility of the operation in the production area, heating at 60-80 ℃ for several hours is also an alternative drying method. Processing with wine and milk has no obvious influence on the content of five indole alkaloids and five bufadienolides in toad venom.

关 键 词：蟾酥 高效液相色谱法 吲哚生物碱 蟾毒配基 干燥 炮制 

分 类 号：R284.1[医药卫生—中药学]