烘箱烘烤对附子中酯型生物碱的影响  

Effect of Oven Baking on Ester Alkaloids from Aconitum carmichaeli

作　　者：邓文伟[1] 侯大斌[1] 蒋荡[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《中国实验方剂学杂志》2012年第19期44-46,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家"十二五"科技支撑计划项目(2010BAE00406)

摘　　要：目的:探讨烘箱烘烤对附子中双、单酯型生物碱含量的影响。方法:采用切片→护色→烫漂→烘烤的方式对附子进行加工,以双、单酯型生物碱含量作为检测指标,通过正交设计考察烫漂时间、烘烤温度、烘烤时间对附子中两类生物碱含量的影响。结果:随各因素强度的增加,双酯型生物碱含量减少,单酯型生物碱含量增加。10个加工品中单酯型生物碱含量均满足2010年版《中国药典》中对白附片、黑顺片、淡附片的限量要求,其中6个加工品中双酯型生物碱含量满足2010年版《中国药典》中对白附片、黑顺片的要求。结论:烘箱烘烤加工附子能满足2010年版《中国药典》对双、单酯型生物碱限量的要求。Objective：To discuss influence of oven baking on double and single ester type alkaloids from Aconitum carmichaeli.Method：A.carmichaeli were processed as follows：cut into slices→protect color→hot drift→baking,with the content of double and single ester type alkaloids as evaluation indexes,orthogonal test was used to investigate influence of hot drift time,baking temperature,baking time on the content of two type alkaloids.Result：With increase of each factor level,the content of double ester type alkaloids decreased,but the content of single ester type alkaloids increased.In addition,the content of single ester type alkaloids in ten products met requirements of the ＇Chinese Pharmacopoeia＇ of black slice,white slice,and dan slice,the content of double ester type alkaloids in six products met requirements of the ＇Chinese Pharmacopoeia＇ of sold black slice and white slice.Conclusion：The content of double and single ester type alkaloids could met limited requirements of the 2010 edition ＇Chinese Pharmacopoeia＇ by oven baking.

关 键 词：附子 烘箱烘烤 正交设计 双酯型生物碱 单酯型生物碱 

分 类 号：R283.6[医药卫生—中药学]