基于化学分析的毒性中药附子炮制方法的合理性研究  

Rationality of the processing methods of Aconiti Lateralis Radix (Fuzi) based on chemical analysis

作　　者：温瑞卿[1,2,3] 李东辉[3] 赵昕[3] 王伽伯[2] 赵艳玲[2] 张萍[4] 孙志勇[1,2] 鄢丹[2] 肖小河[4] 任玉珍[5] 李飞[6] 杜杰[5] 周海燕[5] 

机构地区：[1]成都中医药大学药学院,四川成都610075 [2]解放军302医院全军中药研究所,北京100039 [3]北京市海淀区药品检验所,北京100083 [4]解放军302医院中西医结合医学中心,北京100039 [5]中国药材公司,北京100195 [6]北京中医药大学中药学院,北京100102

出　　处：《药学学报》2013年第2期286-290,共5页Acta Pharmaceutica Sinica

基　　金：国家公益性行业科研专项基金项目(200807020;201207002);国家自然科学基金项目(81173571;81274026;30973947);军队后勤科研项目(司科专201089);国家科技支撑计划课题(2012BAI29B02);国家科技重大专项资助项目(2012ZX10005010-002-002)

摘　　要：以常用毒性中药附子为例,比较其所含乌头碱等双酯型生物碱(diester alkaloids,DAs)和苯甲酰乌头原碱等单酯型生物碱(monoester alkaloids,MAs)的毒性大小,以及两类成分在生附片和不同炮制品中含量差异,探讨中药炮制减毒的原理和工艺合理性。结果表明,MAs对大鼠的毒性至少低于DAs的1/64～1/180;炮制后DAs含量下降至生品的1/76.5～1/38.3,而MAs含量增加4.6～5.2倍或与生品基本持平,炮制品的MAs/DAs值较生品提高30～390倍。进一步对比附子不同炮制方法的合理性,发现无胆(胆巴)蒸制或炒制工艺与《中国药典》规定的传统胆制工艺相比,DAs含量无显著性差异,即不同炮制工艺的"去毒"能力相近;但无胆蒸制或炒制炮制品MAs含量较传统胆制炮制品增加5.3～8.7倍,提示无胆蒸制或炒制工艺的"存性"效果较好,且流程简单、不会引入无机杂质,建议推广应用。In this study, we explored the rationality of processing methods and mechanism of Aconiti Lateralis Radix （Fuzi） through comparing the chemical contents of diester alkaloids （DAs） and monoester alkaloids （MAs） in the raw material of Fuzi and its processed products. The results showed that the toxicity potency of MAs is at least lower than 1/64 to 1/180 of the toxicity potency of DAs. The contents of DAs in processed Fuzi decreased to 1/76.5 to 1/38.3 of the value of raw Fuzi. The contents of MAs in processed Fuzi significantly increased by 4.6 to 5.2 fold or basically the same as that of the raw Fuzi. The values of MAs/DAs of processed Fuzi were enhanced by 30 to 390 fold of the raw Fuzi. It was found that the contents of DAs were insignificantly different between “Wu dan fu pian” （steaming or stir-frying without Danba） and “Dan fu pian” （steaming or stir-frying with Danba）. The result suggested that the abilities of “eliminating toxicity” of different processing methods were equivalent at all. In contrast, the contents of MAs contained in “Wu dan fu pian” were of 5.3 to 8.7 fold higher than the values in “Dan fu pian”. This result suggested the processing method by steaming or stir-frying without Danba might have better effect for “conserving property” than the method processed with Danba stipulated by China Pharmacopoeia. We believe that the new processing method without Danba can be recommended in further application due to it offers a simple procedure and it will not introduce inorganic impurities in the products.

关 键 词：附子 去毒存性 乌头碱 

分 类 号：R917[医药卫生—药物分析学]