苍耳子炒制对羧基苍术苷和苍术苷的影响  

Influence of processing on contents of carboxyatractyloside and atractyloside in Xanthii Fructus

作　　者：朵睿[1,2] 陈燕[1] 刘玉红[1] 黄志芳[1] 刘云华[1] 易进海[1] 

机构地区：[1]四川省中医药科学院,四川成都610041 [2]泸州医学院,四川泸州6460001

出　　处：《中成药》2013年第2期353-356,共4页Chinese Traditional Patent Medicine

基　　金：国家重点基础研究发展计划(973计划)课题(2009CB522804)

摘　　要：目的研究炒制对苍耳子中有毒成分羧基苍术苷与苍术苷的影响。方法采用HPLC法,色谱柱为Agilent ZORBAX SB-phenyl(4.6 mm×250 mm,5μm)柱,流动相为乙腈-0.01 mol/L NaH2PO4溶液(pH=6)梯度洗脱,体积流量1.0 mL/min,检测波长203 nm,柱温35℃。结果苍耳子炒制后羧基苍术苷含有量显著降低,苍术苷含有量先升高后降低。结论苍耳子炒制后能较大程度地降低毒性,故应炒制后入药。AIM To measure the poisonous contents change of carboxyatractyloside and atractyloside of Xanthii Fructus before and after stir-frying. METHODS Analysis of both carboxyatractyloside and atractyloside were performed on Agilent ZORBAX SB-phenyl （4.6 mm ~ ：250 ram, 5 μm） column with 203 nm of detective wavelength, and acetonitrile-0. 01 mol/L NaH2PO4 （pH = 6） as mobile phase. The flow rate was 1.0 mL/min, and the column temperature was maintained at 35 ~. RESULTS The carboxyatractyloside content reduced significantly and atractyloside content increased at first and decreased subsequently. CONCLUSION It is an effective method to cut down the toxicity and conserve the activity of Xanthii Fructus by processing.

关 键 词：苍耳子 羧基苍术苷 苍术苷 炮制 

分 类 号：R284.1[医药卫生—中药学]