煎煮时间与甘草配伍剂量对马钱子中生物碱含量的影响  

Effect on Alkaloid Components in Strychnos Nux-vomical L. by Different Decocting Time and Compatibility Dosages of Radix Glycyrrhizae

作　　者：赵琳[1] 马国海[1] 于军[1] 傅连英[1] 

机构地区：[1]天津市北辰区中医医院,天津300400

出　　处：《辽宁中医杂志》2014年第9期1937-1939,共3页Liaoning Journal of Traditional Chinese Medicine

基　　金：天津市北辰区科技计划项目(BCWS 2012-15)

摘　　要：目的:研究马钱子经过长时间煎煮,以及与甘草配伍前后毒性成分的变化,揭示甘草对马钱子是否有减毒作用。方法:运用现代高效液相色谱分析法测定马钱子经过长时间煎煮,以及与甘草配伍前后马钱子碱和士的宁的含量变化情况。结果:在120 min的煎煮时间内,马钱子单煎液中马钱子碱和士的宁的含量随时间的延长而逐渐增加,在120min时达到最大。甘草与马钱子配伍后,马钱子碱和士的宁的含量与相同时间下马钱子单煎液中的含量相比均有不同程度的下降。而且甘草在配伍中的比例越大,马钱子碱和士的宁的含量也越低。当配伍比例增加到16∶1(甘草:马钱子)时,马钱子碱和士的宁的含量最低,分别降低了93.3%和95.7%。Objective ：To study the effect on alkaloids in Strychnos nux -vomical L. by different decocting time and compatibili- ty dosages of Radix Glycyrrhizae. Methods：To determine the contents of alkaloids with high performance liquid chromatogram （HPLC）. Results ： There was higher correlation between the contents of alkaloids and decocting time, or compatibility dosage of Radix Glycyrrhizae. The experimental results demonstrated that the number of alkaloids all declined in combined Strychnos nux - vomical L. with Radix Glycyrrhizae. Conclusion ： The results of HPLC, which provided scientific basis for explanation of detoxicity of Radix Glycyrrhizae and the reasonable combination of Strychnos nux - vomical L.

关 键 词：马钱子 煎煮时间 甘草 生物碱 

分 类 号：R284.1[医药卫生—中药学]