黄芥子文火微炒和研粉使用的化学内涵  

Chemical mechanisms involved in slow fire processing and pulverization of Brassica juncea

作　　者：张青山[1,2,3] 王卓[1,2,3] 孔铭[2,3] 刘丽芳[1] 李松林[2,3] 

机构地区：[1]中国药科大学天然药物活性组分与药效国家重点实验室,江苏南京210009 [2]江苏省中医药研究院 [3]中国中医科学院江苏分院中药分析和代谢组研究室,江苏南京210028

出　　处：《中国中药杂志》2014年第22期4345-4348,共4页China Journal of Chinese Materia Medica

基　　金：国家高技术研究发展计划(863)项目(2014AA022204)

摘　　要：为了探讨炒制方式和炒制时间对黄芥子中主要活性成分芥子苷和芥子碱硫氰酸盐的影响,采用高效液相色谱法,即AlltimaTMC18色谱柱（4.6 mm×250 mm,5μm）,流动相乙腈-0.1%磷酸溶液梯度洗脱,芥子苷检测波长227 nm,芥子碱硫氰酸盐检测波长326 nm,流速1.0 m L·min^-1,柱温35℃,测定黄芥子生品和不同炒制时间的制品水煎液中芥子苷和芥子碱硫氰酸盐的含量。结果发现芥子苷和芥子碱硫氰酸盐的含量随着炒制时间的增加呈现先上升后下降的趋势,0-2 min药材和粉末中芥子苷质量分数增加了9.65%,356.10%;芥子碱硫氰酸盐质量分数增加了12.82%,3.41%;炒制2 min后芥子苷和芥子碱硫氰酸盐含量达到最高,2-7 min药材和粉末中芥子苷质量分数降低了80.35%,82.09%;芥子碱硫氰酸盐质量分数降低了14.29%,17.54%,表明炒制时间对黄芥子中芥子苷和芥子碱硫氰酸盐的含量影响较大,药材粉碎后芥子苷才易与芥子酶在水溶液中充分接触发生酶解反应。建议黄芥子炒制使用时应采用文火微炒;工业生产相关水煎法制备的黄芥子产品可直接生品投料。This article dealed with the effects of processing method and duration on the major bioactive components（ sinigrin and sinapine thiocyanate） in Brassica juncea. The contents of sinigrin and sinapine thiocyanate in decoctions of raw and processed B.juncea were determined and compared by high performance liquid chromatography on a AlltimaTMC18column（ 4. 6 mm × 250 mm,5μm） at 35 ℃ with the acetonitrile-0. 1% phosphoric acid as the mobile phrase in gradient elution. The detection wavelength of sinigrin and sinapine thiocyanate was set at 227 nm and 326 nm,and the flow rate was 1. 0 m L·min-1. It was found that with the extended processing duration,the contents of sinigrin and sinapine thiocyanate first increased and then decreased： i. e.,0-2 minutes they increased gradually（ for sinigrin,by 9. 65% in processed products and 356. 10% in powder; for sinapine thiocyanate,by 12. 82% in processed products and 3. 41% in powder）,and achieved their highest content at 2 min; then,decreased during the next 5 minutes（ for sinigrin,by 80. 35% in processed products and 82. 09% in powder; for sinapine thiocyanate,by 14. 29% in processed products and 17. 54% in powder）,suggesting that processing duration could significantly affect the contents of bioactive components in B. juncea,enzymatic hydrolysis of sinigrin when the seed is crushed in the present of moisture may be responsible for the content change. It is recommended that the slow fire should be the best processing method and the raw seed could be used directly in the water extracts related industrial production.

关 键 词：黄芥子 炮制 芥子苷 芥子碱硫氰酸盐 

分 类 号：R283[医药卫生—中药学] R284[医药卫生—中医学]