不同炮制温度对炒苍耳子中主要活性成分及毒性成分含量的影响  

Effects of processing temperature on content of main active components and toxic components in stir- fried Fructus Xanthii

作　　者：胡晓雪[1] 安靖 王光忠[3] 

机构地区：[1]湖北省中医院,湖北武汉430071 [2]湖北省武汉市第三医院,湖北武汉430070 [3]湖北中医药大学,湖北武汉430065

出　　处：《湖南中医杂志》2015年第1期131-134,共4页Hunan Journal of Traditional Chinese Medicine

基　　金：湖北省自然科学基金资助项目(编号:2013CFB065)

摘　　要：目的：研究不同炒制温度对苍耳子中活性成分绿原酸与1,5-二咖啡酰喹宁酸及有毒成分羧基苍术苷与苍术苷的影响。方法：采用不同温度（140℃、160℃、180℃、200℃、220℃、240℃、260℃、280℃、300℃、320℃、340℃）炒制苍耳子,通过HPLC法测定不同苍耳子样品中绿原酸、1,5-二咖啡酰奎宁酸及羧基苍术苷、苍术苷的含量。结果：绿原酸、1,5-二咖啡酰喹宁酸及羧基苍术苷随炒制温度的升高,含量逐渐降低;苍术苷在140℃~260℃随温度升高而升高,260℃后随温度升高而降低。结论：苍耳子炒制后能降低毒性成分含量,从而降低毒性,故应炒制后入药,但应严格控制温度,否则会导致药效降低。Objective： To study the effects of processing temperature on the content of active components（ chlorogenic acid and 1,5- dicaffeoylquinic acid） and toxic components（ carboxyatractyloside and atractyloside） in stir- fried Fructus Xanthii. Methods： Fructus Xanthii was stir- fried at different temperatures（ 140℃,160℃,180℃,200℃,220℃,240℃,260℃,280℃,300℃,320℃,and 340℃）. High- performance liquid chromatography was used to determine the content of chlorogenic acid,1,5- dicaffeoylquinic acid,carboxyatractyloside,and atractyloside in different Fructus Xanthii samples. Results： The content of chlorogenic acid,1,5- dicaffeoylquinic acid,and carboxyatractyloside decreased as the processing temperature rose; the content of atractyloside increased as the processing temperature rose within 140℃ ~ 260℃,but the content decreased as the processing temperature rose beyond 260℃. Conclusion：Fructus Xanthii has reduced content of toxic components and reduced toxicity after being stir- fried. Therefore,Fructus Xanthii should be stir- fried before use as a medication. In addition,the processing temperature should be strictly controlled to maintain the efficacy.

关 键 词：苍耳子 绿原酸 1 5-二咖啡酰喹宁酸 羧基苍术苷 苍术苷 HPLC 炒制温度 

分 类 号：R282.710.2[医药卫生—中药学]