米醋对制川乌生物碱的影响  

Influence of vinegar on aconite alkaloids from Aconiti Radix Cocta

作　　者：秦语欣 谭鹏[1] 国伟[1] 费淑琳 吴月娇[1] 李飞[1] 

机构地区：[1]北京中医药大学,北京100029

出　　处：《中成药》2015年第4期828-831,共4页Chinese Traditional Patent Medicine

基　　金：中医药行业科研专项项目(201107008);国家973计划中医基础理论专项(2009CB522800;2009CB522805)

摘　　要：目的分析辅料米醋的用量和蒸煮方式对制川乌生物碱类成分的影响。方法高效液相色谱法测定醋制川乌中的新乌头碱、次乌头碱、乌头碱、苯甲酰新乌头原碱、苯甲酰乌头原碱、苯甲酰次乌头原碱等6种生物碱的含有量。结果相比药典法制川乌,醋蒸和醋煮制川乌在一定程度上促进双酯型生物碱的一级水解,抑制单酯型生物碱的二级水解,从而提高其单酯型生物碱含有量。结论醋制川乌可提高制川乌单酯型生物碱含有量,以10%醋蒸制川乌最为适宜。AIM To analyze the impact of adjuvant vinegar on alkaloids from Aconiti Radix Cocta. METHODS To analyze six aconite alkaloids,including mesaconitine,hypaconitine,aconitine,benzoyl mesaconine,benzoyl aconine,and benzoyl hypaconine from Aconiti Radix Cocta processed with different concentration of vinegar by HPLC. RESULTS Compared with the official method,steaming and boiling process with vinegar promoted the first hydrolysis of diester-type alkaloids and inhibited the second hydrolysis of monoester-type alkaloids in Aconiti Radix Cocta to some degree,so improved the amount of monoester-type alkaloids. CONCLUSION Processing with vinegar can increase the content of monoester-type alkaloids in Aconiti Radix Cocta,best presents by 10% vinegar concentration.

关 键 词：制川乌 醋 炮制 双酯型生物碱 单酯型生物碱 

分 类 号：R283[医药卫生—中药学]