不同炮制方法对火麻仁饮片中葫芦巴碱含量的影响  

Effects of different processing methods on the determination of trigonelline in Fructus Cannabis decoction pieces

作　　者：朱夏敏 王春娇[1] 王鑫[1] 蔡明宸[1] 邓仕任[1] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《药学研究》2016年第1期19-21,共3页Journal of Pharmaceutical Research

基　　金：国家自然科学基金项目(No.81202857);辽宁省高等学校优秀人才支持计划(No.LJQ2015070);2015年版<中国药典>(一部)科研立项(火麻仁药材及饮片);全国中药饮片炮制规范(第二批)研究任务(No.2015-YP-24);2014年辽宁省大学生创新创业训练计划项目(No.201410162055)

摘　　要：目的以火麻仁饮片中的葫芦巴碱为指标性成分,比较不同炮制方法对葫芦巴碱含量的影响。方法采用清炒法、微波法、烘法对3个不同产地的火麻仁饮片进行炮制,采用高效液相色谱法测定不同炮制品及生品中葫芦巴碱的含量。结果火麻仁经过炮制后葫芦巴碱的含量均有不同程度的升高,其中清炒法提升幅度最大,微波法次之,烘法最小。结论炮制可以提高火麻仁中葫芦巴碱的含量,且以清炒法为最佳。Objective To compare the effects of different processing methods on the contents of trigonelline in Fructus Cannabis decoction pieces with trigonelline as targeting component. Methods Simple stir- frying method,microwave method and bake method were used to process Fructus Cannabis decoction pieces from three different regions,and then an HPLC method was conducted to determine the contents of trigonelline in Fructus Cannabis decoction pieces prepared by three different processing methods. Results The contents of trigonelline in the processed Fructus Cannabis decoction pieces were all higher than the raw materials. Of all the three processing method,simple stir- frying was the best,microwave was the second and bake was the last one. Conclusion The contents of trigonelline in Fructus Cannabis would increase by processing. Among all the three processing method,simple stir- frying method was the best one.

关 键 词：火麻仁 炮制 葫芦巴碱 含量 

分 类 号：R284.2[医药卫生—中药学]