7β-甲氧基莫诺苷转化为莫诺苷影响因素的研究  

Study on Influencing Factors of Transforming 7β-O-methylmorroniside to Morroniside

作　　者：庞会明[1] 王丽灵[2] 姜誉弘 陈慧[2] 刘志辉[1] 

机构地区：[1]南京中医药大学附属医院,南京210029 [2]南京中医药大学,南京210036

出　　处：《药学与临床研究》2016年第2期134-136,共3页Pharmaceutical and Clinical Research

基　　金：江苏省中医药局项目(FY201503);江苏省药学会-奥赛康医院药学基金(201302);江苏省科技支撑计划(BE2012777)

摘　　要：目的:考察7β-甲氧基莫诺苷转化为莫诺苷的影响因素,为研究山萸肉饮片中有效成分的变化规律提供参考。方法:以7β-甲氧基莫诺苷和莫诺苷为检测指标成分,考察在单体成分情况下,溶液的p H、加热温度、加热时间等因素的影响。结果与结论:当p H=2,甲醇含量为5%时,7β-甲氧基莫诺苷向莫诺苷转变的转化率较高;加热温度大于100℃的条件下,加热时间(≤240 min)对7β-甲氧基莫诺苷的转化也有影响。Objective: To study the influencing factors in the transformation of 7β-O-methylmorroniside to morroniside in the extract of Corni Fructus. Methods: Using 7β-O-methylmorroniside and morroniside as detection index in monomer composition condition, p H, heating temperature and time, and other factors were observed for their influence on the transformation. Results and Conclusion: At p H=2 and in solvent of 5% methanol, the optimal condition for transformation was achieved. The heating temperature and time also affected the transformation of 7β-O-methylmorroniside to morroniside.

关 键 词：山萸肉 7β-甲氧基莫诺苷 莫诺苷 转化因素 

分 类 号：R284.1[医药卫生—中药学]