不同炮制方法对土家药“江边一碗水”化学成分的影响  

Effects of Different Preparation Methods on the Contents of Chemical Components in Tujia Medicine Diphylleia sinesis

作　　者：邓旭坤[1] 高康丽 陈旅翼[1] 蒋捷[1] 蔡爽[1] 林亲雄[1] 关祥会 马玉雪 

机构地区：[1]中南民族大学药学院,武汉430074

出　　处：《中南民族大学学报（自然科学版）》2016年第1期55-58,63,共5页Journal of South-Central University for Nationalities：Natural Science Edition

基　　金：国家科技部"十二五"科技支撑计划资助项目(2012BAI27B06);国家自然科学基金资助项目(81073147)

摘　　要：为研究"江边一碗水"在炮制前后其化学成分和含量的变化规律,揭示醋炙法和醋蒸法的炮制机理.采用紫外光谱法、薄层色谱法和高效液相色谱法等检测了"江边一碗水"生品及其炮制品中的主要化学成分.结果表明:经炮制后,其醋炙品和醋蒸品中的主要化学成分的溶出率与生品相比均有不同程度的增加,其中槲皮素、鬼臼毒素、山奈酚等成分的含量增加显著,且醋蒸后鬼臼毒素可少量转化为苦鬼臼毒素.该研究可为"江边一碗水"炮制质量控制标准的制订及其相关研究提供一定的理论和物质基础.To investigate the variation of the chemical compositions and content of Diphylleia sinesis before and after processing, and uncover the processing mechanism of vinegar-stir-baked and vinegar-steamed method, the main chemical compositions in crude and processed Diphylleia sinesis were determined by UV,TLC and HPLC. The results indicated that the dissolution rate of the main chemical components in vinegar-stir-baked and vinegar-steamed product especially qucertin, kaempferol and podophyllotoxin significantly increased compared with crude product. After vinegar-steamed, a small amount of the podophyllotoxin converted into picropodophyllotoxin. This research provided theoretical and materials basis for formulating of quality control standard for the processing Diphylleia sinesis and the related research.

关 键 词：土家药 江边一碗水 醋炙法 醋蒸法 化学成分 鬼臼毒素 

分 类 号：R282.71[医药卫生—中药学]