斑蝥5种炮制方法对其指标成分含量的影响  

Effects of five processing methods on the content of index components in Mylabris

作　　者：李瑞 刘娜 罗怀浩[1,2] 王炜[1,2,3] 石继连 廖念[1] LI Rui;LIU Na;LUO Huai-hao;WANG Wei;SHI Ji-lian;LIAO Nian(Department of Pharmaceutics,Hunan University of Chinese Medicine,Changsha 410208,China;Traditional Chinese Medicine Processing Technology Heritage Base of Hunan University of Chinese Medicine,State Ad-ministration of Traditional Chinese Medicine,Changsha 410208,China;Development and Utilization of Re-sources of Hunan Chinese Medicine 2011 Collaborative Innovation Center,Changsha 410208,China)

机构地区：[1]湖南中医药大学药学院,湖南长沙410208 [2]湖南中医药大学国家中医药管理局中药炮制传统技术传承基地,湖南长沙410208 [3]湖南中药资源开发与利用2011协同创新中心,湖南长沙410208

出　　处：《时珍国医国药》2018年第7期1620-1622,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家中医药管理局中药炮制学重点学科(国中医药人教发【2012】32号); 湖南省“十二五”重点学科中药学专业(湘教发[2011]76号); 湖南中医药大学校级研究生创新课题(2016CX13)

摘　　要：目的研究斑蝥不同炮制方法(生品、麸炒、米炒、烘制、碱制)与有效成分斑蝥素含量的相关性,为阐明炮制品的不同功效和炮制机理奠定基础。方法采用高效液相色谱法进行含量测定。结果不同斑蝥炮制品之间斑蝥素含量差异较大,斑蝥素含量为:烘制>生品>米炒>麸炒>碱制;斑蝥酸钠含量:生品>碱制>烘制>米炒>麸炒。结论不同炮制方法对斑蝥中有效成分斑蝥素和斑蝥酸钠有一定影响。Objective To study the correlation of different processing methods（ cleansing,bran-stir-fried,rice-stir-fried,baking manufacture,alkali manufacture） of Mylabris and the constituents cantharidin and lay the foundation for different effects of processed products. Methods HPLC method was used for the determination of the content. Results The contents of cantharidin in different processed products of Mylabris were different. The content of cantharidin was as follows： baking manufacture cleansing rice-stir-fried bran-stir-fried alkali manufacture; sodium cantharidin ： cleansing alkali manufacture baking manufacture rice-stir-fried bran-stir-fried. Conclusion Different processing methods have a certain influence on the effective component cantharidin and sodium cantharidin.

关 键 词：斑蝥 炮制品 斑蝥素 斑蝥酸钠 

分 类 号：R283.1[医药卫生—中药学]