花椒及不同炮制品挥发油与总生物碱的比较研究  

Comparative Study on Volatile Oils and Total Alkaloids from Zanthoxylum bungeanum and Different Processed Products

作　　者：边甜甜[1,2] 司昕蕾 牛江涛 曹瑞[1,2] 辛二旦 张爱霞[1,2] 李越峰 BIAN Tian-tian;SI Xin-lei;NIU Jiang-tao;CAO Rui;XIN Er-dan;ZHANG Ai-xia;LI Yue-feng(University of Traditional Chinese Meidicine of Gansu,Lanzhou 730000,China;Key Laboratory of Standard and Quality of Chinese Medicine Research of Gansu,Lanzhou 730000,China)

机构地区：[1]甘肃中医药大学,甘肃兰州730000 [2]甘肃省中药质量与标准研究重点实验室,甘肃兰州730000

出　　处：《时珍国医国药》2018年第12期2937-2939,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(81460611);国家教育部科学技术研究重点基金(212186);甘肃省自然科学基金(2010:1010RJZA212;2014:145RJZA076);甘肃省财政厅高校基本科研业务费专项基金(2013-2);甘肃省科技支撑计划项目(BH2012-07)

摘　　要：目的研究花椒炮制后其挥发油、总生物碱含量的变化。方法分别使用水蒸气蒸馏法和酸性染料比色法测量花椒及不同炮制品中挥发油、总生物碱的含量,比较分析花椒生品与炮制品间挥发油和总生物碱含量存在的差异。结果花椒经炮制后其在挥发油和总生物碱含量上均有较大差异(P <0. 01),生品挥发油含量最高(6. 23%),清炒品、醋制品、盐制品、酒制品挥发油含量均有所降低,挥发油含量分别为3. 67%,3. 33%,3. 67%,2. 67%;总生物碱含量盐制品(13. 88mg/g)与生品(15. 69mg/g)相比降低,清炒品(20. 58mg/g),醋制品(20. 10mg/g),酒制品(21. 33mg/g)与花椒生品相比总生物碱含量均升高。结论花椒经炮制后对其化学成分含量有一定的影响,且炮制后质量均符合2015版《中国药典》规定。Objective To investigate the difference of volatile oil content and total alkaloid content of Zanthoxylum bungeanum after processing. Methods The contents of volatile oil and total alkaloids in Zanthoxylum bungeanum and different processed products were measured by steam distillation and acid dye colorimetry respectively. The differences in volatile oil and total alkaloid contents between raw and processed products were compared and analyzed. Results The content of volatile oil and total alkaloids of Zanthoxylum bungeanum was significantly different( P < 0. 01),the highest volatile oil content of raw products( 6. 23%). The volatile oil of fry,vinegar products,salt products and wine products The contents were all reduced,the volatile oil content was 3.67%,3. 33%,3. 67%,2. 67%;the total alkaloid content of salt products( 13. 88 mg/g) was lower than that of the raw product( 15. 69 mg/g),and the fried products were reduced( 20. 58 mg/g),vinegar products( 20. 10 mg/g),and wine products( 21. 33 mg/g) all had higher total alkaloid contents compared with the Zanthoxylum bungeanum seeds. Conclusion The processed pepper has certain influence on its chemical composition,and the concocted herbs are all in compliance with the requirements of the 2015 edition of the Chinese Pharmacopoeia.

关 键 词：花椒 炮制品 挥发油 总生物碱 

分 类 号：R283.3[医药卫生—中药学]