醋制骆驼蓬可行性研究  

Feasibility Study on Vinegar Preparation of Peganum Harmala

作　　者：陆锦锐[1] 张德龙 孙晓惠[1] 胡慧华[3] 马淑然 LU Jinrui;ZHANG Delong;SHUN Xiaohui;HU Huihua;MA Shuran(Department of Pharmacy,Qiannan Medical College for Nationalities,Guizhou Province,Duyun 558013,China;Beijing Yuxintang Biotechnology Co.,Ltd,Beijing 100024,China;School of Chinese Material Medica,Beijing University of Chinese Medicine,Beijing 102488,China 4.School of Traditional Chinese Medicine,Beijing University of Chinese Medicine,Beijing 102488,China)

机构地区：[1]黔南民族医学高等专科学校药学系,贵州都匀558013 [2]北京御心堂生物科技股份有限公司,北京100024 [3]北京中医药大学中药学院,北京102488 [4]北京中医药大学中医学院,北京102488

出　　处：《中国中医药现代远程教育》2020年第5期101-103,共3页Chinese Medicine Modern Distance Education of China

摘　　要：目的本文探讨骆驼蓬全草醋与红酒炮制品中骆驼蓬碱、去氢骆驼蓬碱的含量变化,为醋制骆驼蓬的可行性提供参考。方法采用HPLC法测定骆驼蓬各炮制品中骆驼蓬碱、去氢骆驼蓬碱含量。结果传统新疆红酒煮制骆驼蓬其骆驼蓬碱、去氢骆驼蓬碱含量最低,20%、30%、40%醋液煮制骆驼蓬中骆驼蓬碱、去氢骆驼蓬碱含量均低于生品药材(P<0.01)。结论醋与红酒制骆驼蓬均可有效降低其生物碱含量,醋亦可作为骆驼蓬减毒炮制的辅料选择。Objective To discuss the content changes of harmaline and harmine in Peganum harmala vinegar and red wine processed products,and to provide reference for the feasibility of Peganum harmala vinegar production.Methods The HPLC method was applied to detect the content of harmine and harmaline in different processed products of Peganum harmala.Results The content of 2 components in the product processed by the traditional Xinjiang red wine was lowest in all the processed products.And the content of 2 components in products processed by different concentration of vinegar was lower than that in the raw product.Conclusion Vinegar and red wine to make Peganum harmala can effectively reduce the content of alkaloids,vinegar can also be used as Peganum harmala detoxification processing excipients selection.

关 键 词：骆驼蓬 中药炮制 骆驼蓬碱 去氢骆驼蓬碱 减毒 

分 类 号：R284.1[医药卫生—中药学] R283[医药卫生—中医学]