不同炮制方法对狼毒大戟总内酯、总黄酮和氨基酸含量的影响  

Influence of different processing methods on the concentration of total lactone,total flavonoids and amino acids in Euphorbia fischeriana Steud

作　　者：李慧 马晓星[1] 姜明 马德志[1] 刘溪 陈晓婷[1] 刘振艳[1] LI Hui(Qiqihar Medical University,Qiqihar,Heilongjiang,161000,China)

机构地区：[1]齐齐哈尔医学院,黑龙江齐齐哈尔161000

出　　处：《齐齐哈尔医学院学报》2019年第17期2186-2188,共3页Journal of Qiqihar Medical University

基　　金：黑龙江省教育厅基本科研业务费项目(2016-KYYWF-0869)。

摘　　要：目的探讨不同炮制方法对狼毒大戟化学成分含量的影响。方法采用紫外-分光光度法对不同炮制品中总内酯和总黄酮含量进行测定,采用氨基酸分析仪对不同炮制品中氨基酸含量进行测定。结果狼毒大戟生品、酒制品、诃子汤制品、醋制品和奶制品中总内酯含量为别为0.062%、0.015%、0.015%、0.013%和0.010%;总黄酮含量分别为1.62%、1.71%、1.66%、1.82%和2.16%;氨基酸总量分别为3.856%、4.281%、3.912%、1.915%和6.004%。结论炮制前后狼毒大戟的化学成分改变,不仅能有效降低有毒物质总内酯的含量,而且能提高活性成分总黄酮的含量。奶制狼毒大戟的炮制效果最佳建议临床狼毒大戟的炮制以奶制品为主,能有效提高狼毒大戟活性成分及产品质量。Objective To explore the effect of different processing methods on the content changes of chemical constituents in Euphorbia fischeriana Steud. Methods Ultraviolet spectrophotometry was adopted to determine the content of total lactones and flavonoids,the content of amino acid was detected with high speed amino acid analyzer. Results The content of total lactones in the crude products,wine products,myrobalan( TAAM) products,vinegar products and dairy products was 0.062%,0.015%,0.015%,0.013% and 0.010%,the total flavonoids was 1.62%,1.71%,1.66%,1.82% and 2.16%,total amino acid was 3.856 %,4.281 %,3.912 %,1.915 % and 6.004 %,respectively. Conclusions The processing of Euphorbia fischeriana Steud could change the content of chemical constituents;it could reduce the content of toxicity and increase the content of active ingredients.It is suggested that dairy products be the main processing method in clinic,which could effectively improve the active ingredients and product quality of Euphorbia fischeriana Steud.

关 键 词：狼毒大戟 炮制 总内酯 总黄酮 氨基酸 

分 类 号：R283.3[医药卫生—中药学]