干蟾皮炮制前后两种毒性成分的含量比较  

Comparative Study on Two Toxic Components in Crude and Processed Bufo Bufo Gargarizans

作　　者：周谧 朱琳 傅兴圣 ZHOU Mi;ZHU Lin;FU Xingsheng(Nantong Food and Drug Control Center,Nantong 226006,China;Youxi Hospital of Traditional Chinese Medicine,Sanming 365000,China)

机构地区：[1]南通市食品药品监督检验中心,南通226006 [2]三明市尤溪县中医医院,福建三明365000

出　　处：《药学与临床研究》2021年第4期256-258,共3页Pharmaceutical and Clinical Research

基　　金：南通市科技计划项目(JC2019134)。

摘　　要：目的:测定干蟾皮饮片(生品)和制干蟾皮饮片(砂炒)中2种主要毒性成分含量,分析炮制对毒性成分的影响。方法:收集10批干蟾皮饮片,8批制干蟾皮饮片,采用HPLC-DAD法测定样品中华蟾酥毒基和脂蟾毒配基的含量。结果:在干蟾皮中华蟾酥毒基的含量均值为0.51(0.14~1.74)mg·g^(-1);脂蟾毒配基的含量均值为0.75(0.02~3.16)mg·g^(-1);在制干蟾皮中华蟾酥毒基的含量均值为0.17(0.02~0.41)mg·g^(-1);脂蟾毒配基的含量均值为0.22(0.004~0.87)mg·g^(-1)。结论:炮制品中2种毒性成分的含量低于干蟾皮药材;华蟾酥毒基和脂蟾毒配基成分的含量下降是经炮制而减毒的。Objective:The aims of present study are to determine the contents of two toxic components in B.bufo gargarizans before and after processing.Methods:Ten batches of crude samples and eight batches of processed samples were collected.An HPLC-DAD method was used to determine their contents of cinobufagin and resibufogenin.Results:The average contents of cinobufagin and resibufogenin in the crude samples were 0.51(0.14-1.74)mg·g^(-1)and 0.75(0.02-3.16)mg·g^(-1).The average contents of cinobufagin and resibufogenin in the processed samples were 0.17(0.02-0.41)mg·g^(-1)and 0.22(0.004-0.87)mg·g^(-1).Conclusion:The contents of cinobufagin and resibufogenin in the fried dried B.bufo gargarizans were lower than those in the raw products.The content changes of cinobufagin and resibufogenin may be one of the intrinsic mechanisms of toxicity attenuation.

关 键 词：干蟾皮 制干蟾皮 华蟾酥毒基 脂蟾毒配基 高效液相色谱法 

分 类 号：R927.2[医药卫生—药学]