不同炮制方法对黔产八角莲中4种化学成分含量的影响  

Study on Effect of Different Processing Methods on Chemical Components of Dysosma Versipellis Grown in Guizhou

作　　者：孙晓惠[1] 陆锦锐[1] 蒙慧彤 李燕[1] Sun Xiaohui;Lu Jinrui;Meng Huitong;Li Yan(Qiannan Medical College for Nationalities,Qiannan 558000,China)

机构地区：[1]黔南民族医学高等专科学校,贵州黔南558000

出　　处：《山东化工》2021年第15期30-31,36,共3页Shandong Chemical Industry

基　　金：黔南民族医学高等专科学校科研基金资助项目(编号:QNYZ201712)。

摘　　要：目的:以八角莲中4’-去甲鬼臼毒素、槲皮素、山奈酚、鬼臼毒素的含量为指标,探讨不同炮制工艺对八角莲中化学成分含量变化的影响。方法:采用HPLC法测定4种化学成分含量,分析炮制前后的含量变化规律及其原因。结果:生品中4’-去甲鬼臼毒素、槲皮素、山奈酚、鬼臼毒素的含量分别为0.0675,0.561,1.448,8.121 mg/g;醋制品中4种成分的含量分别为0.0454,0.681,2.192,8.738 mg/g;蒸制品中4种成分的含量分别为0.0377,0.538,2.350,7.311 mg/g;姜制品中4种成分的含量分别为0.0655,0.689,1.632,8.929 mg/g。结论:与生品相比,各炮制品中4’-去甲鬼臼毒素的含量均降低,槲皮素、山奈酚炮制后均含量升高,鬼臼毒素含量炮制前后差异不大。Objective:To systemically investigate the effect of processing on the contents of four active constituents of Dysosma versipellis Grown in Guizhou.Methods:The contents of 4'-Demethyl podophyllotoxin,quercetin,kaempferol and podophyllotoxin was determined simultaneously by HPLC.The change rule of contents of these components before and after processing and its reasons were analyzed.Results:The contents of 4'-Demethyl podophyllotoxin,quercetin,kaempferol and podophyllotoxin in the raw products was 0.0675,0.561,1.448 and 8.121 mg/g.The contents of 4 components in the sample prepared with vinegar was 0.0454,0.681,2.192 and 8.738 mg/g.The contents of 4 componentsin the steamed sample was 0.0377,0.538,2.350 and 7.311 mg/g.The contents of 4 components in the sample prepared with ginger was 0.0655,0.689,1.632 and 8.929 mg/g.Conclusion Compared with raw products of Dysosma versipellis,the contents of 4'-Demethyl podophyllotoxin in each processed products was reduced.And the contents of quercetin and kaempferol both increased after processing.The contents of podophyllotoxin do not change significantly.

关 键 词：黔产八角莲 HPLC 炮制 醋制 蒸制 姜制 

分 类 号：TQ461[化学工程—制药化工]