常用炮制对滇产草乌3种乌头碱减毒情况分析

目的 利用几种常规的炮制方法分析草乌中乌头碱、次乌头碱和新乌头碱的减毒情况。方法 将大小形状不同的草乌样品分别经过水煮法、蒸法及烘烤法进行不同时长炮制，采用超高效液相色谱串联质谱进行含量测定分析，外标法定量。结果 3种乌头碱在0.20～100.0μg/L浓度范围内均具有良好的线性关系，相关系数均大于0.9997。草乌不同形状减毒效果为粉末＞片状＞完整个头，不同炮制方法减毒效果为水煮＞蒸＞烘烤，烘烤炮制对草乌样品未有良好减毒效果。浓度为1.0μg/mL的乌头碱、新乌头碱和次乌头碱标准品分别经过0.5h、1.5h和1.5h水煮炮制可达到100%完全降解，但其他炮制样品的减毒效果根据不同的炮制方法显现出较大差异性。结论 3种乌头碱经过足够时长的水煮及蒸法炮制均可达到显著的减毒效果，烘烤法对草乌减毒作用较小，民间食用草乌的安全性应引起高度重视。

Analysis on the attenuation of three aconitine species in Aconitikusnezoffiiradix from Yunnan by common processing

Objective To analyze the toxicity reduction of aconitine, hypaconitine and mesaconitine in Aconitikusnezoffiiradix by several conventional processing methods. Methods The samples with different sizes and shapes were processed by boiling, steaming and baking for different durations, respectively.The content was determined by high-performance liquid chromatography tandem mass spectrometry and quantified by external standard method. Results All the three aconitine had good linear relationship in the concentration range of 0.20～100.0μμg/L, and the correlation coefficients were all greater than 0.9997.The toxicity reduction effect of different shape samples was powder > flake > whole head, and the toxicity reduction effect of different processing methods was boiling> steaming > baking.The results showed that the baking processing method had no good toxicity reduction effect on the samples. The standard of aconitine, hypaconitine and mesaconitine with the concentration of 1.0μμg/mL could be completely degraded by 0.5μh, 1.5μh and 1.5 h boiled, respectively. However, the toxicity reduction effect of other processed samples showed great differences according to different processing methods.Conclusion The results showsthat the toxicity of three aconitinecanbe significantly reduced after enough time of boiling and steaming.Baking processing method hasno significant effect on the toxicity reduction of Aconitikusnezoffiiradix.More attention should be paid to the safety of folk edibleAconitikusnezoffii radix.