| 苦杏仁中苦杏仁苷的存在形式及其影响因素 |
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| 引用本文： | 汤庆发,谢颖,陈飞龙,郭阳,宋帅,罗佳波.苦杏仁中苦杏仁苷的存在形式及其影响因素[J].中国实验方剂学杂志,2013,19(8):107-109. |
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| 作者姓名： | 汤庆发 谢颖 陈飞龙 郭阳 宋帅 罗佳波 |
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| 作者单位： | 南方医科大学中医药学院,广东省中药制剂重点实验室,广州 510515 |
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| 基金项目： | 国家自然科学基金项目(81030066) |
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| 摘 要： | 目的:探讨苦杏仁中苦杏仁苷的存在形式及温度与酸碱对苦杏仁苷异构化的影响.方法:采用高效液相色谱法测定苦杏仁在不同煎煮温度下L-苦杏仁苷与D-苦杏仁苷的峰面积,同时用该法定性考察酸碱对苦杏仁苷单体异构化的影响.结果:苦杏仁中的苦杏仁苷在不同温度段内具有不同的异构化表现；苦杏仁苷单体在醋酸中未发生异构化,而在氨水、氢氧化钠的作用下均可发生异构化.结论:随着煎煮温度的上升,苦杏仁中L-苦杏仁苷与D-苦杏仁苷的峰面积比值逐渐增加；苦杏仁苷单体能在酸性环境中稳定存在,而碱是导致其发生异构化的因素之一.
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| 关 键 词： | 苦杏仁苷 异构化 影响因素 |
| 收稿时间： | 2012/10/15 0:00:00 |
Existing form of Amygdalin in Bitter Almond and Influence Factors |
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| TANG Qing-f,XIE Ying,CHEN Fei-long,GUO Yang,SONG Shuai and LUO Jia-bo.Existing form of Amygdalin in Bitter Almond and Influence Factors[J].China Journal of Experimental Traditional Medical Formulae,2013,19(8):107-109. |
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| Authors: | TANG Qing-f XIE Ying CHEN Fei-long GUO Yang SONG Shuai and LUO Jia-bo |
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| Institution: | Key Laboratory of Chinese Drugs Pharmaceutics of Guang Dong Province, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China;Key Laboratory of Chinese Drugs Pharmaceutics of Guang Dong Province, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China;Key Laboratory of Chinese Drugs Pharmaceutics of Guang Dong Province, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China;Key Laboratory of Chinese Drugs Pharmaceutics of Guang Dong Province, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China;Key Laboratory of Chinese Drugs Pharmaceutics of Guang Dong Province, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China;Key Laboratory of Chinese Drugs Pharmaceutics of Guang Dong Province, School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China |
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| Abstract: | Objective: To evaluate the existing form of amygdalin in bitter almond and the influence of temperature and acid-base on isomerization of amygdalin. Method: Use high performance liquid chromatography (HPLC) to determine the peak area of D-amygdalin and L-amygdalin in different decocting temperature, and use this method qualitatively investigate the influence of acid-base on isomerization of amygdalin monomer. Result: Amygdalin in Semen Armeniacae Amarum in different temperatures have different isomerization performance; amygdalin monomer did not occur isomerization in acid environment, isomerization under the effect of ammonia, sodium hydroxide. Conclusion: With the rise of decocting temperature results in the peak area of D-amygdalin and L-amygdalin gradually increased. Amygdalin monomer is stable in the acidic environment, alkali lead one of the factors of isomerization. |
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| Keywords: | amygdalin isomerization influence factors |
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