浸泡程度对川乌炮制品传统质量及生物碱成分的影响

目的:考察川乌2010年版《中国药典》炮制法中"浸泡至内无干心"的科学性。方法:制备浸泡不及、适中和太过的川乌浸泡品及其蒸制品,观察性状,按2010年版《中国药典》方法测定各样品中新乌头碱、乌头碱、次乌头碱、苯甲酰新乌头原碱、苯甲酰乌头原碱、苯甲酰次乌头原碱含量。结果:浸泡适中炮制品易于切制,饮片片型平坦,不易破碎。浸泡使生物碱类成分含量降低,随浸泡程度加深,双酯型生物碱总量的降低率分别为28.7%,36.8%,44.9%,单酯型生物碱总量的降低率分别为21.8%,25.5%,40%。蒸制使双酯型生物碱含量显著降低,较生品均降低>98%;单酯型生物碱含量显著增加,约为生品2倍。结论:川乌浸泡至"内无干心"蒸制品中生物碱类成分变化适中,饮片质量较佳,川乌浸泡至"内无干心"具有一定科学性。

Influence of Soaking Degree on Shape-property Quality and Ester-type Aconitum Alkaloids of Processed Aconiti Radix

Objective:To investigate scientificalness of "soaked to a certain criterion" for Aconiti Radix which was documented in 2010 edition of "Chinese Pharmacopoeia". Method:One part of Aconiti Radix were soaked to different degrees of below the standard,equal to the standared and above the standard,respectively;another part of Aconiti Radix were cooked after being soaked to different degree;all these sample were checked shape-property quality and determined contents of mesaconitine,aconitine,hypaconitine,benzoylmesaconitine,benzoylaconitine,benzoylhypaconitine. Result:These processed products which soaked moderately were cut easily and decoction pieces were smooth and not easy to broken.After being soaked,the content of total alkaloids was reduced,with level of immersion to deepen,reduction rates of contents of three kinds of diester alkaloids were 28.7%,36.8% and 44.9%,respectively;while reduction rates of three kinds of monoester alkaloids were 21.8%,25.5% and 40%,respectively.After cooking,contents of three kinds of diester alkaloids decreased remarkably,reduction rate was more than 98% by comparing with raw products;but contents of three kinds of monoester alkaloids increased remarkably,which was about 2 times as many as that in raw products. Conclusion:When Aconiti Radix was soaked moderately,change of ester-type aconitum alkaloids in cooked products was moderate with shorter cooking time and good quality of decoction pieces,it was meaningful that Aconiti Radix should be 'soaked to a certain criterion'.