醋的用量对炮制草乌生物碱类成分的影响

目的：探讨醋的用量对醋制草乌生物碱类成分的影响。方法：采用不同用量的米醋炮制草乌,HPLC法测定炮制品中3种双酯型生物碱和3种单酯型生物碱的含量,比较生草乌、药典法制草乌、不同用量醋制草乌中生物碱的含量差异。结果：醋制草乌可以使双酯型生物碱水解,生物碱含量的变化与醋的用量有一定相关性;醋制草乌中单酯型生物碱的含量明显高于药典法制草乌。结论：醋制草乌可以作为一种新的草乌炮制方法,但应减少临床用量。

Influence of the amount of vinegar on ester - type aconitum a lkaloids in Radix Aconiti Kusnezoffii processed with vinegar

Objective： Comparing the difference of the content of ester - type aconitum alkaloids in Radix Aconiti Kusnezoffii processed with different amount of vinegar. Method： Processing Aeoniti Kusnezoffii with different amount of vinegar and official meth- od. Detecting the concentration of aconitine, hypaconitine, mesaconitine, benzoyl aconine, benzoyl hypaconitine and benzoyl mesaconitine by using HPLC method. Result： Processing by vinegar can hydrolyze biester - type aconitum to monoester - type aconi- rum, the content of aeonitum has relevant with the amount of vinegar. The content of monoester - type aconitum in products processing with vinegar is higher than that processing with official method. Conclusion： Processing with vinegar can be a new method to process Radix Aconiti Kusnezoffii, but the clinical dose should be reduced.