巴豆发酵品与生巴豆、巴豆霜中毒性成分的含量比较

目的:解决炮制对巴豆减毒存在的缺陷问题。方法:采用重量分析法和考马斯亮蓝G-250染色法分别测定2种真菌(灵芝菌和白僵菌)的巴豆发酵品(分别被称为"灵巴菌质"和"白巴菌质")、生巴豆和巴豆霜中毒性成分脂肪油和总蛋白的含量;并利用气相色谱-质谱(GC-MS)联用法对所得4种样品的脂肪油进行化学成分分析。结果:巴豆经灵芝菌和白僵菌发酵后,其毒性成分脂肪油和总蛋白的含量明显降低,且均低于巴豆霜;生巴豆、巴豆霜、灵巴菌质和白巴菌质的脂肪油中分别鉴定出39、24、36和42种成分。与生巴豆相比,2种发酵品脂肪油成分的组成和相对含量产生了明显变化;且灵巴菌质和白巴菌质中各出现了5种新成分。结论:巴豆经发酵后毒性成分含量明显降低,其组成成分也发生较大变化。本试验可为发酵对巴豆的"去毒存效"奠定物质基础。

Comparison of Toxic Ingredient Contents of Fermented Croton tiglium, Crude C. tiglium and Defatted C. tiglium Seed Powder

OBJECTIVE： To resolve the defects of processing attenuating the toxic effect of Croton tiglium. METHODS： By using gravimetric analysis and Coomassie brilliant blue G-250 dye binding, the fatty oil and total protein contents of two fermentation products of C. tiglium（two products fermented by Ganoderma lucidum and Beauveria bassiana were named Lingba Junzhi （LBJZ） and Baiba Junzhi （BBJZ） in Chinese）, crude C. tigliurn and defatted C. tigliurn seed powders were determined, respectively, and GC-MS method was used to analyze the chemical constituents of the fatty oils from the four samples mentioned above. RESULTS： The toxic substances of C. tiglium, fatty oils and total proteins were greatly lowered by means of fermentation by Ganoderma lucidum and Beauveria bassiana, and even lower than defatted C. tiglium seed powders. There were 39, 24, 36 and 42 chemical components identified in fatty oils from crude C. tiglium, defatted C. tiglium seed powders, LBJZ and BBJZ by GC-MS analysis. Compared with crude C. tiglium, the fatty oil composition and content of the two fermented C. tiglium changed significantly, and 5 new substances emerged in LBJZ and in BBJZ, respectively. CONCLUSION： The content of toxic substances in C. tiglium reduces significantly after fermentation. The composition of C. tiglium has great changes. The trial lays the material basis for fermentation attenuating the toxic effect and maintaining therapeutic efficacy of C. tiglium.