| 黄连酒炙过程中5种生物碱的变化研究 |
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| 引用本文： | 降雪,张凡,赵佳丽,李峰,贾天柱.黄连酒炙过程中5种生物碱的变化研究[J].中国中医药信息杂志,2011,18(4):51-53. |
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| 作者姓名： | 降雪 张凡 赵佳丽 李峰 贾天柱 |
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| 作者单位： | 辽宁中医药大学,辽宁省中药炮制工程技术研究中心,国家中医药管理局中药炮制工艺原理重点研究室,辽宁,大连,116600 |
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| 摘 要： | 目的探究黄连炮制过程中5种生物碱的量变和质变。方法采用高效液相色谱法测定不同炮制方法、不同炮制温度对黄连酒炙品中生物碱含量的变化。结果酒炙黄连随着加热温度的增加，小檗碱、巴马汀、药根碱、黄连碱、表小檗碱在160℃时含量最高，此后含量逐渐降低。表小檗碱和黄连碱分别在170、240℃时含量降至最低以致高效液相色谱仪无法检出，在170℃时开始出现新的化学成分小檗红碱。结论黄连酒炙过程中5种生物碱发生了量变与质变，黄酒闷润与加热是关键的步骤，可以促进黄连生物碱的含量增加或转化为新的化学物质。辅料黄酒不能被乙醇替代。
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| 关 键 词： | 黄连 炮制工艺 酒炙黄连 生物碱 |
Change of 5 Alkaloids of Coptis chinensis Franch.Processed with Ricewine |
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| JIANG Xue,ZHANG Fan,ZHAO Jia-li,LI Feng,JIA Tian-zhu.Change of 5 Alkaloids of Coptis chinensis Franch.Processed with Ricewine[J].Chinese Journal of Information on Traditional Chinese Medicine,2011,18(4):51-53. |
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| Authors: | JIANG Xue ZHANG Fan ZHAO Jia-li LI Feng JIA Tian-zhu |
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| Institution: | JIANG Xue,ZHANG Fan,ZHAO Jia-li,LI Feng,JIA Tian-zhu(Liaoning University of TCM,Liaoning Processed Engineering Research Center of TCM,Key Laboratory of Processing Technology and Principle,State Administration of TCM,Dalian 110066,China |
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| Abstract: | Objective To investigate the qualitative and quantitative changes of 5 alkaloids in the processed Coptis chinensis with wine-fired method.Methods The content of alkaloids in Coptis chinensis processed with different methods and temperature were analyzed by HPLC method.Results The content of berberine,palmatine,jatrorrhizine,coptisine and epiberberine in Coptis chinesis Franch.processed with ricewine increased as the heating temperature increased.The content of 5 alkaloids reached to the highest levels at 16... |
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| Keywords: | Coptis chinensis Franch processing technology processed Coptis chinensis with wine |
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