醋制对商陆及商陆正丁醇部位中皂苷类成分含量的影响

为研究醋制对商陆及商陆正丁醇部位皂苷类成分的影响,比较商陆中主要毒性成分商陆皂苷B(EsB)和商陆皂苷C(EsC)醋制前后含量的变化,依据商陆《中国药典》醋炙工艺,将商陆正丁醇部位进行模拟醋制;采用液质联用法对商陆正丁醇部位醋制前后皂苷类成分进行研究;采用HPLC-ELSD方法检测毒性成分EsC和EsB在商陆生品、醋制品中的含量,考察商陆醋制前后的含量变化。结果显示,商陆正丁醇部位中除商陆皂苷甲(EsA)以外,各商陆皂苷类成分含量均不同程度下降,皂苷类化合物组成显著变化,但醋制后未见新化合物生成;含量测定发现生商陆中EsC和EsB的质量分数分别为0.12%,0.20%,醋制后下降为0.48%,0.094%。表明醋制能够显著改变商陆及商陆正丁醇部位中皂苷类成分的组成,显著降低毒性皂苷EsC和EsB的含量,表明商陆采用醋制法炮制的科学性。

Effect of vinegar processing on esculentosides in n-BuOH fraction and main toxic components in Phytolaccae Radix

This study was to investigate the effect of vinegar processing on esculentosides in n-BuOH fraction and the contents of the main toxic components esculentoside B (EsB) and esculentoside C (EsC) in Phytolaccae Radix pieces. n-BuOH fraction of Phytolaccae Radix pieces was processed with vinegar according to the processing method in Chinese Pharmacopoeia. HPLC-MS-MS was adopted to analyze the esculentosides composition changes in n-BuOH fraction before and after vinegar processing. HPLC-ELSD was used to detect EsC and EsB contents in raw and vinegar processed Phytolaccae Radix pieces, and investigate the content changes before and after vinegar processing. Results showed that the esculentosides contents in n-BuOH fraction were significantly decreased except esculentoside A (EsA); there were significant changes in saponins compositions, but no new compounds were generated in n-BuOH fraction after vinegar processing. The contents of EsC and EsB were 0.12% and 0.20% respectively in raw Phytolaccae Radix, and decreased to 0.048% and 0.094% accordingly after vinegar processing. It showed that vinegar processing could significantly change the composition of esculentosides in n-BuOH fraction from Phytolaccae Radix and reduce the contents of toxic components EsC and EsB, indicating the scientificity of vinegar processing for Phytolaccae Radix.