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目的:探讨醋的种类对醋制草乌生物碱类成分的影响,为筛选炮制辅料用醋提供依据。方法:采用不同类型的米醋炮制草乌,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,比较采用不同类型的醋制备的草乌炮制品中生物碱的含量差异。结果:各炮制品中双酯型生物碱的含量:生草乌>食用乙酸制草乌>工业乙酸制草乌>陈醋制草乌≈龙门米醋制草乌>玫瑰醋制草乌>药典法制草乌;单酯型生物碱的含量:药典法制草乌>食用乙酸制草乌>龙门米醋制草乌≈工业乙酸制草乌>陈醋制草乌≈玫瑰醋制草乌>生草乌。结论:醋制草乌可以达到炮制减毒的效果,食用醋比乙酸的减毒效果更佳。
Objective: To explore the effect of vinegar on the composition of alkaloids from vinegar, and provide the basis for screening vinegar used for processing accessories. Methods: The different types of rice vinegar were used to make Radix Aconiti Kusnezoffii. HPLC was used to determine the contents of three diester alkaloids and three monoester alkaloids in the processed products. The contents of alkaloids in Radix Aconiti Kusnezoffii prepared by different types of vinegar were compared. The difference in content. Results: The content of diester alkaloids in each processed product: Scutellaria baicalensis> Acetobacter m ong> Industrial Acetic acid> Radix Aconiti Preparata> Radix Aconiti Preparata> Rutabaga> Pharmacopoeia Ukraine; Monoester alkaloids content: Pharmacopoeia Lawn grass> Food acetic acid grass> Gantry rice vinegar grass ≈ ≈ industrial acetic acid made of grass> Chen vinegar black ≈ rose vinegar grass> grass black. CONCLUSION: Vinegar can reduce the toxicity of processed foods, while the consumption of vinegar is better than that of acetic acid.