摘要
目的:明确苦杏仁各炮制品,尤其是燀苦杏仁与燀炒品的异同点,检验苦杏仁燀后炒的必要性。方法:通过苦杏仁酶活性的检测,考察各炮制方法的杀酶效果;采用高效液相法测定各炮制品及生品中苦杏仁苷的含量;采用小鼠急性毒性试验测定各炮制品及生品的LD50,综合比较各炮制品,尤其是燀品与燀炒品的异同。结果:各炮制品较生品的苦杏仁苷含量均有所降低,但相互间差别不大,炮制后燀品在苦杏仁苷含量上略高于燀炒品,急性毒性燀炒品与各炮制品相比也无明显差异。结论:苦杏仁各炮制品均可达到杀酶保苷作用,燀炒法工艺繁琐,且外形不美观,不建议使用。
Objective： To confirm the similarities and differences of processed products of bitter almond, find out the necessity of frying after cooking within processing bitter almond. Method ： Considering the following factors , to compare the 4 traditional processed products of bitter almond： amygdalin content determined by HPLC;Test activity of Enzyme;Acute toxicity LD50 , for Kunming mouse. Results： Amygdalin content of cooking processed products is higher than the fry cooking one right after being processed. Conclusion：All the four processing products can kill the enzyme and protect amygdalin; frying-cooking is not suggested.
出处
《亚太传统医药》
2012年第6期48-50,共3页
Asia-Pacific Traditional Medicine
关键词
苦杏仁
炮制
苦杏仁苷
急性毒性
Bitter Almond
Processing
Amygdalin
Acute Toxicity
