摘要
目的探究温度对烘黄连、酒黄连和胆黄连中生物碱成分的影响。方法采用高效液相色谱法测定黄连不同炮制品在不同炮制温度下生物碱含有量的变化。结果黄连不同炮制品中表小檗碱、黄连碱、巴马汀、小檗碱含有量随着温度的升高呈降低趋势。不同温度下,4种炮制品中巴马汀含有量差别不明显。120℃和140℃时,12.5%酒润烘干品中生物碱总体上最高;160℃和180℃时,60%酒润烘干品中生物碱总体上最高。结论与胆汁相比,黄酒更能促进对黄连中生物碱的溶出。
AIM To investigate the effect of processing temperature on change of alkaloids in Coptis chinensis Franch.METHODS The content of alkaloids in Coptis chinensis Franch processed with different methods and temperature were analyzed by HPLC.RESULTS The contents of four alkaloids in Coptis chinensis Franch（epiberberine,coptisine,palmatine and berberine） showed a declining trend with temperature rise except palmatine.The content of alkaloids in Coptis chinensis Franch processed with 12.5% wine reached the highest level at 120 ℃ and 140 ℃ while Coptis chinensis Franch processed with 60% wine reached the highest level at 160 ℃ and 180 ℃,respectively.CONCLUSION As compared with bile,rice wine can greatly promote the dissolution of alkaloids in Coptis chinensis.
出处
《中成药》
CAS
CSCD
北大核心
2012年第11期2174-2178,共5页
Chinese Traditional Patent Medicine
关键词
黄连
温度
炮制工艺
生物碱
Coptis chinensis Franch.
temperature
processing technology
alkaloids
