摘要
目的比较不同炮制方法对细辛中有效成分甲基丁香酚和细辛脂素的含量影响,为细辛减毒保效的最佳炮制方法选择提供实验依据。方法对细辛进行蜜制、酒制、醋制等10种方法炮制处理,然后采用HPLC同时测定其有效成分甲基丁香酚、细辛脂素的含量。结果细辛炮制后,其甲基丁香酚含量酒制后升高,其他炮制方法均有不同程度下降。而细辛脂素含量除了碱制和炒焦外,其他炮制方法均有不同程度升高。结论炮制能够较好地保留细辛中有效成分甲基丁香酚和细辛脂素的含量,同时能使细辛中毒性成分黄樟醚和马兜铃酸A含量降低,因此炮制能够有效的减毒保效。
OBJECTIVE To compare the influence of different processing methods on the content of asarum fat and methyl eugenol in asarum, so as to provide experimental basis for the selection of best processing method. METHODS The contents of its effective component element methyl eugenol, asarum fats were determined by HPLC after asarum was processed by 10 kinds of methods, including honey, wine making, vinegar making etc. RESULTS The methyl eugenol content was increased after wine made, and had different degree of decline after other processing methods. The fat content of asarum had increased after other processing methods except alkali and fried coke.CONCLUSION The asarum preservation processing can kept the contents of methyl eugenol and asarum fats effectively, and can also reduce the contents of toxic ingredients in asarum safrol and aristolochic acid , so the processing can effectively reduced the toxicity and reserve its efficacy.
出处
《今日药学》
CAS
2015年第6期420-422,427,共4页
Pharmacy Today
关键词
细辛
甲基丁香酚
细辛脂素
毒性成分
炮制
asarum
methyl eugenol
asarum fat
toxic ingredients
processing
