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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。
In order to study the effect of vinegar on the composition of saponins in the n-butanol fraction of Pokeweed and Kelu, compare the changes of the content before and after the vinegar of the main toxic components in the pipiens pilosula EsB and Escoloside C (EsC) “Chinese Pharmacopoeia” vinegar Sunburn process, the commercial part of Butyl alcohol to simulate vinegar; Meridian method with commercial Butyl alcohol part of vinegar before and after the vinegar-based components of saponins; HPLC-ELSD method to detect toxic components EsC and EsB in the business Terrestrial products, vinegar products in the content of cessna vinegar before and after the content of changes. The results showed that the contents of nosocomial saponins in Escherichia coli were all decreased to some extent except EsA, and the composition of saponins changed significantly. However, no new compounds were found after vinegar treatment. The mass fraction of EsC and EsB in commercial land were 0.12% and 0.20% respectively, and decreased to 0.48% and 0.094% after vinegar control. The results showed that vinegar could significantly change the compositions of the saponins in the n-butanol fraction of Pusilu and Pokeweed, significantly reduce the content of toxic saponins EsC and EsB, indicating the scientific nature of the Pseudostellaria spp.