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目的:巴利森苷是天麻中已经明确的具有临床疗效的活性成分之一,其结构式是由天麻素和柠檬酸组成,在蒸煮加热过程中,易发生降解反应,从而使天麻炮制后的天麻素含量增加,本文拟通过一定的技术与方法研究巴利森苷的降解规律。方法:以反应动力学为基础,运用HPLC-DAD-ESI-MSn技术系统研究天麻中主要成分巴利森苷的降解动力学特征和降解机制。结果:温度和p H是影响巴利森苷稳定的主要因素,其降解途径表现为酯键的断裂及天麻素残基的不断丢失,同时推导了巴利森苷可能的降解路径。结论:巴利森苷在一定条件下与天麻素之间可能存在转化,天麻炮制后天麻素含量增加可能来源于巴利森苷类成分的转化,建议在天麻的生产过程中需控制好加工条件,为该药材的后续加工和产业化研究提供参考。
OBJECTIVE: Ballyllin is one of the active ingredients in Gastrodia elata, which has a clear clinical curative effect. Its structure is composed of gastrodin and citric acid. During cooking and heating, Ballysonin is prone to degradation reaction, so Gastrodia elata Element content increased, this paper intends to study the degradation of Balenicin by a certain amount of techniques and methods. Methods: Based on reaction kinetics, HPLC-DAD-ESI-MSn was used to systematically study the degradation kinetics and mechanism of Balenicin, the main component of Gastrodia elata Blume. Results: Temperature and p H were the main factors influencing the stability of barisonin. The degradation pathway showed the breakage of ester bonds and the continuous loss of gastrodin residues, and the possible degradation pathway of barisonin was also deduced. CONCLUSION: Barrynsin may transform with gastrodin under certain conditions. The increase of gastrodin content after gastrulation may result from the conversion of Barison glycosides. It is suggested that the processing conditions should be controlled during the production of gastrodia elata , For the follow-up processing and industrialization of the herbs provide a reference.