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本文应用薄层扫描法对槟榔的生品、炮制品(清炒、炒焦、炒炭)中有效成分槟榔碱进行了测定。结果表明:随着槟榔与水接触的时间或受热时间的增加,槟榔碱的含量逐渐降低,这与传统上认为槟榔“见火无功,见水无功”的说法相符。本文为制定槟榔的炮制工艺,提供了一定的理论依据,且测定方法较药典法简便。快速、灵敏。
In this paper, thin-layer scanning method was used to determine the iscoline in the betel nut raw products, processed products (fried fried, fried coke, fried charcoal). The results showed that the content of arecoline gradually decreased with the increase of contact time or heating time of betel nut with water, which was consistent with the traditional view that betel nut “seeing no effect on the fire and seeing no water”. This article provides a certain theoretical basis for the preparation of betel nut processing technology, and the determination method is simpler than the pharmacopoeia method. Fast and sensitive.