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目的:优选醋泡马钱子的炮制工艺。方法:采用单因素试验和正交试验优选醋泡马钱子的炮制工艺,考察醋种类、药液比、醋浸时间、水漂时间对马钱子中毒性成分马钱子碱和士的宁含量的影响。采用HPLC测定马钱子碱和士的宁含量含量,色谱条件为依利特Hypersil BDS C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-水-二乙胺(34∶100∶1),检测波长258 nm,流速1 mL·min-1,柱温30℃。结果:醋泡马钱子的最佳炮制工艺为选用香醋,药液比(3∶14),醋浸时间1 d,水漂时间是1 d,马钱子碱和士的宁平均质量分数分别为0.131 5%,0.177 3%。结论:优选的炮制工艺稳定可行、重复性好,可用于降低马钱子毒性。
Objective: To optimize the processing of vinegar bubble Strychnos. Methods: Single-factor experiment and orthogonal experiment were used to optimize the processing technology of Strychnos nux vomica, and the effects of vinegar, liquor-liquid ratio, vinegar leaching time and water-drifting time on strychnine and strychnine Effect of content. The contents of brucine and strychnine were determined by HPLC. The chromatographic conditions were Elite Hypersil BDS C18 column (4.6 mm × 250 mm, 5 μm), mobile phase of acetonitrile-water-diethylamine (34: 100: 1) , Detection wavelength 258 nm, flow rate 1 mL · min-1, column temperature 30 ℃. Results: The best processing technology of Volatilea chinense was the selection of vinegar, liquid ratio (3:14), vinegar leaching time 1 d, water drift time was 1 d, brucine and strychnine average mass fraction Respectively 0.131 5%, 0.177 3%. Conclusion: The optimal processing technology is stable and reproducible, and can be used to reduce the toxicity of brucine.