摘要
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 processing technology of Strychni Semen with vinegar. Method： Single factor tests and orthogonal test were optimized processing technology of Stryehni Semen with vinegar, effects of kinds of vinegar, ratio of drug and liquid, vinegar soaking time and blanching time on the contents of brucine and strychnine were investigated. The contents of brucine and strychnine were determined by HPLC, chromatographic conditions were as follows： 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 ℃. Result： The best processing technology of Strychni Semen with vinegar was： balsamic vinegar, proportion of drug and liquid （3： 14） , vinegar soaking time I d and blanching timel d. The contents of brucine and strychnine were 0. 131 5% , 0. 177 3% , respectively. Conclusion： Optimized processing technology was stable, feasible and reproducible, it could be used to reduce toxicity of Strychni Semen.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第21期13-15,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家中医药管理局中医药行业科研专项(201007011)
关键词
醋
马钱子
马钱子碱
士的宁
正交试验
vinegar
Strychni Semen
brucine
strychnine
orthogonal test
