摘要
目的:从成分差异性的角度研究炮制前后姜黄连的成分含量变化,初步探讨姜黄连"以热治寒"的物质变化基础。方法:采用HPLC-UV法对比炮制前黄连、生姜以及炮制后姜黄连中盐酸小檗碱、巴马汀碱、6-姜酚的含量变化,用数据分析炮制前后姜黄连的物质变化和药性的关系。结果:黄连在用生姜炮制后盐酸小檗碱、巴马汀碱的含量由84.82、49.08 mg/g降至61.27、37.61 mg/g(P<0.05),生姜在炮制黄连后6-姜酚的含量由1.13 mg/g降至0.78 mg/g(P<0.05)。结论:炮制后姜黄连中的盐酸小檗碱、巴马汀碱(清热燥湿成分)的含量有了不同程度的减少,增加了6-姜酚(温热止呕成分)的含量;这就证明了生姜很可能用它的温热之性降低了黄连的苦寒伤胃的成分;6-姜酚可能是姜黄连"反制"的药性变化基础。
Objective:To discuss the'Counter Processing Principle'of prepared rhizoma coptidis with rhizoma zingiberis recens juice from change of content from before and after processing.Methods:The contents of berberine hydrochloride,Palmatine chloride and 6-Gingerol were compared before and after processing by HPLC-UV method.The relationship between substance change and drug property of Rhizoma Coptidis before and after processing was analyzed by data.Results:After processing with ginger,the content of berberine hydrochloride and Palmatine chloride decreased from 84.82 mg/g and 49.08 mg/g to 61.27 mg/g and 37.61 mg/g(P<0.05).The content of 6-Gingerol in the processed ginger changed from 1.13 mg/g to 0.78 mg/g(P<0.05).Conclusion:After the processing,the content of berberine hydrochloride and Palmatine chloride was reduced in varying degrees,and the content of 6-zingiberol was increased.This proves that it is likely to use ginger’s warm to reduce Coptis’s bitter,6-gingerol may be substance foundation of the clash processing.
作者
黄文娟
刘晶
陈良
HUANG Wen-juan;LIU Jing;CHEN Liang(The Affiliated Hospital of Traditional Chinese Medicine,Xinjiang Medical University,Urumqi Xinjiang 830000,China)
出处
《中医药导报》
2019年第4期52-54,共3页
Guiding Journal of Traditional Chinese Medicine and Pharmacy
基金
新疆医科大学科研创新基金项目-炮制专项(ZYY2016PZ03)
关键词
黄连
生姜
盐酸小檗碱
6-姜酚
Huanglian(Rhizoma Coptidis)
Shengjiang(Rhizoma zingiberis recens)
Berberine hydrochloride
6-Gingerol
