乌头炮制品煎煮前后生物碱含量变化的初步研究

Prcliminary Studies on the Changes of alkaloid contents in Processed Wu Tou Before and After Boillng

采用薄层扫描法（ＴＬＣＳ）测定乌头炮制品（制川乌、创草乌）煎煮前后乌头生物碱含量变化及其在复方的煎煮液中含量，结果表明制川乌和制草乌在常规水煎煮２．５ｈ后，乌头生物碱量降低２～５倍和１．５～４倍。复方水煎液中乌头生物碱（乌头碱、中乌头碱、次乌头碱）含量为０．００５３％～０．０３９７％。

The Purpose of this research is to determine be changes of alkaliod contentsin processed Wu Tou/Radix Aconiti Preparata(Abbr.R.A.P);Radix Aconiti KusnezoffiiPreparata(Abbr R.A.K.P.)/before and after boiling,and to determine the alkaliod con-tents in boiled composite liquid.The results indicate the alkaliod contents in R.A.P. and R.A.K.P decrease 2～5 times and 1.5～4 times respectively, and the alkaliod contents inboiled composite liquid is 0.0053%～0.0397%.