田七素在加工红参中的变化及其转化机理

Variation and Transformation Mechanism of Dencichine in Processing Red Ginseng

试验研究了田七素在红参加工炮制中的变化及其转化机理。以甲醇为溶剂,采用渗淋法进行提取;正丁醇萃取,Sephadex-LH-20凝胶柱分离,经UVI、R1、H-NMR1、3C-NMR和MS/FD鉴定,应用氨基酸自动分析仪对其含量进行测定。结果表明:田七素在鲜人参和生晒参中的含量为0.51%、0.50%,加工成红参后含量降低为0.26%,其机理在于田七素受热发生脱羧降解反应,生成1-醛基-二氨基丙酸,并生成CO2和H2O,从而降低人参的毒性。这一结果揭示了人参加工炮制减毒作用的另外一个机理。

The variation and transformation mechanism of dencichine in processing red ginseng were studied. Methanol was taken as the extract percolation solvent, compounds were extracted by n-BuOH and isolated by Sephadex - LH - 20 gel chromatography,chemical structure was determined by UV, IR, ^1H - NMR, ^13C - NMR and MS/FD, and dencichine content was determined by amino acid automatic analysator. The results show that dencichine content is 0.51%,0.50% in fresh ginseng and desiccate ginseng （sheng sai shen ） but decreases to 0.26% in processed red ginseng. Its mechanism lies in the decarboxylation reaction in which dencichine is decarboxylated into 1-hydroxyl-diaminopropionic acid, CO2 and H2O, thus decreases toxicity of ginseng. This reveals another attenuation mechanism in processing ginseng.