甘遂炮制前后整体化学成分变化的研究

Study on the Chemical Changes of Whole Constituents in the Preparing Process of Kansui Root

目的:研究甘遂在炮制前后化学成分的整体变化,以揭示炮制减毒、增效的物质基础。方法:取甘遂生品和炮制品,分别用水和甲醇提取,提取液进行高效液相色谱分析。比较甘遂生品及醋制品醇提取液和水提取液的色谱图。结果:甘遂经过炮制后水煎液中,有7个原有成分消失,产生了4个新成分,同时有4个成分的含量显著下降。甘遂炮制后的醇提取液中原有的2个成分消失了,有1个新成分生成,同时有1个成分的含量下降,6个成分的含量显著上升。结论:甘遂炮制增效、减毒的物质基础可能是有毒成分的消失或含量减少,这些消失或含量减少的成分转变成了新成分或者在水中溶解度小而在醇中溶解度大的成分。

Objective ： To study the chemical changes of whole constituents in the preparing process of kansui root in order to uncover the mechanism of detoxication in preparing process. Methods ： The raw and prepared kansui were extracted with water and methanol and analyzed with HPLC respectively. Results： Seven constituents disappeared in the prepared kansui and four new consitituents were produced in the water extracts. The concentration of four other constituents decreased. In the methoanol extract, two constituents disappeared and one constituent produced during preparing process. The concentration of six other constituents increased in the methanol extracts. Conclusion ： The mechanism of detoxication of kansui root preparing process is may be that the toxic constituents decomposing or water solubility reducing.