水蛭炮制前后质量比较

Quality comparison of Hirudo before and after processed by French chalk

目的:讨论炮制方法对水蛭的影响。方法:以热浸法测定水溶性浸出物与醇溶性浸出物的含量;以凝血酶法测定水蛭素的含量;以HPLC测定次黄嘌呤的含量。结果:生水蛭的含水量,水溶性浸出物含量,醇溶性浸出物含量,水蛭素含量,均高于制水蛭的含量,而制水蛭的次黄嘌呤含量则高于生水蛭的次黄嘌呤含量。结论:滑石粉炒水蛭使水蛭药性峻烈的活性成分含量降低,从而降低毒性,缓和其破血通经之性。

Objective： To evaluate the effects of processing methods of Hirudo. Method： Both water and alcohol extracts of Hirudo were studied according to Chinese Pharmacopeia （ Edition 2005）. The content of hypoxanthine in Hirudo was measured by high performance liquid chromatography （HPLC） and Hirudin was determined by thrombin. Result： The contents of water, water soluble extraction, ethanol soluble extraction and hirudin in crude Hirudo are higher than those in processed Hirudo. But the contents of hypoxanthine in processed Hirudo is higher than in crude Hirudo. Conclusion： Hirudo fried by French chalk can decrease the active components with high intensive drug property, accordingly the toxicity of Hirudo was decreased. As a result, the effects of Hirudo as invigorate the circulation of blood and stimulate the menstrual flow were abated.