马钱子及其不同炮制品水煎出物中士的宁和马钱子碱的含量测定

Determination of Strychnine and Brucine in the Decoction of Semen Strychni and Its Different Processed Products

目的用HPLC法对马钱子的江西法炮制品及其改良法炮制品的水煎出物中士的宁和马钱子碱含量进行测定。方法色谱柱填料为硅胶,流动相为正己烷-二氯甲烷-甲醇-浓氨水(47.5∶47.5∶5∶0.35),检测波长为254 nm。结果江西法炮制品及其改良法炮制品中士的宁和马钱子碱的含量较低。其中以醋浸砂炒品中的含量为最低。结论江西法及其改良法炮制的马钱子比其砂烫法和油炸法更易降低毒性,使其安全范围增大,从而提高其临床用药的安全性。

Objective HPLC method was used to determine strychnine and brucine in the decoction of Semen Strychni and its processed products of Jiangxi methods and innovated methods. Medulla SiO2 was used as the stationary phase, n-hexane： dichloromethane： methanol ： ammonia （47.5 ： 47.5 ： 5 ：0.35） as the mobile phase, with detection wavelength at 254 nm. Result The contents of strychnine and brucine in the processed products of diangxi methods and innovated methods were low. The content of that in acetic acid-soaked product scalded with hot sand was the lowest. Conclusion Semen Strychni and its processed products of diangxi methods and innovated methods can lower the toxicity and improve the safety of clinical use.