甘遂醋炙前后化学成分的变化

Study on chemical changes of constituents of the raw and processing Euphorbia Kansui root

目的:比较甘遂不同极性部位在炮制前后整体化学成分的变化,初步探讨甘遂醋炙减毒的物质基础。方法:将生甘遂和醋甘遂醇提物经萃取得到不同极性部位,采用高效液相色谱法进行分析,比较其不同极性部位的HPLC图谱。结果:生甘遂经醋炮制后,原有成分含量发生变化。以氯仿和乙酸乙酯部位含量变化尤为明显。结论:甘遂炮制后有新成分产生,也有原成分消失,部分成分含量变化明显。

OBJECITVE To compare the chemical changes of whole constituents with different polar parts of the raw and prepared kansui root in order to discuss the mechanism of synergia and detoxication. METHODS Different polar parts extracted from the ethanol extracts of the raw and vinegar-preparing kansui root and analyzed with HPLC respectively, moreover, compared the fingerprints. RESULTS The raw kansui prepared by vinegar caused the original constituents changed, especially the part of chloroform and acetic ether have significantly changed. CONCLUSION Some new constituents were produced by preparing the raw kansui,meanwhile, some constituents disappeared.