甘遂不同炮制品中二萜类成分的变化研究

Change of diterpenoids in different processed products of Euphorbia kansui

目的比较甘遂炮制前后各炮制品中二萜类成分甘遂萜酯B和甘遂萜酯A含有量的变化,以期揭示上述成分与甘遂醋炙减毒作用的关联性。方法采用HPLC法测定甘遂各炮制品中二萜类成分甘遂萜酯A、甘遂萜酯B,以X TerreRP C18色谱柱(4.6 mm×150 mm,5μm)为固定相;流动相为甲醇(A)-水(B)二元梯度洗脱,体积流量1.0 mL/min,检测波长235 nm,柱温38℃。结果假白榄烷型二萜类成分甘遂萜酯A和甘遂萜酯B经炮制后均有所降低,其质量分数高低顺序为生品>清炒品>醋润品>醋炙品。结论甘遂醋炙前后甘遂萜酯A与甘遂萜酯B的含有量变化与甘遂醋炙减毒有一定的关联性。

AIM To compare the contents change of kansuinine B and kansuinine A in Kansui Radix before and after being processed with vinegar, and to reveal the correlation between the composition and detoxication of Kansui Radix stir-frying with vinegar. METHODS HPLC was used to detect the contents of kansuinine B and kansuinine A with X Terre RP C18 column （4.6 mm ×150 mm, 5 μm）. The mobile phase was gradient eluant of methanol and H20 with the flow rate 1.0 mL/min, and the detection wavelength was set at 235 nm and with column temperature of 38℃. RESULTS The contents of kansuinine A and kansuinine B decreased after being processed with vinegar, their contents from high to low was as follows ： the crude Kansui Radix, simple stir-frying Kansui Radix, Kansui Radix infiltrated with vinegar, Kansui Radix stir-frying with vinegar. CONCLUSION The contents change of kansuinine A and kansuinine B may point out that there is a certain correlation between terpe- noids contents and detoxication of vinegar-preparation.