狼毒(月腺大戟)醋制前后化学成分变化规律的研究

Variation regularity of chemical constituents contained in Euphorbia ebracteolata before and after roasting with vinegar

目的:研究狼毒(月腺大戟)醋制前后化学成分的变化规律。方法:采用比色法,Kedde显色剂显色,测定醋制前后狼毒饮片中毒性成分总内酯含量的变化;采用高效液相色谱法,Kromasil-ODS柱(4.6 mm×250 mm,5μm),检测波长290nm,柱温25℃,乙腈-水梯度洗脱,流速1 mL.min-1,同时测定醋制前后狼毒饮片中有效成分狼毒乙素、狼毒丙素的含量变化。结果:狼毒饮片醋制后其毒性成分总内酯含量降低,由0.60降至0.45 mg.g-1。有效成分狼毒乙素、狼毒丙素含量均有不同程度提高;建立的特征图谱信息丰富,可以反映醋制前后化学成分的整体变化规律。结论:狼毒饮片醋制后化学成分发生明显变化,其醋制后降低毒性,增强疗效可能与这些成分变化有关。

Objective： To study the variation regularity of chemical constituents contained in Euphorbia ebracteolata after vine gar processing. Method ： The colorimetric method was adopted for determining the variation of total lactone content in toxic constituents contained in E. ebracteolata decoction, with Kedde as the coloring reagent. The HPLC method was used for detecting the content varia tion of jolkinolide B and jolkinolide C, both were active constituents contained in E. ebracteolata decoction, before and after roasting with vinegar, in which KromasilODS column （4. 6 mmx 250 ram, 5 ixm） was adopted, with the detection wavelength of 290 nm, col umn temperature at 25 °C, gradient elution with acetonitrile and water and the flow rate of 1.0 mL . min 1. Result ： After roasting with vinegar, the total lactone content in E. ebracteolata was reduced from 0.60 to 0.45 mg . g -1, with active constituents, jolkinolide B and jolkinolide C, increased to varying degrees. The established chromatographic fingerprint contained risk information and could re flect the overall variation regularity of chemical constituents after roasting with vinegar. Conclusion： The chemical constituents of E. ebracteolata show significantly changes, especially a reduced toxicity, after roasting with vinegar. The increase in its efficacy may be related to the variation of these constituents.