蜜炙对马兜铃中马兜铃酸类物质含量的影响

Effect of Honey-toasting on the Constituents and Contents of Aristolochic Acid Analogues in Aristolochiae Fructus

目的:从化学角度探讨马兜铃蜜炙减毒的程度。方法:采用HPLC法测定马兜铃蜜炙前后几种主要马兜铃酸类成分的含量,并结合其他色谱峰的变化情况综合分析蜜炙减毒的程度。结果:马兜铃经蜜炙后,几种马兜铃酸类物质有不同程度的降低并且有新的物质生成。结论:马兜铃经蜜炙后,其化学成分发生了质和量的变化,证实蜜炙能够减毒。

Objective ： To evaluate the degree of de-toxification of Aristolochiae Fructus by honey-toasting technology from chemical viewpoint. Methods ： The contents of aristolochic acid analogues （AAs） in Aristolochiae Fructus and its honey-toasted product were determined by HPLC, and the degree of de-toxicfication was evaluated comprehensively. Results：After honey-toasted,the contents of AAs decreased to varying degrees, and some new compounds were found. Conclusion ： The constituents and contents of Aristolochiae Fructus change after honey-toasted,which indicate honey-toasting can reduce the toxicity of Aristolochiae Fructus.