基于成分分析和活性评价的延胡索醋制的研究

Study on vinegar-processing of Corydalis Rhizoma based on component analysis and activity evaluation

目的对现代醇提工艺条件下的延胡索醋制工艺进行研究,为全面阐释延胡索醋制的意义提供依据。方法采用HPLC法对延胡索生品及醋制品中10种成分(别隐品碱、海罂粟碱、盐酸黄连碱、盐酸巴马汀、盐酸小檗碱、脱氢紫堇碱、延胡索乙素、紫堇碱、四氢黄连碱、脱氢海罂粟碱)的量进行比较,并对其肠吸收液的血管舒张活性进行比较。结果延胡索醋制品和生品在乙醇提取液中10种成分中有4种成分增加,有6种成分减少。其肠吸收液的血管舒张活性醋制品稍高于生品,但没有显著性差别。结论从成分与活性两者之间的相关性来看,未见样品中这10种成分的量与舒张血管活性之间的直接关联。

Objective To investigate the vinegar-processing technology of Corydalis Rhizoma under the modem alcohol extraction process conditions and to provide the basis for explaining the vinegar-processing significance of Corydalis Rhizoma. Methods The contents of 10 alkaloids （allocryptopine, sea papaverine hydrochloride, berberine, palmatine, berberine, dehydrogenation corydaline, tetrahydropalmatine, corydaline, tetrahydro coptisine, and dehydrogenation sea papaverine） extracted from the viniger-processed Corydalis Rhizoma （VCR） and raw Corydalis Rhizoma （RCR） were analyzed, and the vasodilatation activity of intestinal absorption was compared. Results Among the contents of 10 alkaloids in VCR and RCR, four of them increased while six of them decreased, and the vasodilatation activity of intestinal absorption of VCR was little higher than that of RCR, there was no obvious difference. Conclusion In the view of the correlation between the content of the 10 compounds and the vasodilatation activity of VCR and RCR, there are not direct relationship.