砂烫法与烘烤法对马钱子中抗炎镇痛成分影响

Different Influence by Sand Scalding or Electric Baking to Anti-inflammatory and Analgesic Ingredient in Nuxvomica

目的:建立马钱子士的宁和马钱子碱的含量测定方法,评价砂烫法与烘烤法对二者含量的影响。方法:分别制备砂烫马钱子和烘烤马钱子,采用高效液相色谱法测定士的宁和马钱子碱含量,以C18柱为固定相,乙腈(A):水-乙酸-三乙胺(230∶2.4∶0.4)(B)=11∶89为流动相,检测波长为254nm。结果:以200℃烘烤马钱子30分钟,士的宁和马钱子含量水平与砂烫马钱子水平相当。结论:砂烫马钱子炮制过程温度、时间对生物碱含量影响较大,而烘烤马钱子工艺可控性更强,用来控制马钱子质量优势显著。

Objective： A HPLC based method was established for strychnine and brucine of Nuxvomica, to find the difference between Nux vomica of stir - frying with sand and baking Nuxvomica. Methods： Make two different kinds of Nuxvomica decoction pieces. The analysis was carried out on C ls column by HPLC with acetonitrile （A） ：water - acetic acid - triethylamine （230：2.4：0.4） （ B ） = 11：89 as mobile phase, the detection wavelength was 254 nm. Results： The result shows that the level of strychnine and brucine in sand scalding Nuxvomica, equal to baking ones. Conclusion： As temperature and time is difficult to control for sand scalding Nuxvomica, baking Nuxvomica can be easily controled during Drocessing in actual production