补阳还五汤中苦杏仁苷的存在形式及其产生机制

Isomers of amygdalin in BUYANG HUANWU TANG and its production

目的 研究补阳还五汤中苦杏仁苷的存在形式及其产生机制。方法 采用各种柱层析对桃仁及补阳还五汤中的苦杏仁苷进行分离 ,通过各种光谱和波谱技术进行结构鉴定。结果 从补阳还五汤水煎液的正丁醇萃取部分分离得到苦杏仁苷 ,发现其为一对 D、L 差向异构体 ,含量之比约为 1∶ 1。桃仁单味药水煎结果与复方相同 ,95 %乙醇回流仅得到 D-苦杏仁苷 ,且 D -苦杏仁苷在 10 0℃水中回流未出现差向异构化。结论 D -苦杏仁苷的异构化是高温水环境下桃仁中物质相互作用的结果 ,与补阳还五汤中其它单味药无明显相关性 ;

Object To study the isomers of amygdalin in BUYANG HUANWU TANG and its production Methods Amygdalin was isolated from both peach seeds and BUYANG HUANWU TANG by using various column chromatography Their structures were identified by the various spectral data Results Amygdalin had been isolated from n BuOH fraction of aqueous extract of BUYANG HUANWU TANG and found to be a pair of D , L epimers and their ration was 1∶1 It was also found that the structures and the ration of D , L epimers of amygdalin in decoction of single peach seed were similar to that in BUYANG HUANWU TANG. The peach seed only gave D amygdalin when it was extracted in 95% EtOH at reflux temperature, and D amygdalin cannot be isomerized when it was treated in water at 100 ℃ Conclusion Isomerization of D amygdalin results from interaction between it and other compounds of peach seed in water at high temperature, and has no evident relation to other constituents in BUYANG HUANWU TANG L amygdalin is a new compound generated due to decoction of peach seed