不同炮制方法对瑞香狼毒化学成分的影响

Initial study on effection of different processing methods on the Stellera chamaejasme chemical constituents

目的考察不同炮制方法对瑞香狼毒化学成分的影响。方法采用系统预试法,包括理化和薄层色谱(TLC)鉴别,检测瑞香狼毒生品和炮制品中化学成分的异同。结果 (1)瑞香狼毒生品和炮制品中均含有糖类、苷类、酚类、鞣质类、有机酸类、皂苷类、黄酮类、甾体、三萜类、香豆素内酯类成分,可能含有挥发油、油脂类成分。水提液中酚类、鞣质类和皂苷类成分有差异。(2)水提液中,奶制品的黄酮类成分含量较低;乙醇提取液中,生品和三种炮制品的黄酮类成分基本相同。(3)水提取液中,醋制品的香豆素内酯类成分含量较高;乙醇提取液中,奶制品的香豆素内酯类成分含量较低。(4)水提取液中,生品的萜类成分含量较高;乙醇提取液中,生品和奶制品的萜类成分含量较高。结论不同炮制方法对瑞香狼毒的化学成分都有影响。

Objective To study the effects of different processing methods on chemical constituents of Stellera chamaejasme. Methods The systematic preliminary tests were used including physical and chemical identification and thin layer chromatography（TLC） identification to detect the differences and similarities of chemical components of Stellera chamaejasme and processed products. Results（1） Stellera chamaejasme and processed products all contain ingredients of carbohydrate, glycoside, phenols, tannin, organic acid, saponins, flavonoids, steroid, triterpenes and coumarin lactone, and may contain volatile oil and cerolein. In water extraction, there were differences on phenols, tannin and saponins.（2） In water extraction, the flavonoids of dairy products was low. In ethanol extraction, the flavonoids of Stellera chamaejasme and three processed products were essentially the same.（3） In water extraction, the coumarin lactone of processing with vinegar was high. In ethanol extraction, the coumarin lactone of dairy products was low.（4） In water extraction, the terpenoid of Stellera chamaejasme was high. In ethanol extraction, the terpenoid of Stellera chamaejasmeand dairy products were low. Conclusion Different processing methods all have an impact on the chemical constituents of Stellera chamaejasme.