青娘虫炮制前后不同部位斑蝥素含量的变化

Contents of Cantharidin in Different Parts of Lytta caragane Pallas before and after Processing

目的:比较青娘虫炮制前后不同部位斑蝥素含量的变化,探究炮制对斑蝥素的影响。方法:GC法,色谱柱:HP-5(0.530mm×30m,2.65μm);柱温:165℃,进样口温度:200℃;检测器温度:250℃;流速:1.5mL·min^-1;进样量:1μL。结果:米炒后青娘虫中斑蝥素含量明显降低,头足翅中斑蝥素含量较低,同等重量下炮制前后的青娘虫(整虫)中的含量,都低于去头足翅的青娘虫中的斑蝥素含量。结论:生品青娘虫头足翅中含有斑蝥素,可以入药。青娘虫传统米炒、去头足翅的炮制方法具有科学性。

Objective:To explore the effects of processing on the changes of cantharidin in different parts of Lytta caragane Pallas.Methods:Gas chromatography was used.The column was HP-5 (0.530 mm × 30 m,2.65 μm).The column temperature was 165 ℃.The inlet temperature was 200 ℃ and the flame ionization detector temperature was 250 ℃.Results:The contents of cantharidin were reduced after rice stir-frying.The contents of cantharidin in raw head,limbs and wings were low.Conclusion:Raw head,limbs and wings contain cantharidin,which can be used as medicine.The traditional processing method of rice stir-fry and the removing of head,limbs and wings is scientific.