市售黑顺片口尝味道与生物碱及胆巴含量的关系探讨

Discussion on Relationship between Taste of Commercially Available Heishunpian and Content of Alkaloid and Brine

目的:探讨黑顺片中生物碱含量及胆巴残留量与其味觉的关系,为黑顺片质量控制标准的完善提供参考。方法:高效液相色谱法(HPLC)检测黑顺片中6种生物碱成分的含量;Na 2EDTA络合滴定法检测胆巴残留量,结合人工口尝对黑顺片味道的测评,综合分析市售黑顺片样品间味道差异与两类成分的关系。结果:32批市售黑顺片中,单酯型生物碱总量均符合《中华人民共和国药典》(以下简称《中国药典》)2015年版规定;26批黑顺片的双酯型生物碱含量符合《中国药典》2015年版规定,有6批样品质量分数为0.021%~0.030%,合格率为81%,口尝麻舌感明显的黑顺片样品双酯型生物碱含量偏高;胆巴质量分数为1.85%~8.95%,咸味明显的黑顺片样品胆巴残留量偏高;收集的样品中黑顺片味道差异较大,符合《中国药典》2015年版“味淡”要求的约占16%。结论:收集的样品中黑顺片大多符合《中国药典》2015年版中生物碱的质控标准,但味道不合格的比较普遍,双酯型生物碱含量与黑顺片口尝麻舌感有关联性;胆巴含量与咸味有关联性,建议制定相应的胆巴残留量化标准。

Objective:To explore the relationship between the alkaloid content in Heishunpian the residual amount of brine along with the sense of taste,so as to provide a reference for the improvement of the quality control standards of Heishunpian.Methods:The contents of six alkaloids in Heishunpian were detected by high performance liquid chromatography.The residual brine was detected by Na 2EDTA complexometric titration.Combined with the taste evaluation of Heishunpian,comprehensive analysis of the relationship between taste difference and two types of ingredients in commercially available Heishunpian.Results:Of the 32 commercially available Heishunpian,the total amount of monoester alkaloids complied with the Chinese Pharmacopoeia 2015 edition;the total amount of diester alkaloids of 22 Heshunpian conformed to the Pharmacopoeia standards,and only 6 samples contained 0.021% to 0.030%,higher than the required by Chinese Pharmacopoeia,the taste of diester-type alkaloids in Heshunpian with a tingling taste is high.The content of brine is between 1.85% and 8.95%,and the amount of residual brine is high in the salty Heishunpian.The taste of commercially available Heshunpian varies widely,accounting for about 16% of the pharmacopoeia's"light taste"requirements.Conclusion:Most of the commercially available Heishunpian meet the quality control standards of alkaloids in the Pharmacopoeia,but the taste is generally unqualified.The content of diester alkaloids is related to the numbness of tongue of Heishunpian,the content of brine is related to the taste.It is recommended to develop corresponding quantification standards for brine residues.