炒苦杏仁炮制原理研究及对炒苦杏仁质量标准的思考

Study on processing principle of stir-fried bitter almonds and thoughts on quality standard of stir-fried bitter almonds

目的:在"杀酶保苷"的基础上,进一步探究苦杏仁后再炒的炮制原理并制定符合其饮片特点的含量限度标准。方法:采用HPLC-MS分析技术和HPLC法探究苦杏仁苷的变化规律,并对市售炒苦杏仁饮片的质量进行考察。结果:苦杏仁后再炒,D-苦杏仁苷含量显著增加,L-苦杏仁苷含量下降;随着炮制程度的加深,D-苦杏仁苷的含量下降。20批炒苦杏仁中苦杏仁苷的平均含量为3.4%。结论:炒制促进了L-苦杏仁苷向D-苦杏仁苷的转化,增加了D-苦杏仁苷的含量;随着炮制火候的加深,D-苦杏仁苷的含量逐渐降低,说明火候对苦杏仁苷有一定影响;故《中华人民共和国药典》(2020年版)中将炒苦杏仁含量限度标准修改为:含苦杏仁苷不得少于2.4%。

Objective:To study the processing principle of stir-fried bitter almonds on the basis of killing enzyme and protecting glycoside,and stablish a new content limit standard of stir-fried bitter almonds.Methods:HPLC-MS and HPLC were used to study the change of amygdalin and the quality of the stir-fried bitter almonds from the market.The results showed that the content of D-amygdalin(The following abbreviations are amygdalin)increased significantly,the content of L-amygdalin decreased;And the content of amygdalin decreased with the degree of processing.The average content of amygdalin in 20 batches of stir-fried bitter almonds was 3.4%.Conclusion:Stir-frying promotes the transformation from L-amygdalin to D-amygdalin,increases the content of D-amygdalin;And the content of D-amygdalin decreases gradually with the processing time.Therefore,in Pharmacopoeia of the Peoples Republic of China(2020 Edition),the content limit standard of stir-fried bitter almonds is revised as:the content of amygdalin shall not be less than 2.4%.