干蟾皮炮制前后两种毒性成分的含量比较

Comparative Study on Two Toxic Components in Crude and Processed Bufo Bufo Gargarizans

目的:测定干蟾皮饮片(生品)和制干蟾皮饮片(砂炒)中2种主要毒性成分含量,分析炮制对毒性成分的影响。方法:收集10批干蟾皮饮片,8批制干蟾皮饮片,采用HPLC-DAD法测定样品中华蟾酥毒基和脂蟾毒配基的含量。结果:在干蟾皮中华蟾酥毒基的含量均值为0.51(0.14~1.74)mg·g^(-1);脂蟾毒配基的含量均值为0.75(0.02~3.16)mg·g^(-1);在制干蟾皮中华蟾酥毒基的含量均值为0.17(0.02~0.41)mg·g^(-1);脂蟾毒配基的含量均值为0.22(0.004~0.87)mg·g^(-1)。结论:炮制品中2种毒性成分的含量低于干蟾皮药材;华蟾酥毒基和脂蟾毒配基成分的含量下降是经炮制而减毒的。

Objective:The aims of present study are to determine the contents of two toxic components in B.bufo gargarizans before and after processing.Methods:Ten batches of crude samples and eight batches of processed samples were collected.An HPLC-DAD method was used to determine their contents of cinobufagin and resibufogenin.Results:The average contents of cinobufagin and resibufogenin in the crude samples were 0.51(0.14-1.74)mg·g^(-1)and 0.75(0.02-3.16)mg·g^(-1).The average contents of cinobufagin and resibufogenin in the processed samples were 0.17(0.02-0.41)mg·g^(-1)and 0.22(0.004-0.87)mg·g^(-1).Conclusion:The contents of cinobufagin and resibufogenin in the fried dried B.bufo gargarizans were lower than those in the raw products.The content changes of cinobufagin and resibufogenin may be one of the intrinsic mechanisms of toxicity attenuation.