陕西产延胡索产地加工和炮制一体化的研究

Research on integration of habitat processing and further processing of the fresh crude Corydalis Radix from Shanxi province

关键词:  延胡索  延胡索乙素  去氢紫堇碱  原阿片碱

Key words:  Corydalis Radix  tetrahydropalmatine  dehydrocorydaline  protopine

摘要:

[目的]对陕西产鲜品延胡索产地加工和炮制一体化方法的研究。[方法]将鲜品延胡索分别经水煮、醋煮、醋炙和酒炙等炮制后,采用反相高效液相色谱法对各样品水提物和醇提物中延胡索乙素、去氢紫堇碱和原阿片碱进行含量测定,比较不同炮制方法对这3种药效成分的影响。[结果]延胡索经醋炙、醋煮、酒炙等炮制后,均能增加水提液、醇提液中去氢紫堇碱、延胡索乙素、原阿片碱含量。延胡索鲜品直接醋炙、醋煮、酒炙可使去氢紫堇碱、延胡索乙素含量较高。[结论]延胡索炮制工艺可采用鲜品产地加工和炮制一体化的操作方式。

Abstract:

[Objective] To study the integration of habitat processing and further processing of the fresh crude Corydalis Radix from Shanxi province. [Methods] The fresh crude Corydalis Radix was separately boiled by water and vinegar, separately stir-fried with vinegar and wine. The dehydrocorydaline tetrahydropalmatine and protopine in every sample's water extract and ethanol extract were assayed by RP-HPLC to compare different processing ways. [Results] Stir-frying with vinegar, wine and vinegar-boiling could increase the content of dehydrocorydaline tetrahydropalmatine and protopine in both water extract and ethanol extract. Directly processed could increase the content of the above compositions. [Conclusion] Habitat processing and further processing of the fresh crude Corydalis Radix can he cornloine}l.