期刊论文

Effects of five processing methods on the content of index components in Mylabris

中文

时珍国医国药

1008-0805

2018

29

7

1620-1622

10.3969/j.issn.1008-0805.2018.07.026

国家中医药管理局中药炮制学重点学科（国中医药人教发【2012】32号） 湖南省“十二五”重点学科中药学专业（湘教发[2011]76号） 湖南中医药大学校级研究生创新课题（2016CX13）

本校为第一机构

目的 研究斑蝥不同炮制方法 (生品、麸炒、米炒、烘制、碱制) 与有效成分斑蝥素含量的相关性, 为阐明炮制品的不同功效和炮制机理奠定基础.方法 采用高效液相色谱法进行含量测定.结果 不同斑蝥炮制品之间斑蝥素含量差异较大, 斑蝥素含量为:烘制＞生品＞米炒＞麸炒＞碱制;斑蝥酸钠含量:生品＞碱制＞烘制＞米炒＞麸炒.结论 不同炮制方法对斑蝥中有效成分斑蝥素和斑蝥酸钠有一定影响.

Objective To study the correlation of different processing methods (cleansing,bran-stir-fried,rice-stir-fried, baking manufacture,alkali manufacture) of Mylabris and the constituents cantharidin and lay the foundation for different effects of processed products. Methods HPLC method was used for the determination of the content. Results The contents of cantharidin in different processed products of Mylabris were different. The content of cantharidin was as follows: baking manufacture > cleansing > rice-stir-fried > bran-stir-fried > alkali manufacture; sodium cantharidin : cleansing > alkali ma...