【摘要】 目的:比较各种炮制方法对关木通减毒存效作用,选择最佳的关木通炮制方法。方法:以关木通生品及各炮制品中马兜铃酸A、齐墩果酸及常春藤皂苷元含量为指标,比较了5种炮制方法(醋炙、蜜炙、姜炙、碱制、盐炙)减毒存效效果。结果:生品、醋炙品、蜜炙品、姜炙品、碱制品、盐炙品中马兜铃酸A含量分别为0.27%,0.13%,0.15%,0.20%,0.14%,0.18%;齐墩果酸含量分别为0.21%,0.15%,0.20%,0.13%,0.01%,0.01%;常春藤皂苷元含量分别为0.11%,0.08%,0.09%,0.07%,0.01%,0.01%。结论:关木通最佳减毒存效炮制方法为蜜炙法。更多还原

【Abstract】 Objective:Study on toxicity attenuation and efficacy reservation of Manchurian Dutchmanspipe Stem following five different processing methods,and to collect best processing methods.Method: Five methods of processing herbs with vinegar,honey,ginger,alkali and salt were compared focusing on the optimal toxicity attenuation effect with content of aristolochic acid,hederagenin and oleanolic acid(OA) from Manchurian Dutchmanspipe Stem as evaluated index detected by RP-HPLC.Result: Content of aristolochic acid in raw herbs and the herbs processed with vinegar,honey,ginger,alkali and salt was as follows: 0.27%,0.12%,0.15%,0.20%,0.14%,0.18%;content of oleanolic acid(OA) in raw herbs and the herbs processed with vinegar,honey,ginger,alkali and salt was: 0.21%,0.15%,0.20%,0.13%,0.01%,0.01%;content of hederagenin in raw herbs and the herbs processed with vinegar,honey,ginger,alkali and salt was: 0.11%,0.08%,0.09%,0.07%,0.01%,0.01% respectively.Conclusion: The honey processing was regarded as the optimal processing method for Manchurian Dutchmanspipe Stem.更多还原