【摘要】 目的:探寻生川乌片制备制川乌的适宜炮制方法和加热时间。方法:按照药典方法,以生川乌片制备制川乌,采用HPLC法,检测蒸制1~8 h和煮制1~6 h(间隔为1 h)的制川乌中乌头碱、新乌头碱、次乌头碱、苯甲酰新乌头原碱、苯甲酰次乌头原碱、苯甲酰乌头原碱等6种生物碱的含量,分析制川乌片中单、双酯型生物碱的总量随炮制时间的变化规律。结果:生川乌片制备的制川乌双酯型生物碱含量均在炮制1 h达到《中华人民共和国药典》规定的不超过0.040%的限量要求,且内无白心,但此时麻舌感强烈,随炮制时间延长,麻舌感逐渐减弱。蒸2~8 h制品单酯型生物碱含量符合《中华人民共和国药典》的0.070%~0.15%的含量要求,在蒸5 h达最高,较生品升高约142%;煮制品均低于《中华人民共和国药典》规定的含量范围。结论:以制川乌传统质量和生物碱含量要求为指标,生川乌片制备制川乌选用蒸法炮制4~6 h为宜。更多还原

【Abstract】 Objective: To explore suitable processing method and heating time of processing Radix Aconiti piece. Methods: Processing Radix Aconiti piece by pharmacopoeia method. Six kinds of alkaloids of mesaconitine,hypaconitine,aconitine,benzoyl mesaconine,benzoyl aconine,benzoyl hypaconine in steaming 1 to 8 hours and boiling 1 to 6 hours,interval for 1 hour,products were detected by using HPLC. We analyzed the change regularity of diester-type and monoester-type alkaloids content with processing time in Aconiti Radix Cocta. Results: Diester-type alkaloids content was below 0. 040%,and the products without white heart,have reached pharmacopoeia standard in processing Radix Aconiti with piece. But numbness of tongue was strong at the moment,the feeling would be weakened as processing time be extended. Monoester-type alkaloids content of steaming 2 to 8 hours products were between 0. 070% and 0. 15%,and have conformed to the requirements of pharmacopoeia. This kind of constituent content reached highest in steaming 5hours,142% higher than the raw. While monoester-type alkaloids content in boiling products were all below the pharmacopoeia standard. Conclusion: Using traditional quality and alkaloids content as target to prepare Aconiti Radix Cocta with Radix Aconiti Piece,we should choose steaming method and heating 4 to 6 hours.更多还原