Smith E A, Meloan C E, Pickell J A, Oehme F W
Comparative Toxicology Laboratories, Kansas State University, Manhattan 66506-5606.
J Anal Toxicol. 1991 Jul-Aug;15(4):216-9. doi: 10.1093/jat/15.4.216.
LH, a 76-year-old Caucasian male, ingested 3 teaspoons (15 mL) of a homemade wine over a 1-h period and became ill. Approximately 1.5 h later, he was taken to the emergency room of a local hospital with symptoms of respiratory distress and weakness. The plant used in making the wine was Angel's trumpet (Datura suaveolens), which reportedly contains varying amounts of scopolamine and atropine. A sample of the wine was collected and analyzed for these two compounds by reversed-phase HPLC chromatography using 97% methanol-3% deionized water. The filtered wine contained an estimated 29 mg scopolamine/mL, which produced a total ingested dose of 435 mg. No atropine was detected. The scopolamine was confirmed by TLC. An oral dose of 50 mg of atropine sulfate in humans has been reported fatal, but there is no reported fatal dose for scopolamine. The alcohol content and 3.8 pH of the homemade wine may have increased the extraction of this compound from the plant material, and the wine fermentation process may have concentrated the original extract.
LH是一名76岁的白人男性，在1小时内饮用了3茶匙（15毫升）自制葡萄酒后发病。大约1.5小时后，他因呼吸窘迫和虚弱症状被送往当地医院急诊室。用于酿酒的植物是天使的号角（光滑曼陀罗），据报道其含有不同量的东莨菪碱和阿托品。采集了葡萄酒样本，并使用97%甲醇 - 3%去离子水通过反相高效液相色谱法对这两种化合物进行分析。过滤后的葡萄酒估计含有29毫克东莨菪碱/毫升，总摄入量为435毫克。未检测到阿托品。东莨菪碱通过薄层色谱法得到确认。据报道，人类口服50毫克硫酸阿托品会致命，但尚无东莨菪碱的致命剂量报告。自制葡萄酒的酒精含量和3.8的pH值可能增加了这种化合物从植物材料中的提取量，并且葡萄酒发酵过程可能浓缩了原始提取物。
