[醋炙前后地锦草中化学成分的变化规律]

[Variation regularity of chemical constituents contained in Euphorbia ebracteolata before and after roasting with vinegar].

作者信息

Zhuang Guo, Wang Lanyun, Zhang Yongxin, Peng Wenwen, Li Junsong, Cai Baochang

机构信息

College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, China.

出版信息

Zhongguo Zhong Yao Za Zhi. 2012 Aug;37(16):2392-5.

PMID:23234136

Abstract

OBJECTIVE

To study the variation regularity of chemical constituents contained in Euphorbia ebracteolata after vinegar processing.

METHOD

The colorimetric method was adopted for determining the variation of total lactone content in toxic constituents contained in E. ebracteolata decoction, with Kedde as the coloring reagent. The HPLC method was used for detecting the content variation of jolkinolide B and jolkinolide C, both were active constituents contained in E. ebracteolata decoction, before and after roasting with vinegar, in which Kromasil-ODS column (4.6 mm x 250 mm, 5 microm) was adopted, with the detection wavelength of 290 nm, column temperature at 25 degrees C , gradient elution with acetonitrile and water and the flow rate of 1.0 mL x min(-1).

RESULT

After roasting with vinegar, the total lactone content in E. ebracteolata was reduced from 0.60 to 0.45 mg x g(-1) , with active constituents, jolkinolide B and jolkinolide C, increased to varying degrees. The established chromatographic fingerprint contained risk information and could reflect the overall variation regularity of chemical constituents after roasting with vinegar.

CONCLUSION

The chemical constituents of E. ebracteolata show significantly changes, especially a reduced toxicity, after roasting with vinegar. The increase in its efficacy may be related to the variation of these constituents.

摘要

目的

研究醋炙对泽漆所含化学成分的变化规律。

方法

采用比色法，以 Kedde 为显色剂，测定泽漆水煎液中有毒成分总内酯含量的变化。采用高效液相色谱法检测醋炙前后泽漆水煎液中活性成分jolkinolide B 和 jolkinolide C 的含量变化，采用 Kromasil-ODS 柱（4.6 mm×250 mm，5 µm），检测波长为 290 nm，柱温 25℃，乙腈和水梯度洗脱，流速为 1.0 mL·min⁻¹。