Yang Chang-lin, Huang Zhi-fang, Zhang Yi-han, Liu Yu-hong, Liu Yun-huan, Chen Yan, Yi Jin-hai
Zhongguo Zhong Yao Za Zhi. 2014 Dec;39(24):4798-803.
To study the effect of steaming and baking process on contents of alkaloids in Aconite Lateralis Radix (Fuzi), 13 alkaloids were analyzed by UPLC-MS/MS equipped with ESI ion source in MRM mode. In steaming process, the contents of diester-diterpenoid alkaloids decreased rapidly, the contents of monoester-diterpenoid alkaloids firstly increased, reached the peak at 40 min, and then deceased gradually. The contents of aconine alkaloids (mesaconine, aconine and hypaconine) increased all the time during processing, while the contents of fuziline, songorine, karacoline, salsolionl were stable or slightly decreased. In baking process, dynamic variations of alkaloids were different from that in the steaming process. Diester-diterpenoid alkaloids were degraded slightly slower than in steaming process. Monoester-diterpenoid alkaloids, aconine alkaloids and the total alkaloids had been destroyed at different degrees, their contents were significantly lower than the ones in steaming Fuzi at the same processing time. This experiment revealed the dynamic variations of alkaloids in the course of steaming and baking. Two processing methods which can both effectively remove the toxic ingredients and retain the active ingredients are simple and controllable, and are valuable for popularization and application.
为研究蒸制和烘焙过程对附子中生物碱含量的影响，采用配备电喷雾离子源的超高效液相色谱 - 串联质谱仪在多反应监测模式下分析了13种生物碱。在蒸制过程中，二酯型二萜生物碱含量迅速降低，单酯型二萜生物碱含量先升高，在40分钟时达到峰值，随后逐渐下降。乌头碱类生物碱（中乌头碱、乌头碱和次乌头碱）在炮制过程中含量一直升高，而伏毛铁棒锤碱、宋果灵、卡拉可林、毛叶乌头碱含量稳定或略有下降。在烘焙过程中，生物碱的动态变化与蒸制过程不同。二酯型二萜生物碱降解速度比蒸制过程略慢。单酯型二萜生物碱、乌头碱类生物碱和总生物碱均受到不同程度破坏，其含量在相同炮制时间下显著低于蒸制附子中的含量。本实验揭示了蒸制和烘焙过程中生物碱的动态变化。两种既能有效去除毒性成分又能保留活性成分的炮制方法简便可控，具有推广应用价值。
