邓旭坤，高康丽，陈旅翼，蒋　捷，蔡　爽，林亲雄，关祥会，马玉雪

(中南民族大学 药学院，武汉430074)



不同炮制方法对土家药“江边一碗水”化学成分的影响

邓旭坤，高康丽，陈旅翼，蒋捷，蔡爽，林亲雄，关祥会，马玉雪

(中南民族大学 药学院，武汉430074)

摘要为研究“江边一碗水”在炮制前后其化学成分和含量的变化规律，揭示醋炙法和醋蒸法的炮制机理.采用紫外光谱法、薄层色谱法和高效液相色谱法等检测了“江边一碗水”生品及其炮制品中的主要化学成分.结果表明：经炮制后，其醋炙品和醋蒸品中的主要化学成分的溶出率与生品相比均有不同程度的增加，其中槲皮素、鬼臼毒素、山奈酚等成分的含量增加显著，且醋蒸后鬼臼毒素可少量转化为苦鬼臼毒素.该研究可为“江边一碗水“炮制质量控制标准的制订及其相关研究提供一定的理论和物质基础.

关键词土家药；江边一碗水；醋炙法；醋蒸法；化学成分；鬼臼毒素

Effects of Different Preparation Methods on the Contents of Chemical Components in Tujia MedicineDiphylleiasinesis

DengXukun,GaoKangli,ChenLüyi,JiangJie,CaiShuang,LinQinxiong,GuanXianghui,MaYuxue

(College of Pharmacy,South-Central University for Nationalities,Wuhan 430074,China)

Abstract To investigate the variation of the chemical compositions and content ofDiphylleiasinesisbefore and after processing, and uncover the processing mechanism of vinegar-stir-baked and vinegar-steamed method, the main chemical compositions in crude and processedDiphylleiasinesiswere determined by UV,TLC and HPLC. The results indicated that the dissolution rate of the main chemical components in vinegar-stir-baked and vinegar-steamed product especially qucertin, kaempferol and podophyllotoxin significantly increased compared with crude product. After vinegar-steamed, a small amount of the podophyllotoxin converted into picropodophyllotoxin. This research provided theoretical and materials basis for formulating of quality control standard for the processingDiphylleiasinesisand the related research.

KeywordsTujia medicine;Diphylleiasinesis; vinegar stir-baked method; vinegar-steamed method; chemical component; podophyllotoxin

“江边一碗水”为小檗科植物南方山荷叶(DiphylleiasinensisH.L.li. )的根及根茎[1]，是我国武陵山区土家族常用的民族药材，具有活血化瘀、抗炎止痛等作用，土家医临床上习惯将之用于治疗跌打损伤、风湿性关节炎等病症[2]. 由于“江边一碗水”具有较强的毒副作用，土家族民间常用醋蒸法、醋炙法、醋磨法、姜制法、童便浸泡法等炮制方法对其进行减毒增效.

民族药中的化学成分是其药效及毒性作用的物质基础，本课题组以鬼臼毒素含量和水浸出量为评价标准，初步认定……