Mobile version of Hanspub

文章引用说明 更多>> (返回到该文章)

康大力, 张洪利, 黄艳萍. 酒黄连饮片炮制工艺研究[J]. 海峡药学, 2008, 20(4): 21-22.

被以下文章引用:

  • 标题: 不同种类酒炮制黄连对生物碱类主要成分的影响The Effects of Processing the Coptis chinensis Using Different Types of Wine on the Main Components of Alkaloids

    作者: 陈凯, 袁建勇

    关键字: HPLC, 生物碱, 酒黄连, 高粱酒, 黄酒HPLC, Alkaloids, Alcohol Coptis, Sorghum Liquor, Yellow Wine

    期刊名称: 《Advances in Analytical Chemistry》, Vol.6 No.1, 2016-02-25

    摘要: 目的:比较不同种类酒对黄连生物碱类主要成分及含量的影响。方法:采用HPLC法测定酒黄连生物碱类主要成分及其中黄连碱、药根碱、巴马汀、小檗碱的含量。结果:不同酒炮制的酒黄连经HPLC检测,主峰数量和保留时间一致,总生物碱含量存在不同程度的变化。五种生物碱总含量变化,经高粱酒60˚炮制增加最为明显,但经过劲酒35˚炮制含量反而降低。结论:本研究发现经过高粱酒炮制能使生物碱类含量增加最为显著,为辅料酒的种类选择提供一定依据。Objective: To compare the effect of different types of wine on the main compositions and contents of the alkaloids of Coptis chinensis. Methods: the main components of Wine rhizoma coptidis alkaloids and the contents of coptisine, jatrorrhizine, palmatine and berberine are determined by HPLC. Re-sults: After HPLC detection, peak number and retention time are consistent, but the content of total alkaloids varies in different degrees. After sorghum liquor 60˚ processing, the total alkaloids in-crease most significantly. But after Jingjiu 35˚ processing, the total alkaloids reduce. Conclusion: The research finds that after sorghum processing, the content of total alkaloids increases most signifi-cantly and that the sorghum processing can provide evidence for choosing the auxiliary wine.