| 基于桃仁燀后再炒的炮制原理研究分析《中国药典》炒桃仁标准的合理性D |
| 投稿时间：2023-10-10 修订日期：2024-04-19 点此下载全文
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| 作者中文名 | 作者英文名 | 单位中文名 | 单位英文名 | E-Mail |
| 翟为民 |
ZHAI Wei-min |
国家药典委员会 |
Chinese Pharmacopoeia Commission |
zwm@chp.org.cn |
| 文佳 |
WEN Jia |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
wenjia202108@163.com |
| 徐新房 |
XU Xing-fang |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
xuxinfang007@163.com |
| 张海霞 |
ZHANG Hai-xia |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
20220935103@bucm.edu.cn |
| 李千 |
LI-Qian |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
20220935102@bucm.edu.cn |
| 王煜杰 |
WANG Yu-jie |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
wxf131wyj@163.com |
| 姜水蓝 |
JIANG-Shui-lan |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
13324320801@163.com |
| 刘艺淇 |
LIU Yi-qi |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
lina308120261@163.com |
| 张欣悦 |
ZHANG Xin-yue |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
zxinyue0416@163.com |
| 杨超 |
YANG Chao |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
1367252085@qq.com |
| 李向日* |
LI Xiang-ri |
北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室 |
Centre of TCM Processing Research,Beijing University of Chinese Medicine,Beijing Key |
lixiangri@sina.com |
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| 基金项目:国家重点研发计划中医药现代化研究重点专项 |
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| 中文摘要:目的：在“杀酶保苷”的基础上，进一步探究药典法炒桃仁的炮制原理。方法：采用HPLC分析技术探究桃仁炒制过程中苦杏仁苷的变化规律，色差仪测定桃仁炒制中L*,a*，b*的变化；利用多元回归分析方法探索桃仁炮制过程中色差改变与桃仁苦杏仁苷含量变化相关性。结果：桃仁燀后再炒，至见焦斑，D-苦杏仁苷含量显著增加，L-苦杏仁苷含量下降，总苦杏仁苷含量基本一致；再炒，焦斑明显时，D-苦杏仁苷含量下降。不同炒制程度桃仁D-苦杏仁苷含量与a*值成显著负相关，与b*值成显著性正相关。结论：当燀桃仁微炒后，促进L-苦杏仁苷向D-苦杏仁苷转化，使D-苦杏仁苷含量增加，增强疗效，说明过度炮制，D-苦杏仁苷的含量会逐渐降低，故应避免炮制过渡；桃仁炮制过程中性状颜色改变与其有效成分含量变化具有相关性。《中国药典》（2020版）中关于炒桃仁性状规定及含量测定限度对应了炮制目的，有助于保证炒桃仁饮片质量。 |
| 中文关键词:炒桃仁 炮制原理 苦杏仁苷 炮制火候 色差 |
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| Based on the research of processing principle of peach kernel to analyze the rationality of the《Chinese pharmacopoeia》fried peach kernel standard |
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| Abstract:Objective:On the basis of “killing enzymes and protecting glycosides”,to further explore the processing principle of peach kernels after they are fried.Methods:HPLC method were used to explore the change rule of amygdalin;the change ofL*,a*，b*value in roasted peach kernels was determined by color difference meter.Results: According to the Chinese Pharmacopoeia,when fried peach kernels were sauted with visible burnt spots on the surface,the content of D-amygdalin increased significantly, and the content of L-amygdalin decreased.The sum of the two configurations of amygdalin in fried peach kernels is basically the same as that in boiled(short-times) peach kernels. However,with the deepening of the frying degree,the content of D-amygdalin decreased when the scorch spots were obvious, but it was still higher than that of the boiled(short-times) products, there is a significant negative correlation between D-amygdalin content and a*value and a significant positive correlation between D-amygdalin content and b*value.Conclusion: When the peach kernels are slightly fried and the heating time is short, it can promote the conversion of L-amygdalin to D-amygdalin, increase the content of D-amygdalin, and enhance the curative effect. With the deepening of the processing degree, the content of D-amygdalin will gradually decrease, indicating that the processing temperature has a certain influence on the quality of fried peach kernels, and the processing needs to be moderate. There is a correlation between the change of appearance color and the change of active ingredient content in the processing process of peach kernel.Fried peach kernel should control the heat, avoid processing too much.The《Chinese pharmacopoeia》(2020 edition) of fried peach kernel characters and laetrile limit above processed peach kernel standard is reasonable,can guarantee the quality of fried crude slices of peach kernel. |
| keywords:fried peach kernel processing principle amygdalin processing temperature |
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