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[1]丁妍,孔铭,徐亚运,等.炮制对硫熏白芍饮片检控指标的影响[J].医学研究与战创伤救治(原医学研究生学报),2022,24(1):50-53.[doi:10.3969/j.issn.1672-271X.2022.01.011]
　DING Yan,KONG Ming,XU Ya-yun,et al.Influence of processing on the indictive indexes of sulfur-fumigated Paeoniae Radix Alba[J].JOURNAL OF MEDICALRESEARCH —COMBAT TRAUMA CARE,2022,24(1):50-53.[doi:10.3969/j.issn.1672-271X.2022.01.011]
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炮制对硫熏白芍饮片检控指标的影响()
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《医学研究与战创伤救治》（原医学研究生学报）[ISSN:1672-271X/CN:32-1713/R]

卷:
第24卷
期数:
2022年1期
页码:
50-53
栏目:
药学研究
出版日期:
2022-02-20

文章信息/Info

Title:
Influence of processing on the indictive indexes of sulfur-fumigated Paeoniae Radix Alba
作者:
丁妍; 孔铭; 徐亚运; 李松林
作者单位：212001镇江，东部战区总医院镇江医疗区药械科（丁妍）；210028南京，南京中医药大学附属中西医结合医院中药质量研究室（孔铭、徐亚运、李松林）
Author(s):
DING Yan;  KONG Ming;  XU Ya-yun;  LI Song-lin
(1. Department of Pharmaceutical, Eastern Theater Command General Hospital Zhenjiang Medical Area，Zhenjiang 212001，Jiangsu，China;2. Department of Pharmaceutical Analysis， Affiliated Hospital of Integrated Traditional Chinese and Western Medicine to Nanjing University of Chinese Medicine，Nanjing 210028，Jiangsu，China)
关键词:
白芍; 硫磺熏蒸; SO2; 炮制; 检控指标; HPLC
Keywords:
Paeoniae Radix Alba; sulfur fumigation;  SO2;  processing;  inspection and control index;  HPLC
分类号:
R284.1
DOI:
10.3969/j.issn.1672-271X.2022.01.011
文献标志码:
A
摘要:
目的探讨炮制对硫熏白芍检控指标的影响规律。方法采用《中国药典》SO2残留量方法和HPLC方法分别测定比较炒制/酒制前后硫熏白芍饮片中SO2残留量和硫熏特征衍生物及芍药苷、芍药内酯苷、没食子酸、五没食子酰葡萄糖、苯甲酸5种活性成分含量。结果白芍饮片经硫熏后SO2残留显著增加。白芍饮片熏蒸2 h后，SO2残留量达861.08 mg/kg。经炒制/酒制后，SO2残留量明显降低，测得量分别为323.59 mg/kg、364.46 mg/kg，分别降低了62.42%、57.67%。白芍饮片硫熏后活性成分转化，产生磺酸化芍药苷，含量为3.93 mg/g，而经炒制和酒炙后，磺酸化芍药苷含量分别为3.99 mg/g、3.92 mg/g，含量未见明显变化；5种活性成分含量也未见明显变化。结论SO2残留结合硫熏特征标志物可作为硫熏白芍饮片的安全性评价指标。
Abstract:
ObjectiveTo investigate the influence of processing on the indictive indexes of sulfur-fumigated Paeoniae Radix Alba (PRA).MethodsUsing SO2 residue determination method documented in Chinese Pharmacopoeia and HPLC technique, we determined and compared the difference before and after processed by stir frying and wine systemin of sulfur-fumigated PRA in SO2 residue，content of sulfur-fumigated characteristic derivatives and paeoniin, paeonilacin, feutonic acid, pentazacyl glucose and benzoic acid.ResultsThe residue of SO2 was significantly increased after sulfur fumigation. In this experiment, after fumigation of 2 h, SO2 residue reached 861.08 mg/kg. Stir frying and wine system could significantly reduce SO2 residue in sulfur-fumigated PRA. The measured amount of 323.59 mg/kg, 364.46 mg/kg, decreased by 62.42% and 57.67%, respectively. Transformation of active ingredient after sulfur fumigation of PRA. Paeoniflorin sulfonate were produced, the measured amount of 3.93 mg/g. However, stir frying and wine system were no notable change of sulfur-fumigated characteristic derivatives. The measured amount of 3.99 mg/g, 3.92 mg/g, which was not significantly changed of the content of 5 active ingredients.ConclusionSO2 residue combined with sulfur-fumigated characteristics markers can be used as safety evaluation indexes for sulfur-fumigated PRA.

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备注/Memo

备注/Memo:
基金项目：国家自然科学基金( 81503245)
更新日期/Last Update: 2022-02-21