Effect of Oven Baking on Ester Alkaloids from

DENG Wen-wei; HOU Da-bin; JIANG Dang

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Effect of Oven Baking on Ester Alkaloids from

更新时间：2024-01-04

- Effect of Oven Baking on Ester Alkaloids from
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 18, Issue 19, Pages: 44-46(2012)
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- Published：2012
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DENG Wen-wei, HOU Da-bin, JIANG Dang. Effect of Oven Baking on Ester Alkaloids from [J]. Chinese journal of experimental traditional medical formulae, 2012, 18(19): 44-46.
DOI：

DENG Wen-wei, HOU Da-bin, JIANG Dang. Effect of Oven Baking on Ester Alkaloids from [J]. Chinese journal of experimental traditional medical formulae, 2012, 18(19): 44-46. DOI：

摘要

目的:探讨烘箱烘烤对附子中双、单酯型生物碱含量的影响。方法:采用切片→护色→烫漂→烘烤的方式对附子进行加工

以双、单酯型生物碱含量作为检测指标

通过正交设计考察烫漂时间、烘烤温度、烘烤时间对附子中两类生物碱含量的影响。结果:随各因素强度的增加

双酯型生物碱含量减少

单酯型生物碱含量增加。10个加工品中单酯型生物碱含量均满足2010年版《中国药典》中对白附片、黑顺片、淡附片的限量要求

其中6个加工品中双酯型生物碱含量满足2010年版《中国药典》中对白附片、黑顺片的要求。结论:烘箱烘烤加工附子能满足2010年版《中国药典》对双、单酯型生物碱限量的要求。

Abstract

Objective:To discuss influence of oven baking on double and single ester type alkaloids from Aconitum carmichaeli. Method:A. carmichaeli were processed as follows:cut into slices→protect color→hot drift→baking

with the content of double and single ester type alkaloids as evaluation indexes

orthogonal test was used to investigate influence of hot drift time

baking temperature

baking time on the content of two type alkaloids. Result:With increase of each factor level

the content of double ester type alkaloids decreased

but the content of single ester type alkaloids increased.In addition

the content of single ester type alkaloids in ten products met requirements of the ‘Chinese Pharmacopoeia' of black slice

white slice

and dan slice

the content of double ester type alkaloids in six products met requirements of the ‘Chinese Pharmacopoeia' of sold black slice and white slice. Conclusion:The content of double and single ester type alkaloids could met limited requirements of the 2010 edition ‘Chinese Pharmacopoeia' by oven baking.

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