蟾酥鲜浆中蟾毒配基类成分的动态变化规律探索

林煜棠; 张超; 盛华刚; 林桂涛

doi:10.13422/j.cnki.syfjx.2013.03.022

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蟾酥鲜浆中蟾毒配基类成分的动态变化规律探索

工艺与制剂 | 更新时间：2024-09-23

- 蟾酥鲜浆中蟾毒配基类成分的动态变化规律探索
- Investigation of Dynamic Variation Law of Bufogenin Comstituents in Flesh Pulp of Bufo bufo gargarizans
- 中国实验方剂学杂志 2013年19卷第3期页码：26-28
- 作者机构：
  
  1. 中国药科大学
  2. 山东中医药大学药学院
- 作者简介：
- 基金信息：
  
  山东省自然科学基金项目（ZR2009CM006）
- DOI：10.13422/j.cnki.syfjx.2013.03.022
  中图分类号： R286
- 纸质出版日期：2013
- 稿件说明：
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[1]林煜棠,张超,盛华刚,林桂涛.蟾酥鲜浆中蟾毒配基类成分的动态变化规律探索[J].中国实验方剂学杂志,2013,19(03):26-28.

LIN Yu-tang1, ZHANG Chao2, SHENG Hua-gang2, et al. Investigation of Dynamic Variation Law of Bufogenin Comstituents in Flesh Pulp of Bufo bufo gargarizans[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(3): 26-28.
[1]林煜棠,张超,盛华刚,林桂涛.蟾酥鲜浆中蟾毒配基类成分的动态变化规律探索[J].中国实验方剂学杂志,2013,19(03):26-28. DOI： 10.13422/j.cnki.syfjx.2013.03.022.

LIN Yu-tang1, ZHANG Chao2, SHENG Hua-gang2, et al. Investigation of Dynamic Variation Law of Bufogenin Comstituents in Flesh Pulp of Bufo bufo gargarizans[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(3): 26-28. DOI： 10.13422/j.cnki.syfjx.2013.03.022.

摘要

目的:研究蟾酥鲜浆在不同温度放置时蟾毒灵、华蟾酥毒基、脂蟾毒配基随放置时间延长的变化规律

以指导蟾酥的加工。方法:采用HPLC测定在常温、冷藏和冷冻条件下贮存不同时间的蟾酥鲜浆中蟾毒灵、华蟾酥毒基、脂蟾毒配基的含量。结果:常温和冷藏下贮存

3种成分的含量随放置时间的延长而升高

前24 h内升高的幅度较大

3种成分间的组成比例亦发生较大的变化。结论:蟾酥鲜浆加工成蟾酥前应先在常温下放置>24 h

再进行干燥加工。

Abstract

Objective:To study on dynamic variation law of bufalin

cinobufagin and recibufogenin from fresh pulp of Bufo bufo gargarizans by placing at different temperatures

in order to guide processing of B.bufo gargarizans.Method:The content of bufalin

cinobufagin and recibufogenin in fresh pulp of B.bufo gargarizans were determined by HPLC

which was respectively stored at room temperature

refrigerated and frozen conditions.Result:At room temperature and refrigerated conditions

the content of these three components increased with extension of storage time

and they elevated greatly and proporation of them changed obviously in the first 24 hours.Conclusion:Before fresh pulp of B.bufo gargarizans was processed to B.bufo gargarizans

it should place at room temperature more than 24 hours

and then to do dry processing.

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蟾酥鲜浆中蟾毒配基类成分的动态变化规律探索