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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

DOI: 10.12677/AAC.2016.61003, PP. 14-19

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

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Abstract:

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.

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