All Title Author
Keywords Abstract

Publish in OALib Journal
ISSN: 2333-9721
APC: Only $99

ViewsDownloads

Relative Articles

Determination of coptis chinensis’ quality by FT-NIR spectroscopy

Significant differences in alkaloid content of Coptis chinensis (Huanglian), from its related American species

Colorimetric Assay and Antibacterial Activity of Cotton, Silk, and Wool Fabrics Dyed with Peony, Pomegranate, Clove, Coptis chinenis and Gallnut Extracts

UPLC-QTOF/MS Analysis of Alkaloids in Traditional Processed Coptis chinensis Franch.

Investigation of the differences between the “COLD” and “HOT” nature of Coptis chinensis Franch and its processed materials based on animal’s temperature tropism

Determination of Anthraquinones in Different Rhubarb and Coptis Xiexin Decoctions by HPLC
大黄黄连泻心汤不同配伍浸渍剂中蒽醌类成分变化研究

Determination of Alkaloids from Coptis chinensis Franch. And Phellodendron amurense Rupr. Decocted Together in Baitouweng Decocta by High Performance Capillary Electrophoresis
毛细管电泳法测定白头翁汤中黄连和黄柏共煎生物碱的煎出量

An Economical Method for Preparative Purification of Five Alkaloids from Coptis Chinensis Franch by High-Speed Counter-Current Chromatography Using Singled Prepared Solvent System by GC

Microcalorimetric investigation of effect of berberine alkaloids from Coptis chinensis Franch on intestinal diagnostic flora growth

Microcalorimetric investigation of effect of berberine alkaloids from Coptis chinensis Franch on intestinal diagnostic flora growth

More...

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

Full-Text   Cite this paper   Add to My Lib

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.

References

[1]  国家药典委员会. 中华人民共和国药典[S]. 一部. 北京: 中国医药科技出版社, 2010: 285-286.
[2]  郑虎占. 中药饮片应用标准化研究 [M]. 北京: 学苑出版社, 2004: 1, 110.
[3]  李时珍. 本草纲目[M]. 北京: 人民卫生出版社, 1975.
[4]  康大力, 张洪利, 黄艳萍. 酒黄连饮片炮制工艺研究[J]. 海峡药学, 2008, 20(4): 21-22.
[5]  傅华荣, 杨金梅, 龚千锋, 钟凌云. 正交试验优选酒黄连最佳炮制工艺[J]. 中成药, 2009, 31(12): 1887-1890.

Full-Text

comments powered by Disqus

Contact Us

service@oalib.com

QQ:3279437679

微信:OALib Journal