Abstract:

Objective　To compare the alkaloid content in different batches of strychnos seed kernel and vinegar products, and to provide a certain reference for scientific process of vinegar strychni Semen. Methods　Twelve batches of strychnos seed kernel were collected and the contents of strychnine and bruceine were determined by high performance liquid chromatography (HPLC). The contents of two alkaloids were compared before and after processing. Results　The contents of strychnine and bruceine in 12 batches of strychnos seed kernel were 1.68%-2.11% and 0.99%-1.43%, and the contents of strychnine and bruceine in 12 batches of vinegar products were 1.21%-1.48% and 0.65%-0.94%, which were reduced by 21.47%-38.89% and 27.35%-50.35% after vinegar preparation. Conclusion　The contents of strychnine and bruceine in strychnos seed kernel were decreased significantly after preparation of vinegar, which might be the principle of attenuated toxin of strychni semen.

Key words:

Strychni semen, Strychnine, Bruceine, Vinegar, HPLC

摘要：

目的　比较不同批次马钱子种仁生品及醋制品中生物碱含量，为马钱子醋制工艺的科学性提供一定参考依据。方法　收集12批次的马钱子种仁，使用高效液相色谱法测定12批次马钱子种仁生品及其醋制品中士的宁及马钱子碱含量，比较炮制前后两种生物碱成分含量变化。结果　12个批次马钱子种仁生品中士的宁含量为1.68%～2.11%，马钱子碱含量为0.99%～1.43%；经醋制后，12个批次马钱子种仁醋制品中士的宁含量为1.21%～1.48%，马钱子碱含量为0.65%～0.94%；两者比例分别降低21.47%～38.89%和27.35%～50.35%。结论　马钱子种仁经醋制后士的宁和马钱子碱含量均显著降低，可能是马钱子炮制减毒的原理。

关键词:

马钱子, 马钱子碱, 士的宁, 醋制, 高效液相色谱法