桃仁制机制探讨

Analysis on Processing Mechanism of Persicae Semen

摘要:

目的: 通过比较不同桃仁炮制品的苦杏仁酶活性、苦杏仁苷含量及其毒性大小,探究桃仁的 制机制.方法: 通过苦味酸试纸变色反应测定桃仁中苦杏仁酶的活性.采用HLPC测定不同桃仁炮制品中苦杏仁苷含量,流动相乙腈-0.1%磷酸水(15:85),检测波长210 nm.利用急性毒性试验比较桃仁不同炮制品的毒性大小.结果: 生桃仁可使苦味酸试纸变为红色, 桃仁不变色.生桃仁中苦杏仁苷质量分数3.48%,贮藏6个月后苦杏仁苷含量明显降低至2.53%; 桃仁中苦杏仁苷质量分数(3.19%)较生桃仁略低,贮藏6个月后苦杏仁苷含量(3.10%)变化不显著.桃仁(未去皮)水提物的半数致死量(LD₅₀)55.907 g ·kg^-1, 桃仁(去皮)水提物的LD₅₀ 82.943 g ·kg^-1.结论: 桃仁经 制后会使苦杏仁酶完全灭活,可防止有效成分苦杏仁苷因酶解而损失.桃仁 制后去皮可降低毒性,提示桃仁 后去皮的炮制方式具有合理性,应按照传统 后去皮用,为桃仁炮制工艺研究及炮制技术规范提供参考.

Abstract:

Objective:By comparing activity of emulsin, the content of amygdalin in different processed products and their toxicity, to explore processing mechanism of Persicae Semen. Method: Activity of emulsin in Persicae Semen was determined by picric acid test.The content of amygdalin in different processed products was determined by HPLC, mobile phase was acetonitrile-0.1%H₃PO₄ and detection wavelength was set at 210 nm.Toxicity of different processed products was compared by acute toxicity experiment. Result: Crude products of Persicae Semen could make picric acid test turn red while processed products could not change.The content of amygdalin in crude products was 3.48% and significantly decreased to 2.53% after six months;the content of amygdalin in processed products(3.19%) was lower and decreased to 3.10% after six months.LD₅₀ of water extract of processed products was 55.907 g · kg^-1 which were not peeled, it was 82.943 g · kg^-1 when processed products were peeled. Conclusion: Emulsin in Persicae Semen is inactivity after being processed, amygdalin is prevented from enzymolysis and loss.Toxicity of Persicae Semen is reduced after processed and peeled, processed products should be peeled to be used.This study can provide a reference for processing technology research and specification of Persicae Semen.