不同煎煮方法对麻黄细辛附子汤煎剂质量的影响
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摘要
比较麻黄细辛附子汤的经方煎煮方法与临床常用2种煎煮方法所得汤剂的质量差异,探索经方煎煮方法的科学性。采用经方煎煮方法和2种临床常用煎煮方法,选取麻黄细辛附子汤中具有效/毒二重性的化学成分,考察不同煎煮方法制备煎剂中效毒成分的含量。采用多元统计分析的方法,筛选出区别3种煎煮方法所得煎剂的指标性成分,卡枯醇、新乌头碱、乌头碱。与临床常用煎煮方法相比,虽然经方煎煮方法的煎煮时间最短,但是新乌头碱和乌头碱的溶出度最低且其单酯型生物碱的溶出度也较高。经方煎煮方法较其他煎煮方法,增加了麻黄类生物碱溶出,加速了附子中双酯型生物碱的水解。采用不同煎煮方法制备麻黄细辛附子煎剂中效毒成分的含量存在差异,为经方的古为今用提供参考。
To compare the quality difference between Mahuang Xixin Fuzi decoction(MXF) prepared by traditional decocting method and that prepared by two commonly used decocting methods,and explore the scientific nature of the traditional decocting method. By taking effect-toxic components in MXF as the research object,this article investigated these three different decocting methods from the quantitative determination of effect-toxic components in MXF. By using multivariate statistical analysis methods,three characteristic constituents were identified as kakoul,mesaconitine( MA) and hypaconitine( HA) respectively. As compared with two commonly used decocting methods,MXF decoction prepared by traditional decocting method had the shortest boiling time,but with the lowest dissolution rates of MA and AC and the higher dissolution rates of mono-ester aconitum alkaloids. In addition,the traditional decocting method increased the dissolution of ephedra alkaloid and accelerated the hydrolysis of diester diterpenoid alkaloids. There were differences in the content of effect-toxic components in MXF decoctions prepared by three different decocting methods,which can provide a reference for use of the classical prescriptions.
To compare the quality difference between Mahuang Xixin Fuzi decoction(MXF) prepared by traditional decocting method and that prepared by two commonly used decocting methods,and explore the scientific nature of the traditional decocting method. By taking effect-toxic components in MXF as the research object,this article investigated these three different decocting methods from the quantitative determination of effect-toxic components in MXF. By using multivariate statistical analysis methods,three characteristic constituents were identified as kakoul,mesaconitine( MA) and hypaconitine( HA) respectively. As compared with two commonly used decocting methods,MXF decoction prepared by traditional decocting method had the shortest boiling time,but with the lowest dissolution rates of MA and AC and the higher dissolution rates of mono-ester aconitum alkaloids. In addition,the traditional decocting method increased the dissolution of ephedra alkaloid and accelerated the hydrolysis of diester diterpenoid alkaloids. There were differences in the content of effect-toxic components in MXF decoctions prepared by three different decocting methods,which can provide a reference for use of the classical prescriptions.
引文
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[19]冯文杰,贾晓斌,刘丹.影响煎煮汤剂质量的多因素分析及规范化管理研究[J].中草药,2014,45(16):2422.
[20]张圣杰,杨鹏,王崇飞,等.从“肾虚邪伏”探讨麻黄附子细辛汤在感冒治疗中的作用[J].国医论坛,2015,30(4):12.
[21]陈楚为.吴迁本《金匮要略》方剂先煎麻黄规律探讨[J].中华中医药杂志,2016,31(5):1551.
[2]刘起华,陈弘东,孙玉雯,等.论《伤寒论》煎药法之特殊性[J].中医杂志,2016,57(3):185.
[3]原静崴.《伤寒杂病论》方药煎煮方法的研究[D].昆明:云南中医学院,2014:3.
[4]陈明.麻黄细辛附子汤证之解读与运用[J].国医论坛,2013,28(2):1.
[5]高晓山.中药药性论[M].北京:人民卫生出版社,1992:322.
[6]沈玉巧,林华,邓广海,等.不同炮制工艺附子煎煮液的急性毒性探讨[J].中国实验方剂学杂志,2015,21(12):121.
[7]钱超尘,郝万山整理.伤寒论[M].北京:人民卫生出版社,2005:88.
[8]董晖.经方古今药量分析及量效关系探析[J].陕西中医学院学报,2015,38(4):97.
[9]陈楚为.吴迁本《金匮要略》方剂先煎麻黄规律探讨[J].中华中医药杂志,2016,31(5):1551.
[10]黄鲛,易进海,刘玉红,等.细辛煎煮过程中甲基丁香酚、黄樟醚和细辛脂素的变化研究[J].中成药,2012,34(10):1971.
[11]陈东安,易进海,黄志芳,等.附子煎煮过程中酯型生物碱含量的动态变化[J].中国实验方剂学杂志,2011,17(3):64.
[12]李志勇,张硕峰,畅洪昇,等.不同炮制时间附子饮片双酯型生物碱含量变化与饮片安全的相关性研究[J].中国中药杂志,2009,34(9):1086.
[13]温瑞卿,李东辉,赵昕,等.基于化学分析的毒性中药附子炮制方法的合理性研究[J].药学学报,2013,48(2):286.
[14]王竹兰,肖相如.《伤寒论》汤剂加水量与剂量的关系[J].辽宁中医杂志,2010,7(3):433.
[15]袁一平,翟华强,郭兆娟,等.基于李时珍药学学术思想传承的国医大师金世元附子调剂技术研究[J].中国中药杂志,2016,41(10):1952.
[16]任红艳,田永衍,梁晶,等.《伤寒论》方药煎煮时间浅析[J].光明中医,2009,24(5):953.
[17]刘宇政,章军,王跃生,等.葛根芩连汤剂量相关问题探讨[J].中国实验方剂学杂志,2010,16(16):216.
[18]鲍建军,黄寿妙.张仲景经方汤剂的煎法与现代用量关系探讨[J].福建中医药,2010,41(2):48.
[19]冯文杰,贾晓斌,刘丹.影响煎煮汤剂质量的多因素分析及规范化管理研究[J].中草药,2014,45(16):2422.
[20]张圣杰,杨鹏,王崇飞,等.从“肾虚邪伏”探讨麻黄附子细辛汤在感冒治疗中的作用[J].国医论坛,2015,30(4):12.
[21]陈楚为.吴迁本《金匮要略》方剂先煎麻黄规律探讨[J].中华中医药杂志,2016,31(5):1551.