中国现代中药2024，Vol.26Issue(6)：1048-1052,5.DOI:10.13313/j.issn.1673-4890.20231010001
基于炮制原理研究《中国药典》炒桃仁标准的合理性
Research on Rationality of Standard for Fried Peach Kernels in Chinese Pharmacopoeia Based on Processing Principle
摘要
Abstract
Objective:On the basis of"killing enzymes and protecting glycosides",to further explore the processing principle of fried peach kernels in the 2020 edition of the Pharmacopoeia of the People's Republic of China(hereinafter referred to as the Chinese Pharmacopoeia).Methods:HPLC method were used to explore the change pattern of amygdalin during peach kernel frying;the changes in brightness index(L*),red green index(a*),and yellow blue index(b*)during peach kernel frying were determined by a colorimeter;multiple regression analysis was used to explore the correlation between color difference changes and changes in the amygdalin content during peach kernel processing.Results:Peach kernels were fried after being sauted until burnt spots appeared,the content of D-amygdalin increased significantly,and the content of L-amygdalin decreased.The total content of amygdalin was basically the same.With the deepening of the frying degree,the content of D-amygdalin decreased when the burnt spots were obvious.There were a significant positive correlation between the D-amygdalin content in peach kernels with different frying degrees and a* value,and a significant negative correlation between the D-amygdalin content and b* value.Conclusion:Slightly stir-frying of peach kernels can promote the transformation of L-amygdalin to D-amygdalin,increase the content of D-amygdalin,and enhance the therapeutic effect,indicating that over-processing of fried peach kernels according to the method in Chinese Pharmacopoeia(2020 edition)will gradually reduce the content of D-amygdalin,so over-processing should be avoided.There is a correlation between the change of color and the change of active component content during processing of peach kernels.The regulation and content determination limit of fried peach kernels in the Chinese Pharmacopoeia(2020 edition)correspond to the purpose of processing,which is helpful to ensure the quality of fried peach kernel decoction pieces.关键词
炒桃仁/炮制原理/苦杏仁苷/炮制火候/色差Key words
fried peach kernel/processing principle/amygdalin/processing temperature/color difference分类
医药卫生引用本文复制引用
翟为民,杨超,李向日,文佳,徐新房,张海霞,李千,王煜杰,姜水蓝,刘艺淇,张欣悦..基于炮制原理研究《中国药典》炒桃仁标准的合理性[J].中国现代中药,2024,26(6):1048-1052,5.基金项目
国家重点研发计划项目(2019YFC1711502) （2019YFC1711502）
