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[摘要]
目的 研究补阳还五汤中苦杏仁苷的存在形式及其产生机制。方法 采用各种柱层析对桃仁及补阳还五汤中的苦杏仁苷进行分离,通过各种光谱和波谱技术进行结构鉴定。结果 从补阳还五汤水煎液的正丁醇萃取部分分离得到苦杏仁苷,发现其为一对D、L差向异构体,含量之比约为1∶1。桃仁单味药水煎结果与复方相同,95%乙醇回流仅得到D-苦杏仁苷,且D-苦杏仁苷在100℃水中回流未出现差向异构化。结论 D-苦杏仁苷的异构化是高温水环境下桃仁中物质相互作用的结果,与补阳还五汤中其它单味药无明显相关性;L-苦杏仁苷是复方中桃仁由于水煎煮而产生的新化合物
[Key word]
[Abstract]
Object<\b> To study the isomers of amygdalin in BUYANG HUANWU TANG and its production Methods<\b> Amygdalin was isolated from both peach seeds and BUYANG HUANWU TANG by using various column chromatography Their structures were identified by the various spectral data Results<\b> Amygdalin had been isolated from n BuOH fraction of aqueous extract of BUYANG HUANWU TANG and found to be a pair of D , L epimers and their ration was 1∶1 It was also found that the structures and the ration of D , L epimers of amygdalin in decoction of single peach seed were similar to that in BUYANG HUANWU TANG.The peach seed only gave D amygdalin when it was extracted in 95% EtOH at reflux temperature, and D amygdalin cannot be isomerized when it was treated in water at 100 ℃ Conclusion<\b> Isomerization of D amygdalin results from interaction between it and other compounds of peach seed in water at high temperature, and has no evident relation to other constituents in BUYANG HUANWU TANG L amygdalin is a new compound generated due to decoction of peach seed.
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[基金项目]
国家攀登计划资助项目