目的分析泽泻中三萜类成分在炮制加工过程中的变化。方法采用超临界流体色谱分离技术(SFC)及HPLC测定方法,对泽泻加工炮制前后的三萜类成分的变化进行研究。结果在泽泻药材加工成生泽泻饮片的烘干(70℃)过程中,有少量23-乙酰泽泻醇B转化成了24-乙酰泽泻醇A和泽泻醇B;而在泽泻盐制(190~200℃)及麸制(160~170℃)过程中,23-乙酰泽泻醇B则大量转化为24-乙酰泽泻醇A和泽泻醇B,两者又进一步转化成了泽泻醇A。结论在高温炮制过程中,泽泻药材中三萜类主成分23-乙酰泽泻醇B出现两条转变途径,一条是氧环开裂并重排生成24-乙酰泽泻醇A,进一步脱乙酰基转化成泽泻醇A;另一条是先脱乙酰基生成泽泻醇B,继而氧环开裂转化成泽泻醇A。

Objective To study the transformation mechanism of triterpenes in processing of Alisma orientalis. Methods The triterpene transformations of A. orientalis pre and post-processing were comparatively analyzed by techniques of HPLC and Packed Column Supercritical Fluid Chromatography (SFC). Results In baked processing (70 ℃) of A. orientalis, little alisol B 23-acetate was transformed into alisol A 24-acetate and alisol B.However, more alisol B 23-acetate was transformed into alisol A 24-acetate and alisol B, then both of them were further transformed into alisol A in processing under high temperature (160-200 ℃). Conclusion Transformation of alisol B 23-acetate has two routes when A. orientalis is processed under high temperature: For one, alisol B 23-acetate is rearranged into alisol A 24-acetate which could be deacetylated into alisol A; for the other; it is deacetylated into alisol B first, then transformed into alisol A.

“十五”国家攻关项目(2001BA701A55-38)