目的 研究马兜铃酸的热稳定性和配伍对关木通煎煮液中马兜铃酸Ⅰ的影响,探讨马兜铃酸Ⅰ的配伍减毒机制。方法 HPLC法测定关木通单煎液、关木通与丹皮共煎液、马兜铃酸Ⅰ对照品单煎液、关木通单煎后药渣和关木通与丹皮共煎后的关木通药渣中的马兜铃酸Ⅰ的量。结果 马兜铃酸Ⅰ在纯水中煎煮后减少,并在其保留时间前又出现一个色谱峰,此峰同样出现在关木通煎煮液中。丹皮与关木通药对共煎液中的马兜铃酸Ⅰ的量低于关木通单煎液,并且共煎后的关木通残渣中的马兜铃酸Ⅰ也低于单煎后残渣。结论 马兜铃酸Ⅰ在加热的条件下不稳定,部分生成另外一种物质。丹皮与关木通配伍后没有抑制关木通中马兜铃酸Ⅰ的溶出量,配伍减少关木通煎煮液中马兜铃酸Ⅰ的原因是后者溶出后发生了化学变化。

Objective ?Toinvestigatethe thermostability of aristolochic acid?I and the effect of the?compatibility on?aristolochic?acid?I?in Caulis Aristolochiae Manshuriensis decoction and?to explore?the?detoxification mechanism ofcompatibilityfor aristolochic?acid?I.Methods ?Analyzingthe contents?of?aristolochic acid?I?by HPLC in the single decoction of Caulis Aristolochiae Manshuriensis.the concoction?of Caulis Aristolochiae Manshuriensis with Cortex Moutan,the residues of decocted Caulis Aristolochiae?Manshuriensis and?the residues?of concocted?Caulis Aristolochiae Manshuriensis with?Cortex Moutan,?respectively.Results ?Aristolochic acid?I?decreased afterheatingin pure water,anewpeak was found in?HPLC spectra and supposed?to be the derivate of?aristolochic?acid?I.which was also?found?in?the?decoction of Caulis Aristolochiae Manshuriensis.The content of aristoloehic acid?I?in the concoction?of?Cortex Moutan with Caulis Aristolochiae Manshuriensis iS lower than that in the singleCaulis Aristolochiae?ManshuHensis decoction.Furthermore.the?quantity?of?aristolochic?acid?I?in?the?residues?of Caulis?Aristolochiae Manshuriensis after concoctioniS lower than that in the residues ofsingleCaulis Aristolochiae?Manshuriensis decoction.Conclusion ?Aristolochic acid?I?is unstable in decoction and?a part of?it was?changed?into?another?compound.The?stripping?of?aristolochic?acid?I?from?Caulis?Aristolochiae?Manshuriensis iS not inhibited when CortexMoutan concocted with Caulis Aristolochiae Manshuriensis.ItiS?the chemical reaction?of?aristoloehic?acid?I。which could?decrease?the?toxicity?in?the?decoction?or?concoction of Caulis Aristolochiae ManshurienSis.?

深圳市科技计划资助项目(200528)