目的通过研究不同药味药材与附子的配伍机制,揭示酸、甘、辛、苦味中药对附子化学成分的影响规律。方法利用电喷雾质谱和内标法,分别对生附子,生附子加五味子、黄芪、独活、黄连共煎液和药渣中乌头碱类生物碱进行考察。结果附子与五味子合用,双酯型和脂型生物碱的量增加,附子与黄芪、独活配伍双酯型生物碱的量下降,附子与黄连配伍脂型生物碱和生物碱的总量均降低,但双酯型生物碱变化无规律。结论附子与五味子合用毒性增加,附子与黄芪、独活毒性降低。

Objective To study the compatible application theory of Radix Aconiti Lateralis Preparata (RALP) with different flavour herbs,for elucidating the influence of sour,sweet,pungent,and bitter flavours about aconite alkaloids.Methods The aconitine alkaloids were studied in decocting the mixture of RALP with Fructus Schisandrae Chinensis(FSC),Radix Astragali (RA),Radix Angelicae Pubescentis(RAP),and Rhizoma Coptidis(RC),respectively,and extra cting the residue of the above mentioned corn-patibility after observed by ESI-MS and internal standard.Results The diester-lipo type alkaloids were higher in the herb couples of RALP-FSC and RALP-RC than those of RALP-RA and RALP-RAP,while lipo type alkaloids were lower in the herb couples of RALP-RC and RALP-RAP than those of RALP-RAand RALP-FSC.There was no regularity in changes of diester alkaloids.Conclusion The toxicity iS in.creased in the compatible application of RALP-FSC and decreased in RALP-RA and RALP-RAP.

“973”计划资助项目(2006CB504706);国家自然科学基金资助项目(30672600);吉林省科技发展计划资助项目(20050912)