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目的:研究马钱子配伍肉桂对马钱子中主要生物碱的影响。方法:采用高效液相色谱法分别对马钱子配伍肉桂前后主要生物碱成分士的宁和马钱子碱的质量分数进行测定。结果:马钱子配伍肉桂后其主要生物碱士的宁和马钱子碱的质量分数均有不同程度的降低,其中士的宁下降显著。结论:马钱子配伍肉桂可降低毒性,为进一步阐明马钱子合理配伍用药提供了科学的实验依据。
Objective: To study the effect of compatibility of Strychnos nux vomica with cinnamon on the main alkaloids in Strychnos nux vomica. Methods: The content of strychnine and strychnine, the main alkaloid constituents before and after the compatibility of Strychnos nux vomica with Cinnamon, was determined by HPLC. Results: Strychnos combined with cinnamon after the main alkaloids and strychnine strychnine quality scores were reduced to varying degrees, including strychnine decreased significantly. Conclusion: The compatibility of Strychnos nux-vomica with Cinnamon can reduce the toxicity and provide a scientific experimental basis for further elucidating the rational compatibility of Strychnos nux-vomica.