白芥子炒制前后对羟基苯乙腈含量的变化

目的研究炒制前后白芥子中对羟基苯乙腈含量的变化。方法对白芥子按照2005年版《中华人民共和国药典》规定的清炒法进行炒制,得到5 min和10 min的炒制品,然后对生、炒白芥子用石油醚脱脂,再用乙醇提取。采用RP-HPLC测定白芥子生品和炒制品中对羟基苯乙腈的含量。结果白芥子生品所得浸膏中对羟基苯乙腈的含量质量分数是0.76%,5 min白芥子炒制品所得浸膏中对羟基苯乙腈的含量质量分数为16.53%,10 min白芥子炒制品所得浸膏中对羟基苯乙腈的含量质量分数是21.44%。结论炒制可导致白芥子中对羟基苯乙腈的含量显著增加。

Variation of the content of p-hydroxyphenylacetonitrile in the crude and roasted Semen sinapis

Objective To compare the content of p-hydroxyphenylacetonitrile in the roasted and crude Semen sinapis. Methods Semen sinapis were roasted for 5 min and 10 min, respectively, according to Pharmacopoeia of the People’s Republic of China (Vol I roasted, 2005 Edition). The roasted and the crude Semen sinapis were defatted with the petroleum ether and then extracted with EtOH. The conent of p-hydroxyphenylacetonitrile was determined by RP-HPLC. Results The conent of p-hydrxyphenyl acetonitrile was 0.76﹪, 16.53﹪, 21.44﹪ in the extracts of the crude material, the roasted Semen sinapis for 5 min and those for 10 min, respectively. Conclusion The conent of p-hydroxyphenylacetonitrile was increased significantly when Semen sinapis were roasted.