【作者】 李燕菊；

【导师】 常军民；

【作者基本信息】 新疆医科大学 ， 药物分析， 2006， 硕士

【摘要】 大量的研究证明，大蒜具有杀菌，降血脂，降血压，抗血栓，抗癌，预防中风，提高机体的免疫力等功效，使之成为近代医学研究的热点之一。目前大蒜的功效成分定位于蒜氨酸及其经蒜酶催化裂解产生的大蒜辣素和阿霍烯等一系列含硫的化合物。 国内外已上市的大蒜制剂近几十种之多，但各种制剂原料的来源有所不同，而导致制剂质量的差异。为从源头控制大蒜药材质量，本课题从鉴别、检查、含量测定等方面控制大蒜药材的质量。主要研究内容如下： 1．鉴别 不同产地的新鲜大蒜为原料，以蒜氨酸为对照品，采用硅胶G薄层板，展开系统：正丁醇-冰醋酸-水（4∶1∶1）；显色剂：0.2％茚三酮，进行药材的鉴别试验。新鲜大蒜样品与蒜氨酸对照品在相同的位置上显示相同颜色的斑点。 指纹图谱是控制中药材质量的有效方法之一。本课题采用RP-HPLC法制定大蒜酶解产物的指纹图谱来控制药材的质量，并进行药材的鉴别。结果表明，采用RP-HPLC法测定，ODS柱，大蒜辣素为参照物，流动相甲醇-水（40∶60），检测波长214nm，柱温35℃，流速0.8ml·min^-1，能较好的反映大蒜酶解产物的特征。 蒜氨酸是大蒜中独特的氨基酸。本课题同时采用蒜氨酸为参照物，利用HPLC法制定大蒜灭活蒜氨酸酶后的产物制定大蒜药材的指纹图谱来控制药材的质量，并进行药材的鉴别实验。结果表明，采用RP-HPLC法测定，ODS柱，流动相甲醇-水（60∶40），检测波长214nm，柱温35℃，流速0.5ml·min^-1，能较好的反映大蒜杀酶产物的特征。更多还原

【Abstract】 In recent years many attempts have been made to analysis the constitutes of garlic(Allium sativum L.). Many studies have found the garlic has been used as a remedy in folk medicine for the treatment of infection disease as well as for the prevention of stoke and arteriosclerosis as well as anticancer.The active components were related to alliin, allicin, ajoend and a series of compounds of sulfoxides.There were many kinds of garlic preparations coming into the market.But the quality of the preparations have more difference because of the medicinal material coming from virous reigons.Here we took identification, inspection and the content of alliin steps to control the quality of the materials from virous reigons. Now our mainly study contents as follow:The first part was identification.Alliin was the reference substance. Plate:silica gel plates. Developing system: n-butanol-n-proanol-acetic acid-water(3:1:1:1, v/v) and n-butanol-acetic acid-water(4:1:1, v/v). Reagent: 0.2% ninhydrin. The sample and alliin have the same colour on the spots of the same R_f.The fingerprint was established using HPLC to control the quality of the fresh bulbs of enzymoly production from garlic. We have the allicin as the reference substance. The Chromatographic conditions as follow:an ODS column was used; the mobile phase was composed of method and water (40:60, v/v); the flow rate was 0.8ml/min and the UV absorbance detection was set at 214nm. It showed that the similarity of the enzymoly production from garlic was satisfied.更多还原