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作者中文名	作者英文名	单位中文名	单位英文名	E-Mail
翟为民	ZHAI Wei-min	国家药典委员会，北京 100061	Chinese Pharmacopoeia Commission, Beijing 100061, China
文佳	WEN Jia	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
徐新房	XU Xing-fang	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488 北京中医药大学中药监管科学研究院，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China Institute of Chinese Medicine Regulation of Beijing University of Chinese Medicine, Beijing 102488, China
张海霞	ZHANG Hai-xia	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
李千	LI-Qian	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
王煜杰	WANG Yu-jie	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
姜水蓝	JIANG Shui-lan	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
刘艺淇	LIU Yi-qi	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
张欣悦	ZHANG Xin-yue	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
杨超	YANG Chao	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China
李向日*	LI Xiang-ri	北京中医药大学中药学院/国家中医药管理局中药炮制技术传承基地/中药品质评价北京重点实验室，北京 102488	School of Chinese Materia Medica/TCM Processing Technology Inheritance Base of National Administration of Traditional Chinese Medicine/Beijing Key Laboratory for TCM Quality Evaluation, Beijing University of Chinese Medicine, Beijing 102488, China

基金项目:国家重点研发计划项目（2019YFC1711502）

中文摘要:目的在“杀酶保苷”的基础上，进一步探究《中华人民共和国药典》（以下简称《中国药典》）2020年版炒桃仁的炮制原理。方法采用高效液相色谱法探究桃仁炒制过程中苦杏仁苷的变化规律，测色计测定桃仁炒制中明度指数（L^*）、红绿指数（a^*）、黄蓝指数（b^*）的变化；利用多元回归分析方法探索桃仁炮制过程中色差与其苦杏仁苷含量变化的相关性。结果桃仁燀后再炒，至见焦斑，D-苦杏仁苷含量显著增加，L-苦杏仁苷含量下降，总苦杏仁苷含量基本一致；再炒，焦斑明显时D-苦杏仁苷含量下降。不同炒制程度桃仁中D-苦杏仁苷含量与a^*值呈显著正相关，与b^*值呈显著负相关。结论燀桃仁微炒促进L-苦杏仁苷向D-苦杏仁苷转化，使D-苦杏仁苷含量增加，D-苦杏仁苷的含量会逐渐降低，故应避免炮制过度；桃仁炮制过程中颜色改变与其有效成分含量变化具有相关性；《中国药典》2020年版中关于炒桃仁性状描述及含量测定限度规定合理，符合炮制目的，有助于保证炒桃仁饮片的质量。

中文关键词:炒桃仁炮制原理苦杏仁苷炮制火候色差

Research on Rationality of Standard for Fried Peach Kernels in Chinese Pharmacopoeia Based on Processing Principle

Abstract:Objective On the basis of "killing enzymes and protecting glycosides", to further explore the processing principle of fried peach kernels in the 2020 edition of the Pharmacopoeia of the People's Republic of China (hereinafter referred to as the Chinese Pharmacopoeia).Methods HPLC method were used to explore the change pattern of amygdalin during peach kernel frying; the changes in brightness index (L^*), red green index (a^*), and yellow blue index (b^*) during peach kernel frying were determined by a colorimeter; multiple regression analysis was used to explore the correlation between color difference changes and changes in the amygdalin content during peach kernel processing.Results Peach kernels were fried after being sauted until burnt spots appeared, the content of D-amygdalin increased significantly, and the content of L-amygdalin decreased. The total content of amygdalin was basically the same. With the deepening of the frying degree, the content of D-amygdalin decreased when the burnt spots were obvious. There were a significant positive correlation between the D-amygdalin content in peach kernels with different frying degrees and a^* value, and a significant negative correlation between the D-amygdalin content and b^* value.Conclusion Slightly stir-frying of peach kernels can promote the transformation of L-amygdalin to D-amygdalin, increase the content of D-amygdalin, and enhance the therapeutic effect, indicating that over-processing of fried peach kernels according to the method in Chinese Pharmacopoeia (2020 edition) will gradually reduce the content of D-amygdalin, so over-processing should be avoided. There is a correlation between the change of color and the change of active component content during processing of peach kernels. The regulation and content determination limit of fried peach kernels in the Chinese Pharmacopoeia (2020 edition) correspond to the purpose of processing, which is helpful to ensure the quality of fried peach kernel decoction pieces.

keywords:fried peach kernel processing principle amygdalin processing temperature color difference

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