田七素在加工红参中的变化及其转化机理

试验研究了田七素在红参加工炮制中的变化及其转化机理。以甲醇为溶剂，采用渗淋法进行提取；正丁醇萃取，Sephadex-LH-20凝胶柱分离，经UV、IR、^1H-NMR、^13C-NMR和MS／FD鉴定，应用氨基酸自动分析仪对其含量进行测定。结果表明：田七素在鲜人参和生晒参中的含量为0.51％、0.50％，加工成红参后含量降低为0.26％，其机理在于田七素受热发生脱羧降解反应，生成1-醛基-二氨基丙酸，并生成CO2和H2O，从而降低人参的毒性。这一结果揭示了人参加工炮制减毒作用的另外一个机理。

Variation and Transformation Mechanism of Dencichine in Processing Red Ginseng

The variation and transformation mechanism of dencichine in processing red ginseng were studied. Methanol was taken as the extract percolation solvent, compounds were extracted by n-BuOH and isolated by Sephadex-LH-20 gel chromatography, chemical structure was determined by UV, IR,~1H-NMR,~(13)C-NMR and MS/FD, and dencichine content was determined by amino acid automatic analysator.The results show that dencichine content is 0.51%,0.50% in fresh ginseng and desiccate ginseng (sheng sai shen ) but decreases to 0.26% in processed red ginseng. Its mechanism lies in the decarboxylation reaction in which dencichine is decarboxylated into 1-hydroxy1-diaminopropionic acid, CO_2 and H_2O, thus decreases toxicity of ginseng. This reveals another attenuation mechanism in processing ginseng.