Isomers of amygdalin in BUYANG HUANWU TANG and its production
- VernacularTitle:补阳还五汤中苦杏仁苷的存在形式及其产生机制
- Author:
Jun WU
;
Pengfei TU
;
Yuying ZHAO
;
- Publication Type:Journal Article
- Keywords:
BUYANG HUANWU TANG;
amygdalin;
epimer
- From:
Chinese Traditional and Herbal Drugs
1994;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Object To study the isomers of amygdalin in BUYANG HUANWU TANG and its production Methods Amygdalin was isolated from both peach seeds and BUYANG HUANWU TANG by using various column chromatography Their structures were identified by the various spectral data Results Amygdalin had been isolated from n BuOH fraction of aqueous extract of BUYANG HUANWU TANG and found to be a pair of D , L epimers and their ration was 1∶1 It was also found that the structures and the ration of D , L epimers of amygdalin in decoction of single peach seed were similar to that in BUYANG HUANWU TANG. The peach seed only gave D amygdalin when it was extracted in 95% EtOH at reflux temperature, and D amygdalin cannot be isomerized when it was treated in water at 100 ℃ Conclusion Isomerization of D amygdalin results from interaction between it and other compounds of peach seed in water at high temperature, and has no evident relation to other constituents in BUYANG HUANWU TANG L amygdalin is a new compound generated due to decoction of peach seed
