[Study on chemical components of Aconitum flavum and their inflammatory and analgesic effects].

OBJECTIVE: To study the chemical compositions of active site of Aconitum flavum and their pharmacological effects on anti-inflammatory andantalgic. METHODS: Xylene-induced mice ear swollen and egg white-induce toe swollen test were used to assess the anti-inflammatory effect of Aconitum flavum. Acetic acid-induce mice writhing and hot-plate test were used to assess the antalgic effect of Aconitum flavum. Silica gel, ODS and Sephadex LH-20 techniques were employed for isolation and purification the constituents of Aconitum flavum. The chemical compounds were identified by 1H-NMR, 13C-NMR, DEPT, HMBC, HMQC and COSY. RESULTS: When compared with model group, there was significant difference in 30% alcohol active extract group (P < 0.05) in xylene-induce mice ear-swollen test. In the experiment of egg white-induce toe swollen test, 30% alcohol active extract group had great significant difference when compared with the model group (P < 0.01). In acetic acid writhing test, 30% alcohol active extract group had significant analgesic action when compared with model group. In hot plate test, when compared with model group, the analgesic effect of 30% alcohol active extract group (P < 0.05) at 30 and 45 minutes after administration was significanty increased. Fourteen compounds were isolated from the active extract,while seven compounds were identified as: sucrose (I), linarin (Ii), beta-sitosterol (III), beta-daucosterol (IV), beta-sitosterol-3, 5, 6-triol (VII), aconitine (V ) and hypaconitine (IV). CONCLUSION: 30% alcohol active extract of Aconitum flavum has anti-inflammatory and antalgic effects. Compounds I, II, IV, VI and VII are isolated for the first time.

[Study on baking processing technology of hui medicine Aconitum flavum].

OBJECTIVE: To screen and optimize the processing technology of Aconitum flavum. METHODS: The acute-toxicity, anti-inflammatory and analgesic experiments were used as indexes. Four processing methods, including decoction, streaming, baking and processing with Chebulae Fructus decoction, were compared to screen the optimum processing method for Aconitum flavum. The baking time was also optimized. RESULTS: The optimal baked technology was that 1-2 mm decoction pieces was baked at 105 degrees C for 3 hours. CONCLUSION: The baking method is proved to be the optimal processing method of Aconitum flavum. It is shown that this method is simple and stable.