Page 27 - วารสารกรมการแพทย์แผนไทยฯ ปีที่ 16 ฉบับที่ 1

17

Effect of Storage Times on the Syringin Contents in Tinospora crispa (L.)
Miers ex Hook.f. & Thomson Decoction.
*,‡
Ronnachai Poowanna , Chatit Sirisawat*, Sinthoo Mingnan*, Wiwat Sriwicha*, Jatuporn
Prathumtet*, Thanthika Kaewsoongnern*, Naruwat Pakdee*
*Faculty of Natural Resources, Rajamangala University of Technology ISAN Sakonnakorn Campus, Sakonnakorn
47160, Thailand
†
Corresponding author: Ronnachai_p1@outlook.com
Abstract

Antidiabetic herbal decoction with bora-phet vine or Tinospora crispa as a major component is used at
Sakon Nakhon Thai Traditional Medicine (Luang Pu Fab Supatto) Hospital as bora-phet vine has syringin as
an active ingredient for blood sugar reduction. In practice, boiling the preparation every day may cause
inconvenience and will lead to noncompliance of the patients. This studyûs objective was to investigate the
stability of Tinospora crispa extract in ready-to-drink formulation by measuring the amount of syringin.
Methodology: T. crispa was boiled in water for 15 minutes and then the TLC and TLC densitometer were
used to determine the amounts of syringin under 5 storage times of 0, 1, 24, 72 and 120 hours at 4˚C.
Results: The proportions of syringin under storage time at 0, 1, 24, 72 and 120 hr were 1.35 ± 0.01,
1.35 ± 0.02, 1.36 ± 0.02, 1.27 ± 0.03 and 1.24 ± 0.01 percent, respectively. The amount of syringin bora-
phet vine reduced significantly after 72 hours or more of storage. It is thus concluded that bora-phet
concoction with storage time of 3 days or more results in a drop in syringin content.
Key words: T. crispa (L.) Miers ex Hook.f. & Thomson, syringin, herbal decoction

∫∑π” ‰°≈‚§‰´¥å ∑’Ë “¡“√∂ªÑÕß°—π°“√‡ ’¬À“¬¢Õ߇´≈≈å

∫Õ√–‡æÁ¥ (Tinospora crispa (L.) Miers ex ª√– “∑ μâ“π¡–‡√Áß μâ“π‡∫“À«“π μâ“π°“√Õ—°‡ ∫
[6]
Hook.f. & Thomson «ß»å Menispermaceae √—°…“‚√§¢âÕ‡ ◊ËÕ¡ ·≈–ªÑÕß°—πÕ“°“√·æ≥â πÕ°
‡ªìπ ¡ÿπ‰æ√∑’Ë¡’°“√„™â∑“ß°“√·æ∑¬å·ºπ‰∑¬ ·≈– ®“°π—Èπ ∫Õ√–‡æÁ¥¬—߇ªìπ ¡ÿπ‰æ√∑’ˇªìπ à«π
°“√·æ∑¬å·∫∫æ◊Èπ∫â“π ¡’ √√æ§ÿ≥ ‡∂“ ¡’√ ¢¡®—¥ ª√–°Õ∫„πμ”√—∫¬“‡∫“À«“πÀ≈“¬μ”√—∫ ‚¥¬«‘∏’°“√
[7]
‡¬Áπ ·°â‰¢â∑ÿ°™π‘¥ ·°âæ‘…Ω肋… ‡ªìπ¬“¢¡‡®√‘≠Õ“À“√ ª√ÿ߬“ à«π„À≠à®–„™â°“√μâ¡„À⺟âªÉ«¬ ·μàÕ“®®–¡’
μâ¡¥◊Ë¡‡æ◊ËÕ„À⇮√‘≠Õ“À“√ ™à«¬¬àÕ¬ ∫”√ÿßπÈ”¥’ ∫”√ÿß §”∂“¡®“°·æ∑¬å«à“ºŸâªÉ«¬‰¥â√—∫ª√‘¡“≥¬“§√∫∂â«π
[1]
‰ø∏“μÿ ·≈–®“°°“√»÷°…“ƒ∑∏‘Ï∑“߇¿ —™«‘∑¬“ æ∫ À√◊Õ‰¡à ‡π◊ËÕß®“°°“√„™â™’«‘μª√–®”«—π∑’Ë√’∫‡√àߺŸâªÉ«¬
«à“¡’ƒ∑∏‘Ïμâ“π°“√‡®√‘≠¢Õß·∫§∑’‡√’¬ Staphylococ- à«π„À≠à‰¡à –¥«°„π°“√μ⡬“ ¡ÿπ‰æ√∑ÿ°«—π ®÷ß
[2] [3]
cus aureus μâ“πÕπÿ¡Ÿ≈Õ‘ √– ƒ∑∏‘Ï≈¥πÈ”μ“≈ ∑”°“√»÷°…“º≈¢Õß√–¬–‡«≈“„π°“√‡°Á∫μàÕª√‘¡“≥
[4,5]
„π‡≈◊Õ¥ ‚¥¬ ¡’ “√ Syringin ´÷Ë߇ªìπ “√°≈ÿà¡ “√‰´√‘π®‘π (syringin, SG) ‡æ◊ËÕ‡ª√’¬∫ª√‘¡“≥ SG