China alkaloids
![](https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Cinchona.pubescens01.jpg/220px-Cinchona.pubescens01.jpg)
![](https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Cinchona.calisaya04.jpg/220px-Cinchona.calisaya04.jpg)
China alkaloids (cinchona alkaloids) are natural substances that in the cinchona occur.
Representative
There are more than 30 alkaloids in this group. The representatives also include the alkaloids quinine , quinidine , cinchonine and cinchonidine , which are structurally part of the quinoline alkaloids .
Occurrence
China alkaloids are isolated from the cinchona bark. The red, officinal “apothecary bark” contains between 4 and 12% alkaloids. The cinchona bark comes from the cinchona tree ( Cinchona officinalis ) native to South America .
A total of 4 - 12% china alkaloids are contained in C. officinalis . Including: |
||||
quinine | Quinidine | Cinchonidine | Cinchonine | |
---|---|---|---|---|
25% | 5% | 25% | 45% |
use
A drug is made from the bark of Cinchona species, such as Cinchona pubescens and Cinchona calisaya . The bark is obtained from trees 6 to 8 years old.
The non-official “yellow rinds” of Cinchona calisaya are used for the technical isolation of the China alkaloids . Every year approx. 5000–10000 t of the bark are extracted from approx. 300–500 t of the main alkaloids quinine and quinidine.
properties
(-) - Quinine shows a blue-green fluorescence. It is also used as a remedy for malaria. It also has an antipyretic and analgesic effect. 10 g quinine is fatal in an adult. (-) - Quinidine has an antiarrhythmic effect.
(-) - Quinine is responsible for the bitter taste of the tonic water .
Individual evidence
- ↑ a b c d Entry on China alkaloids. In: Römpp Online . Georg Thieme Verlag, accessed on May 5, 2020.
- ↑ a b E. Breitmaier: Alkaloids . Springer Fachmedien, Wiesbaden 1997, ISBN 978-3-519-03542-8 , pp. 72 f .
- ^ Siegfried Ebel and Hermann J. Roth (editors): Lexikon der Pharmazie , Georg Thieme Verlag, 1987, ISBN 3-13-672201-9 , p. 147.
- ↑ A. Wollrab: Organic Chemistry . 3. Edition. Springer Verlag, Berlin Heidelberg 2009, ISBN 978-3-642-00781-1 , p. 1046 .