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从干燥大麻制成的茶:我们喝什么?

Matej Maly¹, Frantisek Benes¹, Zuzana Binova¹

¹Department of Food Analysis and Nutrition, University of Chemistry and Technology, Technická 5, 166 28 Prague 6, Czech Republic.

Journal of agricultural and food chemistry

|September 12, 2024

概括

大麻茶的准备可以导致显著的大麻素转移. 添加奶油显著增加了Δ9-THC水平,甚至在低THC大麻中也可能超过安全摄入水平.

科学领域:

药理学药理学是指药理学的学科.
分析化学分析化学
食品科学食品科学食品科学

背景情况:

干燥大麻通常用于制备水性输液,通常被称为"茶".
了解大麻输注的植物化学特征对于安全性和有效性评估至关重要.
大麻含有众多生物活性化合物,包括植物性大麻素和黄素,具有不同的特性.

研究的目的:

综合描述使用常见方法制备的大麻"茶"的植物化学成分.
量化主要的植物性大麻素和黄素从干燥的大麻转移到水性输液中的转移率.
为了研究在浸泡时添加奶油对大麻素转移的影响.

主要方法:

利用超高性能液体染色学-高分辨率质谱 (UHPLC-HRMS/MS) 进行精确的化合物识别和量化.
分析了三种不同的大麻品种,以评估灌注成分的品种依赖变化.
在含有或不含添加奶油的水性输注中比较了大麻素和黄素的转移率.

主要成果:

与它们的中性对应物相比,植物性大麻素酸通常表现出更高的输注转移率.
9-四大麻 (Δ9-THC) 转移到水性输注中范围为干燥大麻中含量的0.4-1.9%.
在浸泡期间添加奶油显著增加了中性植物性大麻素的转移,Δ9-THC达到53-64%.

结论:

标准的大麻茶制剂导致关键大麻素的有限转移,如Δ9-THC.
将奶油添加到大麻茶中可以显著提高Δ9-THC的生物可用性.
用奶油准备的大麻茶的消费,即使是来自低THC大麻的,也可能导致超过D9-THC的急性参考剂量 (ARfD).

关键词:

这是THC异构体的THC异构体.在UHPLC-HRMS/MS中使用.生物活性化合物生物活性化合物大麻茶大麻茶大麻茶.装的拉维因类药物黄类化合物黄类化合物植物大麻素 (phytocannabinoids) 是一种植物性大麻素.

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