Ayahuasca: alkaloids, plants & analogs
Section 1 :
The Ayahuasca Brew: reported alkaloid ratios
Relative ratios of Alkaloids reported in brewed ayahuasca (as % of total alkaloid content):
| McKenna et al. 1984 | Rivier & Lindgren 1972 | Don et al. 1998 | |
| 27 : 20 : 30 : 2 | 21 : 4 : 40 : - | 38 : 3 : 28 : 29 | |
| 33 : 17 : 33 : 8 | 22 : 1 : 9 : 41 | 39 : 3 : 27.5 : 28.5 | |
| 42 : 9 : 38 : 11 | 26 : - : 11 : 21 | 36.5 : 3 : 27 : 23 | |
| 50 : 14 : 36 : - | 37 : 2 : 20 : 20 | 34 : 3 : 27 : 25 | |
| 53 : 5 : 30 : 11 | 37 : 3 : 14 : 30 | ||
| 62 : 6 : 24 : 8 | 43 : tr.: 10 : 36 | ||
| 66 : 5 : 18 : 10 | 47 : 4 : 6 : 31 | ||
| 66 : 6 : 21 : 6 | 56 : tr.: 11 : - | ||
| 67 : 5 : 20 : 7 | 62 : 4 : 18 : 4 | ||
| 76 : 5.5 : 10.5 : 8 | |||
Brews analyzed by Rivier & Lindgren were far lower (often less than 10% of McKenna's values).
Although substantially lower in b-carboline content, the DMT component varied far less when viewed as absolute concentrations.
McKenna points out that the standard preparation for brews analyzed by Rivier & Lindgren involved boiling for one hour and then using the resulting brew without reduction in volume (these were said to rapidly lose potency if stored), while those McKenna and coworkers analyzed had been boiled for 10-15 hours, then reduced in volume (these were said to keep their potency for up to 6 months).
Please see Some Ayahuasca Preparations and Recipes.