基于功效成分优选多蒸黄精炮制工艺
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摘要
目的优选多蒸黄精炮制工艺参数,为黄精药材的质量控制及规范化炮制提供理论依据。方法采用HPLC与UV法测定黄精浸出物、多糖、总皂苷、五羟甲基糠醛含量作为黄精功效指标,色度值作为参考指标,研究蒸制次数对黄精浸出物、多糖、总皂苷、5-羟甲基糠醛含量以及色度值的影响。结果多蒸黄精炮制品中化学成分含量差异明显,多糖和浸出物在黄精生品中含量最高,并随着蒸制次数的增加,含量呈下降趋势。总皂苷含量与色度值在一蒸一制炮制品中最高。结论综合评分认为一蒸一烘为蒸制黄精较为理想的炮制方法。
Objective Preferable multi-steamed Polygonatum processing parameters and provide a theoretical basis for the standardized processing and optimize the quality of the medicinal materials of Polygonatum.Methods HPLC and UV were used to determine the change of Chroma and the content of Polygonatum extract, polysaccharide, total saponin and five hydroxymethyl furfural(5-HMF) as the index of Polygonatum 's efficacy. The chromaticity value was used as a reference index to study the influence of the steaming times on the content of extract, polysaccharide, total saponins and 5-HMF.Results There was a significant difference in the content of chemical components in the processed products of steamed Polygonatum.The content of polysaccharides and leachables was the highest in Polygonatum raw product. With the increase of steaming times, the content showed a decreasing trend. The total saponin content and the chromaticity value were the highest in one steamed one processed product.Conclusion Comprehensive score indicated that one steaming and one drying was the ideal processing method for steaming Polygonatum.
Objective Preferable multi-steamed Polygonatum processing parameters and provide a theoretical basis for the standardized processing and optimize the quality of the medicinal materials of Polygonatum.Methods HPLC and UV were used to determine the change of Chroma and the content of Polygonatum extract, polysaccharide, total saponin and five hydroxymethyl furfural(5-HMF) as the index of Polygonatum 's efficacy. The chromaticity value was used as a reference index to study the influence of the steaming times on the content of extract, polysaccharide, total saponins and 5-HMF.Results There was a significant difference in the content of chemical components in the processed products of steamed Polygonatum.The content of polysaccharides and leachables was the highest in Polygonatum raw product. With the increase of steaming times, the content showed a decreasing trend. The total saponin content and the chromaticity value were the highest in one steamed one processed product.Conclusion Comprehensive score indicated that one steaming and one drying was the ideal processing method for steaming Polygonatum.
引文
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[3] 吴其国,胡叶青,范珍,等.炮制对黄精化学成分的影响研究进展[J].包头医学院学报,2018,34(1):128.
[4] 杨圣贤,杨正明,陈奕军,等.黄精“九蒸九制”炮制过程中多糖及皂苷的含量变化[J].湖南师范大学学报(医学版),2015,12(5):141.
[5] 宋艺君,郭涛,周晓程.不同产地黄精不同方法炮制后多糖、5-羟甲基糠醛的含量变化[J].中国药房,2017,28(16):2256.
[6] 姜程曦,张铁军,陈常青,等.黄精的研究进展及其质量标志物的预测分析[J].中草药药,2017,48(1):1.
[7] 冯英,田源红,汪毅,等.综合评分法优化黄精产地加工工艺[J].贵州医药,2009, 33(12):1101.
[8] 葛胜利.传统熟地九蒸九晒初探[J].中成药研究,1983,5(10):15.
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[11] 苏颂.本草图经[M].合肥:安徽科学技术出版社,1994: 77.
[12] 张婕,金传山,吴德玲,等.正交实验法优选黄精加压酒蒸工艺研究[J].安徽中医药大学学报,2014,33(1):72.
[13] 喻雄华,张大舜.不同方法炮制的黄精中多糖含量的比较[J].中国医院药学杂志,2006,26(10):1306.