黄芩饮片不同炮制品质量评价

Study on Quality Difference Analysis of Scutellaria Baicalensis Decoction Pieces with Processed Products

本研究对黄芩饮片生品及8种不同炮制品进行质量差异比较。将黄芩饮片依次采用炒黄、炒焦、炒炭、土炒法、酒炙法、醋炙法、姜炙法、盐炙法进行炮制,对黄芩饮片生品及其不同炮制品进行显微观察、薄层鉴别;分别对浸出物、总黄酮含量进行测定。在显微鉴别中,黄芩生品、炒黄芩、焦黄芩、醋黄芩、酒黄芩、盐黄芩、姜黄芩中的石细胞、韧皮纤维、木纤维等特征清晰可见,黄芩炭中石细胞、木纤维和韧皮纤维的壁及孔沟现象不明显;薄层鉴别中,黄芩对照药材、黄芩苷、黄芩素、汉黄芩素对照品及供试品斑点清晰,分离度较好。醇溶性浸出物含量由高到低的顺序为:黄芩生品>炒黄芩>焦黄芩>土炒黄芩>醋黄芩>酒黄芩>盐黄芩>姜黄芩>黄芩炭。总黄酮含量由高到低的顺序为:土炒黄芩>焦黄芩>炒黄芩>醋黄芩>酒黄芩>盐黄芩>黄芩生品>姜黄芩>黄芩炭。不同的炮制方法对黄芩饮片的质量产生一定影响,此方法简便可行,可为黄芩炮制品的扩大应用及质量评价奠定基础。

Comparison of quality differences between raw Scutellaria baicalensis decoction pieces and 8 different processed products.Process the slices of Scutellaria baicalensis in sequence using stir frying,charring,charcoal frying,earth frying,wine frying,vinegar frying,ginger frying,and salt frying methods.Microscopic observation and thin layer identification of raw and processed Scutellaria baicalensis decoction pieces,and measure the content of extracts and total flavonoids separately.In microscopic identification,the characteristics of stone cells,phloemfibers,and wood fibers in raw Scutellaria baicalensis,fried Scutellaria baicalensis,roasted Scutellaria baicalensis,vinegar Scutellaria baicalensis,wine Scutellaria baicalensis,salt Scutellaria baicalensis,and ginger Scutellaria baicalensis are clearly visible,the wall and pore groove phenomena of stone cells,wood fibers,and phloem fibers in Scutellaria baicalensis charcoal are not obvious.In thin layer identification,the reference materials of Scutellaria baicalensis,baicalin,baicalin,and Hanbaicalin,as well as the test samples,have clear spots and good separation.The order of the content of alcohol soluble extracts fromhigh to lowis as follows:raw Scutellaria baicalensis>roasted Scutellaria baicalensis>roasted Scutellaria baicalensis>soil Scutellaria baicalensis>vinegar Scutellaria baicalensis>wine Scutellaria baicalensis>salt Scutellaria baicalensis>ginger Scutellaria baicalensis>charcoal Scutellaria baicalensis.The order of total flavonoid content from high to low is as follows:soil fried Scutellaria baicalensis>roasted Scutellaria baicalensis>fried Scutellaria baicalensis>vinegar Scutellaria baicalensis>wine Scutellaria baicalensis>salt Scutellaria baicalensis>raw Scutellaria baicalensis>ginger Scutellaria baicalensis>Scutellaria baicalensis charcoal.The influence of different processing methods on the quality of Scutellaria baicalensis decoction pieces,the method is simple and feasible,it can lay the foundation for the expanded application and quality evaluation of Huangqin processed decoction pieces.