蒺藜的性状与其质量关系研究

Study on the relationship between the characters and quality of Tribulus terrestris

目的确定蒺藜饮片的性状与主要成分间关系分析。方法采用比色法,测定样品皂苷和黄酮成分;采用感观评定法,评定蒺藜性状的分数;采用相关度公式计算性状与成分的相关度。结果所制定的比色法能够测定蒺藜皂苷和黄酮成分的含量,结合感观评定结果,性状与成分具有一定的相关性。果实发黄绿色和苦、辛味浓的蒺藜总皂苷含量的相对较高;茎表面深绿色和叶多破碎皱缩的蒺藜总黄酮含量相对要高;同时具有(茎)表面深绿色,叶多破碎皱缩和(果实)背部黄绿色这3个性状的蒺藜总体质量相对较好。结论所建立的比色法皂苷和黄酮含量测定方法可行,性状与成分具有一定的相关性。该研究给蒺藜性状描述进行客观量化,并与蒺藜主要成分进行关联,进而从性状外观上初步判断蒺藜质量提供了客观实验依据。

OBJECTIVE To determine the relationship between the properties and the main components of Tribulus terrestris.METHODS The saponins and flavonoids in samples were determined by colorimetry,and the properties of Tribulus terrestris were evaluated by sensory evaluation.The correlation between the properties and components was calculated by correlation formula.RESULTS The content of saponins and flavonoids in Tribulus terrestris can be determined by the colorimetric method.The results of sensory evaluation show that there is a certain correlation between the properties and the components.The contents of total saponins of Tribulus terrestris with yellow green fruit,bitter and pungent taste are relatively high;the contents of total flavonoids of Tribulus terrestris with dark green stem and broken and shrunk leaves are relatively high;the total quality of Tribulus terrestris with three characters of dark green stem,broken and shrunk leaves and yellow green back(fruit)is relatively good.CONCLUSIONS The method for the determination of saponins and flavonoids is feasible.This study objectively quantifies the descriptions of Tribulus terrestris characters and correlates them with the main components of Tribulus terrestris,This study provides an objective experimental basis for the description of the characteristics of Tribulus terrestris and the correlation with the main components of Tribulus terrestris.