炮制工艺对制何首乌饮片磷脂和总糖的影响研究

Study on the Influence of Processing Technique on Phosphide and Total Sugar of Processed Ploygoni Multiflori Pieces

目的:研究炮制工艺对制何首乌饮片磷脂和总糖的影响。方法:何首乌炮制后,分别用钼蓝比色法和硫酸—苯酚法测定各制何首乌饮片的磷脂含量和总糖含量。结果:清蒸品的总糖含量高于黑豆汁伴蒸品,黑豆汁伴蒸品的磷脂含量高于清蒸品。随蒸制时间、蒸制温度的增加,制何首乌的总糖增加,磷脂减少。厚片生何首乌炮制后其磷脂含量高于薄片。炮制工艺条件对制何首乌总糖含量的影响程度为:蒸制温度>蒸制时间>粒度>吸水量。结论:炮制工艺对制何首乌饮片磷脂和总糖含量影响较大。

Objective: To study the influence of processing technique on processed phosphide and total sugar of ploygoni multiflori pieces. Methods: After the ploygoni multiflori pieces were processed, they were used to test the content of phosphide and total sugar by Mo-blue chromatoptometry and sulfuric acid and phenol method. Results: The total sugar content of sole steaming pieces is higher than that of steaming black soya bean juice. The phosphide content of the steaming black soya bean juice is higher than that of the sole steaming one. With the increasing of the time and temperature, the total sugar of the ploygoni multiflori pieces increases while the phosphide decreases. The phosphide content of the thick pieces is higher than that of the thin pieces. The influence of the processing technique on the total sugar of ploygoni multiflori pieces is steaming temperature> steaming time> pellet> water-absorption. Conclusion: The processing technique has remarkable influence on the content of the phosphide and total sugar of ploygoni multiflori pieces.