异株荨麻不同炮制品中总黄酮和多糖的含量分析

Analysis on Contents of Flavonoids and Polysaccharides in Urtica dioica L. and its Different Processed Products

目的测定异株荨麻不同炮制品中总黄酮和多糖等两种有效成分的含量,探讨不同炮制方法存在的差异。方法分光光度计法。结果各炮制品中总黄酮含量按如下顺序减少:自然晾干荨麻>炒荨麻>105℃杀青晾干荨麻>220℃烘荨麻>焦荨麻>120℃烘荨麻>170℃烘荨麻。各炮制品中多糖含量按如下顺序减少:炒荨麻>170℃烘荨麻>220℃烘荨麻>自然晾干荨麻>120℃烘荨麻>焦荨麻>105℃杀青晾干荨麻。结论不同炮制方法能使异株荨麻中总黄酮和多糖含量产生变化。

Objective Determine the content of flavonoids and polysaccharides in different products of Urtica dioica L. , and the difference in different processed methods were discussed. Methods Al （ NO3 ） 3 colorimetry. Results The content of flavonoids in different products changed as following ： products by natm＇al airing 〉 products by frying 〉 products in natural air drying after deactivation of enzymes at 105℃ 〉 products by drying at 220℃ 〉 products by parching 〉 products by drying at 120℃ 〉 products by drying at 170℃ 〉. The content of polysaccharides in different products changed as following：products by frying 〉 products by drying at 170℃ 〉 products by drying at 220℃〉 products by natural airing 〉 products by drying at 120℃ 〉 products by parching 〉 products in natural air drying after deactivation at 105℃. Conclusion The different processed methods can change the content of flavonoids and polysaccharides.