摘要
从浸出物、多糖和总糖含量、HPLC色谱图等方面来考察趁鲜加工和发汗后加工对茯苓饮片化学成分的影响.趁鲜处理的饮片水溶性浸出物含量大于发汗后处理的饮片,对碱溶性浸出物影响不明显;趁鲜处理的茯苓片总糖和多糖含量均高于发汗后处理的茯苓片,茯苓丁相反;炮制加工前后的茯苓饮片HPLC色谱图中主要峰群的整体图貌基本一致,但化学成分含量有一定的差别.炮制加工对茯苓饮片的化学成分有一定的影响.
Studies on the effects of different processing methods on the chemical constituents were done from the contents of extract,polysaccharides and the total suger,HPLC chromatogram.The content of water-soluble extract of fresh Poria cocos was higher than that of Poria cocos after transpiration.It did not affect on alkali-soluble extract obviously.The contents of polysaccharides and the total suger of fresh Poria cocos tablets were higher than those of Poria cocos tablets after transpiration,contrary to blocks.The whole graphs of main peaks in HPLC chromatograms of Poria cocos from different processing methods were basically in accordance,but the contents of chemical constituents had certain difference.Processing methods have certain influence on chemical constituents in Poria cocos herbs.
出处
《河南科学》
2009年第4期429-432,共4页
Henan Science
基金
河南省重大科技攻关项目(0522030200)
关键词
茯苓饮片
浸出物
总糖与多糖含量
HPLC色谱图
Poria cocos herbs
contents of extract
contents of polysaccharides and total suger
HPLC chromatogram
