白芍的传统加工工艺各环节对其芍药苷含量的影响

Influence of traditional processing technology on the content of paeoniflorin in Radix Paenoiae Alba

目的研究白芍传统工艺制备过程,掌握各个制备环节对芍药苷含量影响,提高加工制备的方法.方法应用不同加工工艺制备白芍样品,采用高效液相色谱法测定白芍药材及饮片加工各环节的芍药苷含量,分析含量变化.结果传统加工各环节对白芍中芍药苷含量的影响各不相同,均造成芍药苷含量的流失.其中趁鲜制备对芍药苷的影响最小;去皮后再煮与硫黄熏蒸对芍药苷含量的影响最大;传统加工切片会造成芍药苷的损失.结论白芍趁鲜处理,缩短制备工艺时间,去除硫黄熏蒸可降低芍药苷损失.

Objective To master the influence of each processing step on the content of paeoniflorin and to improve the prescription method through study on the traditional processing technology of Radix Paeoniae Alba.Methods Different processing technologies were used to prepare samples of Radix Paenoiae Alba,HPLC was adopted to determine paeoniflorin in each processing step and external standard method was used to analyze its content change.Results The influence of each traditional processing step on paeoniflorin varied and all steps caused the loss of paeoniflorin,of which fresh material had the minimum effect,boiling after removal of peel and sulfur fumigation had the greatest effect and even slicing process had effect on loss of paeoniforin.Conclusion Preparation with fresh material,shortening the processing time and removing sulfur fumigation can reduce the loss of paeoniflorin.