江西建昌帮炆制地黄中辅料作用探索(Ⅰ)

Exploring of Accessories Role in Wenzhi Rehmannia glutinosa with Jiangxi Jianchang Band(Ⅰ)

目的:建立HPLC-ELSD测定熟地黄中单糖与低聚糖含量的方法,研究江西建昌帮炆制地黄过程中炮制辅料的作用。方法:采用HPLC测定地黄中单糖和低聚糖的含量,以蒸发光散射检测器进行检测,prevail carbohydrate ES色谱柱(4.6mm×250 mm,5μm),考察辅料对建昌帮炆制地黄的影响。结果:炆制地黄中单糖含量高于各缺辅料炆制品,但其低聚糖含量低于各缺辅料炆制品。炆制地黄、炆制地黄(缺砂仁)、炆制地黄(缺砂仁与陈皮)、炆制地黄(缺砂仁、陈皮与黄酒)、炆制地黄(缺黄酒)、炆制地黄(缺陈皮)中单糖质量分数分别为(23.46±1.07)%,(21.81±0.94)%,(15.83±1.01)%,(14.14±0.58)%,(21.91±0.76)%,(21.53±0.84)%;低聚糖质量分数分别为(3.02±0.25)%,(3.29±0.17)%,(11.73±0.64)%,(14.33±0.83)%,(6.17±0.38)%,(3.77±0.19)%。结论:建立的含量测定方法操作简便、稳定、准确;辅料砂仁、陈皮与黄酒会影响熟地黄炮制过程中化学成分的变化,为阐明其炮制机制提供实验依据。

Objective： To establish a HPLC-ELSD method for determining contents of monosaccharide and oligosaccharide in Rehmannia glutinosa, and study on role of accessories in Wenzhi R. glutinosa with Jianchang band. Method： HPLC-ELSD was applied to determine the content of monosaceharide and oligosaccharide with prevail carbohydrate ES column （4.6 mm x 250 ram, 5 Ixm） , influence of accessories on Wenzhi R. glutinosa with Jianehang band was investigated. Result： The content of monosaccharide in Wenzhi R. glutinosa was higher than that of processing accessories negative contrast groups, but the content of oligosaccharide was just the opposite. The content of monosaccharide in Wenzhi R. glutinosa, Amomum villosum negative contrast group, A. villosum and Citrus reticulata negative contrast group, A. villosum, yellow rice wine and C. reticulata negative contrast group, yellow rice wine negative contrast group and C. reticulata negative contrast group were （23.46±1.07）%, （21.81±0.94）%, （15.83 ±1.01）% , （14.14±0.58）%, （21.91±0.76）%, （21.53± 0. 84） % , respectively ; The content of oligosaccharide in them were （ 3.02 ± 0. 25 ） % , （ 3.29 ± 0. 17 ） % , （11.73 ±0.64）%, （14. 33 ±0.83）%, （6. 17 ±0.38）%, （3.77 ±0.19）%, respectively. Conclusion： This established determination method was simple, stable and accurate; It demonstrated that processing accessories could affect change of chemical component in processing of R. glutinosa, including A. villosum, yellow rice wine and C. retieulata. It could provid experimental basis to clarify processing mechanism of R. glutinosa.