不同炮制工艺对制首乌外观性状及内在质量的影响

Effects of different Processing Technology on Prepared Radix Polygoni Multiflori Appearance and Quality

目的：以鲜品何首乌为研究对象，确定合理制首乌炮制加工工艺参数，为制定制首乌炮制加工标准操作规程提供试验依据。方法：对比不同前处理、不同蒸制时间制首乌外观性状及内在质量变化情况。结果：采用鲜品直接干燥后用黑豆汁拌匀，炖制制首乌的时间应为44～52 h；鲜品蒸制干燥后再用黑豆汁拌匀，炖制制首乌则需至少炖制48 h以上，这样才能保证游离蒽醌类成分含量符合要求并相对稳定。结论：为更加合理地优选制首乌工艺并最大限度发挥药效，以二苯乙烯苷及蒽醌类成分的含量来控制制首乌的质量有待商榷，是否增加磷脂类成分和多糖的含量作为制首乌的质量控制检测指标有待进一步研究完善。

Objective：With fresh products of Polygonum multiflorum as a research object，the reasonable processing parameters of Prepared Radix Polygoni Multiflori were determined to provide the experimental basis for the preparation of custom Shouwu processing standard operating procedures.Methods：The changes of Prepared Radix Polygoni Multiflori appearance and quality were compared by different treatment and steamed time..Results：The optimal stewing time for fresh directly drying drug mixed with black bean was 44-52 hours.For drug that freshly steamed then dried the stewing time was at least 48 hours.in order to ensure the content of anthraquinones to meet the requirements and stay relatively stable.Conclusion：It is questionable that only the content of two stilbene glucoside and anthraquinones in Radix Polygoni Multiflori were select to control the quality，considering more reasonable processing techonogy for drug efficacy.Phospholipid and polysaccharide may be added as the quality control of Prepared Radix Polygoni Multiflori.