炮制工艺对何首乌成分的影响

Influence of processing technology on components of Fallopia multiflora

目的:考察炮制工艺对没食子酸、5-羟甲基糠醛(5-HMF)、儿茶素、二苯乙烯苷、大黄素和大黄素甲醚的影响。方法:何首乌分别采用黑豆汁蒸8、16、24、32、40、48h,黑豆汁炖32h、清蒸32h、黑豆汁黄酒制32h和黑豆汁高压蒸8h的工艺炮制,采用HPLC法测定炮制饮片中没食子酸、5-羟甲基糠醛(5-HMF)、儿茶素、二苯乙烯苷、大黄素和大黄素甲醚含量。结果:随着炮制时间的延长,没食子酸、大黄素、大黄素甲醚含量逐渐增加,32h后基本稳定,二苯乙烯苷含量逐渐下降,儿茶素消失;5-HMF是炮制过程中产生的一种新化合物,随着炮制时间的延长有所增加。不同的炮制工艺对上述6种成分均产生影响。结论:炮制工艺使何首乌内部成分发生动态变化,应严格控制和规范其炮制工艺。

Objective： To investigate the influence of processing technology for Fallopia multiflora on its components,gallic acid,5- hydroxymethyl furfural（ 5- HMF）,catechinic acid,stilbene glucoside,rheum emodin,and emodin monomethyl ether in Fallopia multiflora. Methods： Fallopia multiflora was steamed with black soya- bean milk for 8,16,24,32,40,and 48 hours,stewed with black soya- bean milk for 32 hours,clearly steamed for 32 hours,processed with black soya- bean milk and yellow rice wine for 32 hours,and steamed under high pressure with black soya- bean milk for 8hours. The content of gallic acid,5- HMF,catechinic acid,stilbene glucoside,rheum emodin,and emodin monomethyl ether in the prepared decoction pieces was determined using high- performance liquid chromatography（ HPLC）. Results：During processing,the content of gallic acid,rheum emodin,and emodin monomethyl ether increased and became stable after 32 h; the content of stilbene glucoside decreased and catechinic acid disappeared; 5- HMF was a new compound,and its content increased over time. Different processing technologies could influence each of the six components. Conclusion：Processing technology can cause dynamic changes in the components of Fallopia multiflora,and therefore should be strictly controlled and regulated.