不同炮制方法对黄芪中糖类及黄酮类成分的影响

Effects of different processing methods on the contents of saccharides and flavonoids in astragalus membranaceus

目的研究不同炮制方法对黄芪中糖类及黄酮类成分的影响。方法本研究中采取五种不同的黄芪炮制方法,分别为酒黄芪、蜜黄芪、盐黄芪、米黄芪、炒黄芪;黄芪炮制完成以后,分别提取不同炮制方法下各类黄芪的糖类及黄酮类成分,比较其含量。结果不同的炮制方法对黄芪的糖类和黄酮类成分影响较大(P<0.05),酒黄芪炮制方式能够最大限度地保留黄芪的黄酮类成分;炒黄芪炮制方法能够最大限度地保留黄芪的糖类成分。结论采取不同炮制方法对黄芪中糖类及黄酮类成分有较大的影响,应当根据治疗需要科学地选择不同的炮制方法。

Objective To investigate the effects of different processing methods on the contents of saccharides and flavonoids in astragalus membranaceus. Methods Astragalus membranaceus were extracted from five different kinds of processing methods such as wine, honey, salty, rice and stir-frying treatment. After processed, the contents of saccharides and flavonoids in astragalus membranaceus were extracted and compared. Results Different processing methods had great influence on the contents of saccharides and flavonoids in astragalus membranaceu（P〈0.05）, the flavonoid components of astragalus were retained by the processing methods of wine as far as possible; the saccharides components of astragalus were retained by the processing methods of stir-frying. Conclusion Different processing methods show a great impact on the components of saccharides and flavonoids in astragalus membranaceus. Scientific treatment of different processing methods should be chosen based on the need of the treatment.