不同炮制方法对黔淫羊藿化学成分及产品质量的影响

Effects of Different Processing Methods on Chemical Constituents and Product Quality of Epimedium

目的观察不同炮制方法对黔淫羊藿化学成分及产品质量的影响。方法选择黔淫羊藿作为研究材料,对照品选择中国药品生物制品鉴定研究所产品,测定淫羊藿、羊脂淫羊藿、炒制淫羊藿、盐制淫羊藿及酒炙淫羊藿等不同炮制方法下总黄酮及淫羊藿苷含量的不同,比较不同炮制方式对黔淫羊藿化学成分及产品质量的影响。结果淫羊藿、羊脂淫羊藿、炒制淫羊藿、盐制淫羊藿及酒炙淫羊藿的总黄酮含量分别为8.99%、9.45%、8.86%、8.88%、10.28%,淫羊藿苷含量分别为0.75%、0.87%、0.84%、0.64%、0.95%,羊脂淫羊藿及酒炙淫羊藿效果佳,炮制后总黄酮及淫羊藿苷含量较高。结论炮制前后黔淫羊藿的活性成分发生改变,且不同炮制方法改变程度具有一定差异,羊脂淫羊藿和酒炙淫羊藿方法对淫羊藿的炮制效果佳,建议临床黔淫羊藿的炮制应以羊脂淫羊藿及酒炙淫羊藿为主,能有效提高淫羊藿活性成分及产品质量。

Objective To observe the effects of different processing methods on chemical composition and product quality of Epimedium. Methods Qian Epimedium was selected as the research material, the products of Chinese Institute of Pharmaceutical and Biological Products Identification were selected as reference substance, the total flavonoids and icariin of Epimedium, suet Epimedium, stir-frying Epimedium, salting Epimedium and wine stir-frying Epimedium were detemined to compare the effects of different processing methods on the chemical constituents and product quality of Qian Epimedium. Results The content of total flavonoids of Epimedium, suet Epimedium, stir-frying Epimedium, salting Epimedium and wine stir- frying Epimediumwere8.99%, 9.45%, 8.86%, 8.88%, 10.28%respectively, icariin content were 0.75%, 0.87%, 0.84%, 0.64%, 0.95% respectively, the effects of suet Epimedium and wine stir-frying Epimedium was ideal for their higher flavonoids and icariin contents. Conclusion After processing, the active ingredients ofQian Epimedium changed, and different processing method has different degree of change, the processing effect of suet Epimedium and wine stir-frying Epimedium is ideal, which should be the main processing method in clinical to effectively improve the quality of Epimedium activity.