炮制时长对何首乌质量控制的影响

Effect of Processing Time on Quality Control of Polygonum multiflorum

目的：探讨何首乌黑豆汁炖制的最佳时长。方法：以何首乌为对象,测定了不同炮制程度的黑豆汁炖制何首乌中的大黄素、大黄素甲醚、大黄酚-8-O-β-D-葡萄吡喃糖苷、2,3,5,4＇-四羟基二苯乙烯-2-O-β-D-葡萄吡喃糖苷、儿茶素、没食子酸、没食子酸酯、苜蓿素和何首乌乙素9中有效成分含量。结果：随着炮制时间的延长,何首乌主要有效成分含量呈先增加后降低然后趋于稳定的趋势,多数有效成分含量炮制到8~10 h达到最高值。结论：8~10 h为何首乌黑豆汁炖制最佳炮制时间。

Objective： To study the best time of stewing of Polygonum multiflorum with black bean juice. Methods： The contents of emodin,emodin,chrysophanol-8-O-β-D-glucopyranoside,2,3,5,4-glucopyranoside,4-O-β-D-glucopyranoside,catechin,gallic acid,gallate,alfalfa and hexoside were determined. Results： The results showed that the contents of main active ingredients of Polygonum multiflorum were increased first and then decreased with the prolonging of the processing time,and the contents of most active ingredients reached the highest value from 8 to 10 h. Conclusion： 8 ~ 10 h was the best processing time for Polygonum multiflorum with black bean juice stewing.