还原糖含量对陈皮及砂仁制熟地黄炮制终点的指示性研究

Indicative Effect of Reducing Sugar Content on the Processing End Point for Tangerine and Amomum-processed Rehmannia

目的:在陈皮及砂仁制熟地黄炮制过程中,建立还原糖(果糖和葡萄糖)含量的检测方法,并以其为指示性目标,验证炮制及检测方法的科学性和准确性。方法:分别采用陈皮和砂仁炮制熟地黄,采用HPLC法对炮制过程中还原糖(果糖和葡萄糖)含量进行阶段检测,并据此对炮制程度和性状变化进行综合评价,同时按药典方法检测毛蕊花糖苷含量,并与还原糖含量进行比较。结果:还原糖含量线性范围为2~18 mg·ml^-1(r=0.9991),其精密度、重复性、稳定性、准确度均较好(RSD<3%)。陈皮制熟地黄最佳炮制终点:连续炖制48 h后再闷4 h;砂仁制熟地黄最佳炮制终点:蒸至36 h后拌入砂仁再蒸制12h。且此时其毛蕊花糖苷与其还原糖含量同步相对增高。结论:通过还原糖检测可准确指示陈皮及砂仁制熟地黄炮制终点,其炮制和检测方法科学准确,具有实践应用意义。

Objective:To establish the content determination method for reducing sugar(fructose and glucose)during the processing of tangerine and amomum-processed rehmannia,and taking it as the indicative target to verify the scientificity and accuracy of the processing and determination methods.Methods:Tangerine and amomum was respectively used to process rehmannia,and the contents of reducing sugars(fructose and glucose)at various processing stages were determined by HPLC.According to the results of content determination,the processing degree and trait changes were comprehensively evaluated,and the content of verbascoside was detected according to the methods described in Chinese Pharmacopoeia,and compared to the content of reducing sugar.Results:The linear range of reducing sugar was 2-18 mg·ml^-1(r=0.9991)and the precision,repeatability,stability and accuracy were good(RSD<3%).The results showed that the best processing end point for tangerine-processed rehmannia was with processing for 48 h and stuffing for 4 h.As for amomum-processed rehmannia,the best processing time was steamed for 36 h and mixed with amomum,and then steamed for 12 h.Under the above processing conditions,the contents of verbascum glycoside and reducing sugar were relatively high simultaneously.Conclusion:Through reducing sugar detection,it can accurately indicate the processing end points of tangerine-processed rehmannia and amomum-processed rehmannia.The processing and testing methods are scientific and accurate,and show practical significance.