蒸制温度、时间对滇黄精皂苷元及5-HMF含量的影响

Effects of Steaming Temperature and Time on the Contents of Saponins and 5-HMF in Polygonatum kingianum

黄精炮制的核心环节是蒸制。研究滇黄精不同温度蒸制48 h及90℃蒸制不同时间对总皂苷元和5-羟甲基糠醛(5-HMF)含量的影响。用分光光度法检测总皂苷元,液相色谱法检测5-HMF。结果表明,分光光度法检测薯蓣皂苷元的回收率为97.145%,RSD为2.736%;与自然干燥品比对皂苷元含量,70℃和80℃蒸制48 h、90℃蒸制96 h含量下降非常显著(p<0.01),90℃蒸制72 h以内和100℃蒸制48 h以内含量变化不显著(p>0.05);与自然干燥品比对5-HMF含量,70℃以上蒸制48 h以上含量增加均非常显著(p<0.01),90℃蒸制24 h时5-HMF含量增加显著(p<0.05)。试验建议炮制滇黄精采用90℃以上温度蒸制,时间控制在48 h内,可有效减少皂苷损失,控制5-HMF生成。

Steaming was the core processing in the herbaceous stems of Polygonatum kingianum.The effects of different steaming temperature over 48 h and different time at 90℃on the contents of saponins,and 5-hydroxymethylfurfural(5-HMF)in Polygonatum kingianum were studied.Saponins were detected by spectrophotometer,and HPLC was performed on 5-HMF.The results showed thatthe recovery of diosgenin was 97.145%and RSD was 2.736%;Compared with natural drying products,the contents of saponins decreased significantly at 70℃and 80℃for 48 h and 90℃for 96 h of steaming(p<0.01),and the changes were not significantly at 90℃and 100℃under 72 h and 48 h of steaming respectively(p>0.05).The contents of 5-HMF increased significantly at 70℃over 48 h of steaming(p<0.01)and 90℃for 24 h(p<0.01).It was suggested that theherbaceous stems of Polygonatum kingianum should be steamed at the temperature above 90℃,and the steaming time should be controlled under 48 h,which could be effectively reduce the loss of saponins and control the generation of 5-HMF.