不同炮制方式对黄精有效成分含量的影响

The Effects of Different Processing Methods on Components in Polygonatum Kingianum Coll.et Hemsl

以滇黄精为对象,研究九蒸九制过程中有效成分含量的变化,探究出滇黄精的最佳炮制工艺。试验中选取蒸制处理方法,采用紫外-可见分光光度法研究九蒸九制过程中多糖、总皂苷和蒽醌类化合物的含量变化。结果表明,随着蒸制处理次数的增加,滇黄精多糖的含量呈现出先下降后趋于稳定的变化,蒽醌类化合物含量呈下降趋势,总皂苷含量呈现出先上升后趋于稳定的变化。蒸制处理对滇黄精有效成分含量产生了一定影响,蒸制时长和次数并不是越多越好。研究结果为黄精的炮制工艺和高品质黄精产品开发提供了依据。

In order to choose the best processing technology,the change of active ingredient in Polygonatum kingianum Coll.et Hemsl were researched with a traditional Chinese medicine method"nine steaming and nine making".The samples were processed by steaming,and then the content of polysaccharides,total saponins and anthraquinones in them were measured with UV-Vis spectrophotometry.The results showed that the change of content of polysaccharide in Polygonatum kingianum Coll.et Hemsl were decreased firstly and then tended to be stable with the steaming times increasing;the content of anthraquinones showed a downward trend.The content of total saponins were increased firstly and then tended to be stable.The active ingredient in Polygonatum kingianum Coll.et Hemsl were affected by steaming times.The more times of steaming were not the better.The results provided a basis for the processing technology and the way of getting high quality Polygonatum kingianum Coll.et Hemsl.