清蒸法对四年生九华黄精饮片质量的影响

Effects of different steaming methods on the decoction quality of four-year-old Polygonatum cyrtonema Hua

目的研究4年生九华黄精及其第4龄节经不同方式清蒸后主要成分含量的变化。方法用UV-Vis,以D(+)-无水葡萄糖为对照品,分别在582nm、540nm、490nm处测多糖、还原糖小分子总糖的吸光度;以人参皂苷Rb1为对照品,在550nm处测吸光度。结果通过多指标综合评价后发现“重蒸法Ⅱ”第4龄节样品综合评分最高87.53,而作为“九蒸九晒法Ⅱ”第4龄节样品的综合评分:87.19;但是“九蒸九晒法Ⅱ”饮片性状质感比“重蒸法Ⅱ”饮片稍好。4年生九华黄精多糖、还原糖、小分子总糖及总皂苷成分含量均略低于其第4龄节。结论“重蒸法Ⅱ”及“九蒸九晒法Ⅱ”为九华黄精较优清蒸工艺,其第4龄节可作为九华黄精的精品开发优选原材料,为九华黄精的炮制工艺研究及后续产业化开发提供科学依据。

Objective To elucidate the changes in the content of major components in four-year-old Polygonatum cyrtonema Hua and its fourth-instar node in Jiuhua Mountain after different steaming.Methods D(+)-anhydrous glucose was used as reference substance, the absorbance of polysaccharides, reducing sugars,small molecule total sugars was measured at 582 nm, 540 nm and 490 nm, respectively by ultravioletvisible spectrophotometry. Ginsenoside Rb1 was used as reference substance, the absorbance of total saponins was measured at 550 nm by ultraviolet-visible spectrophotometry.Results Through the comprehensive evaluation of multiple indexes, it was found that the highest comprehensive score was87.53 in the fourth-instar samples under the re-steaming method Ⅱ. The comprehensive score of the fourth-instar samples under the nine times steamed and nine times shined method Ⅱ was 87.19. But nine times steamed and nine times shined method Ⅱ slices(glossy) phase specific gravity resteaming method Ⅱ slices(dull) was slightly better. The contents of components in 4-year-old Polygonatum cyrtonema Hua essence were slightly lower than those in its 4 th instar.Conclusions Resteaming methodⅡ and nine times steamed and nine times shined method Ⅱ are the better steaming processes of samples, and its fourth-instar can be used as the excellent raw materials for the development and optimization of Polygonatum cyrtonema Hua in Jiuhua Mountain area. This study can provide scientific basis for the processing technology research and subsequent industrial development of Polygonatum cyrtonema Hua.