多花黄精炮制过程中主要成分的变化分析

Analysis of Main Components in the Processing of Polygonatum Cyrtonema Hua

对黄精炮制过程中黄精多糖、总黄酮、总酚和薯蓣皂苷四种成分的含量变化规律进行了探究。前三种成分采用60%乙醇提取黄精的有效成分,并用紫外分光光度计测定各成分的含量;薯蓣皂苷采用甲醇提取,高效液相色谱法(HPLC)测定其含量。实验结果显示,炮制过程中,黄精多糖的含量逐渐降低,于第六蒸达到最低值312mg/g;总黄酮和总酚的含量随炮制时间的增加而升高,均在第七蒸达到最高值,分别为4582μg/g,6979μg/g;薯蓣皂苷的含量随炮制时间的增加而逐渐降低,从第六蒸起含量基本保持稳定,约为73μg/g。多花黄精中四种成分的含量随着炮制时间的增加呈现不同变化,研究结果为黄精饮片的质量标准提供依据,并为确定黄精饮片炮制的最佳阶段提供参考。

To study the changes of the main contents in Polygonatum cyrtonema Hua during the processing,this paper studies Polygonati Rhizaoma polysaccharide,total flavonoids,total phenols and dioscin.The first three components were extracted by 60% ethanol,and the content was determined by ultraviolet spectrophotometer;diosgenin was extracted by methanol and determined by high performance liquid chromatography(HPLC).The results showed that the content of polysaccharide decreased gradually during the processi ng,reaching the lowest value of 312 mg/g in the sixth steaming,and then increased gradually;the content of total flavonoids and total phenols increased during the processing,reaching the highest value in the seventh steaming,4582μg/g and 6979μg/g respectively,and then decreased gradually;the content of dioscin decreased during the processing,and the content is basically stable from the sixth evaporation.The contents of four components in Polygonatum cyrtonema Hua varied with the increase of processing time.The results provide a basis for the quality standard and a reference for determining the best processing stage of Polygonatum cyrtonema Hua.