产地加工工艺对天麻6种药效成分含量的影响

Effects of Processing Technology in Producing Area on Contents of Six Pharmacodynamic Components of Tianma(Gastrodia elata BI.)

目的为提高商品天麻的药效成分,优化天麻产地加工工艺。方法通过对3个不同的煮制熟化时间20 min、25 min、30 min与4个不同的干燥温度60℃、80℃、100℃、120℃工艺下天麻素、对羟基苯甲醇、巴利森苷E、巴利森苷B、巴利森苷C、巴利森苷A含量测定,来探究不同的产地加工工艺对天麻药效成分的影响。结果在实验设计范围内,随着煮制熟化时间延长,天麻素、巴利森苷E、巴利森苷B、巴利森苷C、巴利森苷A含量均会提高(P<0.05),对羟基苯甲醇含量会逐渐降低(P<0.05),随着干燥温度升高,天麻素、巴利森苷C含量均会提高(P<0.05),对羟基苯甲醇、巴利森苷E、巴利森苷B、巴利森苷A含量会逐渐降低(P<0.05)。结论在天麻产地加工过程中,煮制熟化时间与干燥温度对天麻6种药效成分含量影响显著(P<0.05)。

Objective To improve the medicinal ingredients of commercial Tianma(Gastrodia elata BI.)and optimize the processing technology of Tianma(Gastrodia elata BI.).Methods Through the determination of gastrodin,p-hydroxybenzyl alcohol,balisenside E,balisenside B,balisenside C and balisenside A under three different cooking and maturing times(20 min,25 min and 30 min)and four different drying temperatures(60℃,80℃,100℃and 120℃),the effects of different processing technologies on the pharmacodynamic components of Tianma(Gastrodia elata BI.)were explored.Results Within the scope of this experimental design,with the prolonged cooking time,the contents of gastrodin,Parishin E,Parishin B,Parishin C and Parishin A were increased(P<0.05).The content of p-hydroxybenzyl alcohol was decreased(P<0.05).With the increase of drying temperature,the contents of gastrodin and Parishin C were increased(P<0.05).The contents of Parishin E,Parishin B and Parishin A were decreased(P<0.05).Conclusion In the process of producing Tianma(Gastrodia elata BI.),the cooking time and drying temperature had significant effects on the contents of six pharmacodynamic components of Tianma(Gastrodia elata BI.)(P<0.05).