摘要
本研究旨在比较不同炮制方法对桔梗皂苷D含量的影响。采用HPLC-ELSD法测定不同炮制方法加工的新鲜桔梗以及桔梗饮片中桔梗皂苷D含量。结果表明,用不同炮制方法炮制桔梗饮片后,桔梗皂苷D含量依次是姜汁制>酒制>生品>百合制>米泔水制>蜜制>醋制>炒制。用不同炮制方法炮制鲜桔梗后,桔梗皂苷D含量依次是醋制>酒制>生制>姜汁制>蜜制>炒制>百合制>米泔水制。不同炮制方法对桔梗皂苷D含量有影响,在炮制过程中,不同浓度的辅料对桔梗皂苷D含量亦有影响。
The purpose of this study was to compare the effects of different processing methods on the content of platycodin D.The content of platycodin D in fresh Platycodon grandiflorum and Platycodon grandiflorum decoction pieces processed by different processing methods was determined by HPLC-ELSD.The results showed that after processing Platycodon grandiflorum decoction pieces with different process-ing methods,the content of platycodin D was ginger juice>wine>raw>lily>rice swill>honey>vinegar>stir fry.After processing fresh Platycodon grandiflorum with different processing methods,the content of platycodin D was vinegar>wine>raw>ginger juice>honey>stir-frying>lily>rice swill.Different processing methods have an effect on the content of platycodin D.In the processing process,different concentrations of excipients also have an effect on the content of platycodin D.
作者
赵姝婷
汤淼淼
郑晓霞
侯微
ZHAO Shuting;TANG Miaomiao;ZHENG Xiaoxia;HOU Wei(Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences,Changchun 130112,China)
出处
《特产研究》
2024年第3期144-147,共4页
Special Wild Economic Animal and Plant Research
基金
吉林省科技发展计划项目(20210204059YY)。
