炮制方法对黄精化学成分与药理作用影响研究进展

Research Progress on the Effects of Processing on Chemical Constituents andPharmacological Effects of Polygonati Rhizoma

黄精为百合科黄精属植物滇黄精、黄精、或多花黄精3种黄精的干燥根茎,其炮制品为药用中药,具补气养阴、补脾润肺、滋肾等功效。目前黄精的炮制方式多样繁杂,缺乏炮制后黄精化学物质及药效变化的系统性融合整理研究。通过对近十年来黄精炮制方法及其化学、药效变化进行分类、归纳,发现黄精常用炮制方法有清蒸、酒制、九蒸九制等,黄精炮制后多糖、皂苷及挥发性物质均发生显著变化,其药效增强,刺激性毒性降低,更适合人食用。文章为黄精工艺优化、对“症”炮制等提供参考。

Polygonati Rhizoma(PR),listed as a traditional Chinese medicine of both medicine and food,is the dried rhizome of P.kingianum,P.sibiricum and P.cyrtonema in the Liliaceae family.It has the effect of supplying vital force,nourishing Yin,invigorating spleen,moistening lungs and benefiting kidney.At present,the processing methods of PR are varied and complicated,and there is a lack of systematic study on the chemical substances and pharmacodynamic changes of PR after processing.By classifying and summarizing the processing methods and chemical changes of PR in the last decade,it was found that the common processing methods of steaming method,yellow rice wine preparation method,nine steaming and nine processing systems.The polysaccharide,saponins and volatile substances of PR changed significantly after processing.And PR after processing plays the role of reducing toxicity and increasing effect,it was more suitable for human consumption.This paper provides a reference for processing optimization and processing according to symptoms of PR.