黄精“九蒸九制”炮制过程中多糖及皂苷的含量变化

Study on the Polysaccharides and Saponins Constituents of Polygonatum sibiricum Red. in “Nine-steam-nine-bask” Processing

目的 :阐明黄精"九蒸九制"过程中其多糖和皂苷变化的科学内涵。方法 :以葡萄糖和薯蓣皂苷元为指标成分,采用紫外-可见分光光度法,测定黄精"九蒸九制"过程中多糖和皂苷的含量变化,并通过单因素和正交试验,优化蒸制黄精中皂苷的超声辅助提取工艺,结果 :随着蒸制次数的增加,多糖含量先减少后趋于稳定,皂苷先增加后趋于稳定。超声辅助提取皂苷的最佳工艺:75%乙醇,超声时间40 min,浸提温度70℃,提取一次。结论 :优选出的炮制工艺重复性好,能有效提高皂苷的提取效率,具有良好的应用前景。

Objective To explore the scientific basis of processing technology of Polygonatum sibiricum Red. By the change of polysaccharides and saponins constituents during nine-steam-nine-bask processing. Methods The polysaccharides and saponins constituents determined with the markers of glucose and diosgenin by Uv-vis spectrophotometry. The ultrasonic extraction technology for saponins was optimized by a single factor experiment and an orthogonal experiment. Results The content of polysaccharides will decrease with the streaming times increasing and saponins increased before they were the stable. The optimal extract conditions were obtained as follows: ethanol concentration 75%, ultrasonic time 40 min, the extraction temperature 70℃, only one time. Conclusion The optimal extraction method was repeatable. It can significantly increases the yield of saponins, and has a promising prospect of practical applications.