清炒法对党参标准汤剂物性及有效成分含量的影响研究

Study on the Effect of Stir-frying Method on the Physical Properties and the Content of Active Ingredients of Dangshen Standard Decoction

目的探讨清炒法与中药标准汤剂物性、物性与有效成分含量的相关性。方法测定党参不同炮制品标准汤剂的物性参数并采用高效液相色谱法测定党参炔苷含量、采用紫外分光光度法测定多糖含量,通过数据处理分析清炒法对党参汤剂物性及党参炔苷含量的影响。结果党参生品中炔苷含量为0.012 3 mg/g;党参炒黄中炔苷含量为0.018 7 mg/g;党参炒焦中炔苷含量为0.024 4 mg/g。党参汤剂相对密度与清炒法、党参炔苷含量呈显著负相关;党参炔苷含量与清炒法呈显著正相关;党参不同炮制品汤剂多糖含量有显著性差异。结论党参不同清炒法炮制品汤剂物性参数及有效成分含量存在差异。

Objective To explore the correlation between the stir-frying method and the physical properties of standard decoction of traditional Chinese medicine,and the correlation between the physical properties and the content of active ingredients.Methods The physical parameters of standard decoction of different processed products of Codonopsis pilosula are determined.The content of Codonopsis pilosula alkynoside is determined by high performance liquid chromatography and the content of polysaccharide is determined by ultraviolet spectrophotometry.The effects of stir-frying method on the physical properties and content of Codonopsis pilosula alkynoside are analyzed by data processing.Results The content of acetylene glycoside in raw Codonopsis pilosula is 0.012 3 mg/g,that in stir-fried Codonopsis pilosula is 0.018 7 mg/g,and that in stir-fried Codonopsis pilosula coke is 0.024 4 mg/g.The relative density of Dangshen decoction is negatively correlated with the frying method and the content of Codonopsis alkynoside,positively correlated with the frying method,and the content of polysaccharides in different processed products of Codonopsis pilosula decoction is significantly different.Conclusion There are differences in physical parameters and effective components among different processed products of Dangshen.