杜仲不同“发汗”加工方法制品中总黄酮含量的比较

Comparison on the contents of total flavone in Eucommiae ulmoides processed by different sweating methods

目的比较不同"发汗"加工方法对杜仲总黄酮含量的影响,为杜仲加工增效提供理论依据。方法采用紫外分光光度法测定杜仲总黄酮含量。结果与生品比较,传统"发汗"加工方法对总黄酮含量的影响无显著性差异;其他"发汗"加工方法差异显著(P﹤0. 05或P﹤0. 01)。与传统"发汗"加工方法比较:阴至半干后"发汗"对总黄酮含量影响显著(P﹤0. 05);晒至半干后"发汗"、烘至半干后"发汗"、煮后"发汗"和蒸后"发汗"对总黄酮含量影响极显著(P﹤0. 01)。结论临床应用以杜仲总黄酮的药理作用为主时,建议采用蒸后"发汗"加工方法的制品。

Objective Study on the effect of different sweating processing methods on the contents of total flavone to provide scientific basis for further research on processing methods and enhancing efficacy.Methods The sample was determined by UV-Vis spectrophotometer.Results Compared with the raw products,the traditional sweating processing method has no significant difference on the contents of total flavone while the other sweating processing method has(P﹤0.05 or P﹤0.01).And compared with the products processed by traditional sweating methods sweating after semi-dry in the shade(P﹤0.05),sweating after semi-dry in the sun,in the oven and sweating after boil and steam(P﹤0.01)both has significant differences.Conclusion Considering the pharmacological action of total flavone in the clinic,suggest using the products processed by sweating after steam.