不同炮制法对女贞子中酪醇和多糖含量的影响

The Influences of Different Preparation Methods on the Content of Tyrosol and Polysaccharide in Fructus Ligustri Lucidi

目的：对女贞子的６ 种不同炮制品（清蒸、盐蒸、醋蒸、黄酒蒸、白酒蒸、酒炙品）的酪醇和多糖含量分别进行测定。方法：薄层扫描法和苯酚－硫酸法。结果：与生品比较，白酒蒸和酒炙品中酪醇的含量增加了２４．８５％ 和２６．９０％ ；其他炮制品酪醇含量与清蒸品比较，基本都有升高；不同炮制品的多糖含量与生品或清蒸品比较，则都是减少的。结论：临床用药以白酒蒸和酒炙品为好，但应注意多糖的综合利用。

Objective:To determine the content of tyrosol and polysaccharide in Fructus Ligustri lucidi (No.1) and its products prepared with six different preparation methods,such as,mixed respectively with water (No.2),salt solution(No.3),vinegar(No.4),yellow wine (No.5),and white spirit(No.6),and then steamed.Mixed with yellow Wine and stired to dry with slow fire(No.7).Methods:Thin layer scanning and the method of developing color with phenol and sulphuric acid.Results:As compared with No.1(not prepared),tyrosol contained in No.6 and No.7 has increased respectively by 24.85% and 26.90%.If contrasted with No.2,the content of tyrosol has raised in all other products.The content of polysaccharide,whether compared with No.1 or No.2,has decreased in other five samples.Conclusion:The study suggests that it is preferable to use No.6 and No.7 products in clinical practice.At the same time the comprehensive utilization of polysaccharide should also be payed attention to.