不同炮制方法对黄芪中黄芪甲苷含量的影响

Effects of different processing methods on Astragaloside content in Radix Astragali

目的:探讨不同炮制方法对黄芪制品中黄芪甲苷含量的影响。方法:将同一产地和批次的黄芪通过不同的方法炮制为炒黄芪、盐黄芪和酒黄芪,分析不同黄芪炮制品中黄芪甲苷含量的变化。结果:与生黄芪比较,炒黄芪和盐黄芪中黄芪甲苷含量分别降低18.27%和15.05%,而酒黄芪中黄芪甲苷含量则增加9.14%。结论:不同炮制方法对黄芪甲苷的含量有一定影响。

Objective: To explore the effects of different processing methods on Astragoloside content in Radix Astragali.Methods: Same batch of Radix Astragali from one habitat was processed via different methods into fried samples, salt and wine samples. Changes of Astragaloside in them were analyzed. Results: The content of Astragoloside in both fried and salt samples was decreased respectively by 18.27% and 15.05%, and the content of Astragoloside in wine ones was increased by9.14%. Conclusion: Different processing methods had an effect on the content of Astragaloside in Radix Astragali.