产地加工炮制一体化对黄芪质量的影响研究
Influence of the integration processing technology and traditional processing methods on the quality of Astragali Radix
张婕 1董安东 1谢允东 1张小飞 1孙静 2赵重博2
作者信息
- 1. 陕西中医药大学,陕西咸阳 712046
- 2. 陕西中医药大学,陕西咸阳 712046;陕西省中药炮制技术传承基地,陕西咸阳 712046;陕西省中药饮片工程技术研究中心,陕西咸阳 712046
- 折叠
摘要
目的 通过分析黄芪蜜炙前后成分及其抗氧化活性的变化,为黄芪产地加工炮制一体化工艺提供科学依据.方法 采用传统法和趁鲜切制法对黄芪进行加工并制备蜜炙黄芪,以黄芪甲苷、黄芪皂苷Ⅱ、毛蕊异黄酮葡萄糖苷、芒柄花苷、芒柄花素等为考察指标,分别建立高效液相色谱法和紫外-分光光度法测定黄芪蜜炙前后的含量变化;考察水分、灰分、浸出物及色度值变化,以熵权法-灰色关联法-TOPSIS法综合分析不同加工方法的黄芪及其蜜炙品的质量差异;最后,通过DPPH自由基清除实验考察黄芪蜜炙前后抗氧化能力.结果 黄芪鲜切片及其蜜炙品中有效成分含量总体高于传统黄芪饮片.综合分析表明,黄芪鲜切片质量更优,且对DPPH自由基清除能力优于传统黄芪饮片;与其蜜炙品相比,生品黄芪饮片清除能力更强.结论 趁鲜切制的产地加工和炮制一体化对黄芪质量有所提升,炮制工艺具有科学性和可行性并有望指导用于黄芪质量评价及饮片生产.
Abstract
Objective To analyze the changes of components and antioxidant activity of Astragali Radix before and after honey process-ing,and to provide scientific basis for the integrated processing technology of Astragali Radix origin processing.Methods Astragali Ra-dix was processed by traditional method and fresh-cut.Astragaloside Ⅳ,astragaloside Ⅱ,calycosin-7-glucoside,ononin,formonone-tin,total saponin,total flavonoid and total polysaccharid were used as the indexes.High performance liquid chromatography(HPLC)and ultraviolet-spectrophotometry(UV)were established to determine the content changes of Astragali Radix before and after honey-processed.The entropy weight method-grey correlation method-TOPSIS method were used to comprehensively analyze the quality differences between different processing methods and honey-processed.Finally,the changes of antioxidant capacity of Astragali Radix before and after honey-processed were investigated by DPPH free radical scavenging experiment.Results The contents of effective com-ponents in fresh slices and honey-processed products of Astragali Radix were generally higher than those in traditional pieces.Compre-hensive analysis showed that fresh slices of Astragali Radix were of better quality and had better scavenging ability for DPPH free radicals than traditional slices of Astragali Radix;raw slices of Astragali Radix had better scavenging ability compared with their honey-pro-cessed counterparts.Conclusion The integration processing technology and traditional processing methods has improved the quality of As-tragali Radix.The processing technology is scientific and feasible and is expected to guide the quality evaluation and decoction piece pro-duction of Astragali Radix.
关键词
黄芪/产地加工/质量评价/体外抗氧化/熵权法-灰色关联法-TOPSIS法Key words
Astragali Radix/Origin processing/Processing integration/Antioxidation in vitro/Entropy weight method-grey correlation method-TOPSIS method引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据