不同炮制方法对桔梗皂苷D含量的影响
Effects of Different Processing Methods on the Content of Platycodon Platycodon D
赵姝婷 1汤淼淼 1郑晓霞 1侯微1
作者信息
- 1. 中国农业科学院特产研究所,吉林 长春 130112
- 折叠
摘要
本研究旨在比较不同炮制方法对桔梗皂苷D含量的影响.采用HPLC-ELSD法测定不同炮制方法加工的新鲜桔梗以及桔梗饮片中桔梗皂苷D含量.结果表明,用不同炮制方法炮制桔梗饮片后,桔梗皂苷D含量依次是姜汁制＞酒制＞生品＞百合制＞米泔水制＞蜜制＞醋制＞炒制.用不同炮制方法炮制鲜桔梗后,桔梗皂苷D含量依次是醋制＞酒制＞生制＞姜汁制＞蜜制＞炒制＞百合制＞米泔水制.不同炮制方法对桔梗皂苷D含量有影响,在炮制过程中,不同浓度的辅料对桔梗皂苷D含量亦有影响.
Abstract
The purpose of this study was to compare the effects of different processing methods on the content of platycodin D.The content of platycodin D in fresh Platycodon grandiflorum and Platycodon grandiflorum decoction pieces processed by different processing methods was determined by HPLC-ELSD.The results showed that after processing Platycodon grandiflorum decoction pieces with different process-ing methods,the content of platycodin D was ginger juice＞wine＞raw＞lily＞rice swill＞honey＞vinegar＞stir fry.After processing fresh Platycodon grandiflorum with different processing methods,the content of platycodin D was vinegar＞wine＞raw＞ginger juice＞honey＞stir-frying＞lily＞rice swill.Different processing methods have an effect on the content of platycodin D.In the processing process,different concentrations of excipients also have an effect on the content of platycodin D.
关键词
桔梗/炮制/桔梗皂苷D/HPLC-ELSDKey words
Platycodon grandiflorum/processing/platycodin D/HPLC-ELSD引用本文复制引用
基金项目
吉林省科技发展计划(20210204059YY)
出版年
2024
国家科技期刊平台
NSTL
万方数据