"九蒸九晒"制何首乌过程中主要指标成分的变化规律研究
Study on the Variation Rules of Main Index Components in the Process of Polygoni Multiflori Radix with Classical Nine Steamings and Nine Sun-dryings
宋治荣 1王耀鹏 1燕玉奎 1辛二旦 1杨锡仓 2张兆芳 1靳子明1
作者信息
- 1. 甘肃省中药炮制及质控工程技术研究中心,甘肃 兰州 730020;杨锡仓全国名中医药专家传承工作室,甘肃 兰州 730020;甘肃中医药大学附属医院,甘肃 兰州 730020
- 2. 杨锡仓全国名中医药专家传承工作室,甘肃 兰州 730020;甘肃中医药大学附属医院,甘肃 兰州 730020
- 折叠
摘要
目的:探究何首乌炮制过程中相关指标成分含量的变化规律.方法:采用"京帮"黑豆黄酒"九蒸九晒"炮制何首乌,HPLC法测定并比较不同炮制品中大黄素、大黄素甲醚、二苯乙烯苷、没食子酸的含量.结果:随炮制次数增加,大黄素、大黄素甲醚含量先降低再升高后降低趋势,二苯乙烯苷含量降低明显,下降6.9倍,没食子酸含量呈现上升趋势.结论:经"京帮"黑豆黄酒法炮制,何首乌各成分含量变化有一定规律,对传统炮制何首乌工艺有指导意义.
Abstract
Objective:To explore the changes in the content of relevant indicators and components dur-ing the processing of Polygoni Multiflori Radix.Methods:Using the academic method of'Jingbang'to prepare Polygoni Multiflori Radix,with black bean yellow wine as the excipient,the operation process was nine times steaming and nine times sun-drying.HPLC method was used to determine and compare the contents of emodin,emodin methyl ether,stilbene glycoside,and gallic acid in different processed products.Results:With the increase of processed times,the contents of emodin and parietin first de-creased,and then increased,and then decreased again.the content of stilbene glycoside decreased by 6.9 times,and the decrease was significant.the content of gallic acid showed an ascending trend.Con-clusion:The content changes of various components in Polygoni Multiflori Radix processed by'Jing-bang'black bean yellow wine method have certain rules,which has guiding significance for the tradi-tional processing technology of Polygoni Multiflori Radix.
关键词
何首乌/大黄素/大黄素甲醚/没食子酸/二苯乙烯苷Key words
Polygoni Multiflori Radix/Emodin/Emodin methyl ether/Gallic acid/Stilbene glyco-side引用本文复制引用
基金项目
甘肃中医药大学附属医院科研及技术创新项目(gzfy-2017-04)
甘肃省中药炮制传承基地建设项目()
出版年
2024
NETL
NSTL
万方数据