Effect of different processing methods on the composition of Polygonatum odoratum (Mill.) Druce
ZHOU Xiaozhu1 TIAN Qiang2 SHI Kunlian2 LIU Guidi2 YI Yankui2
1.Department of Pharmacy, Nanfang Hospital, Southern Medical University, Guangdong Province, Guangzhou 510515, China;
2.School of Traditional Chinese Medicine, Southern Medical University, Guangdong Province, Guangzhou 510515, China
Abstract：Objective To inspect the effect of different processing methods on the composition of Polygonatum odoratum(Mill.) Druce, and to provide experiment basis for the selecting of clinical processed products. Methods The alcohol extract amount, polysaccharide of Polygonatum odoratums(Mill.) Druce, total saponins of Polygonatum odoratums (Mill.)Druce were used as index. After steaming, honey broiling and wine steaming, three batches of processed products of Polygonatum odoratums(Mill.) Druce and Polygonatum odoratums(Mill.) Druce were compared and analyzed. The extraction method was used to determine the amount of alcohol extract. Phenol-sulfuric acid method was used to determine the content of Polygonatum odoratums (Mill.) Druce. Vanillin-glacial acetic acid method was used to determine the content of total saponins. Results The content of alcohol soluble extract of two batches of honey processed products was higher than that of Polygonatum odoratums(Mill.) Druce, and the difference was statistically significant (all P ＜ 0.05).The content of alcohol soluble extract in one batch of wine steaming products was lower than that in Polygonatum odoratums(Mill.) Druce, the difference was statistically significant (P ＜ 0.05). The content of polysaccharides in three batches of steamed food was higher than that in Polygonatum odoratums (Mill.) Druce, and the difference was statistically significant (all P ＜ 0.01). The content of polysaccharides in one batch of processed honey was higher than that in Polygonatum odoratums (Mill.) Druce, and the difference was statistically significant (P ＜ 0.05). The content of polysaccharide in the two batches of wine steaming products decreased than that of Polygonatum odoratums(Mill.) Druce, and the difference was statistically significant (P ＜ 0.05 or P ＜ 0.01). The total saponin content of three batches of steamed products was higher than that of Polygonatum odoratums (Mill.) Druce, and the difference was statistically significant (all P ＜ 0.05). The content of total saponins in three batches of honey processed products was higher than that in Polygonatum odoratums (Mill.) Druce, and the difference was statistically significant (all P ＜ 0.05). The content of total saponins in one batch of wine and steam was higher than that of pure bamboo, and the difference was statistically significant (P ＜ 0.05). Conclusion The effects of processing methods on the components of Polygonatum odoratums (Mill.) Druce are complicated. Steaming after processing of Polygonatum odoratums (Mill.) Druce can increase the content of polysaccharides, and heating processing can increase the content of total saponins.
周小祝1 田强2 石坤连2 刘桂娣2 易延逵2. 不同炮制方法对玉竹成分的影响[J]. 中国医药导报, 2020, 17(7): 19-22,34.
ZHOU Xiaozhu1 TIAN Qiang2 SHI Kunlian2 LIU Guidi2 YI Yankui2. Effect of different processing methods on the composition of Polygonatum odoratum (Mill.) Druce. 中国医药导报, 2020, 17(7): 19-22,34.
2020, Vol. 17 
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