不同炮制方法对玉竹成分的影响

Abstract
Figure/Table
References (22)
Related Citation (15)

Download: PDF (926 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

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.

Key words： Polygonatum odoratums(Mill.) Druce Processing method Alcohol extract amount Polysaccharide Total saponins

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	ZHOU Xiaozhu1 TIAN Qiang2 SHI Kunlian2 LIU Guidi2 YI Yankui2

Cite this article:

ZHOU Xiaozhu1 TIAN Qiang2 SHI Kunlian2 LIU Guidi2 YI Yankui2. Effect of different processing methods on the composition of Polygonatum odoratum (Mill.) Druce[J]. 中国医药导报, 2020, 17(7): 19-22,34.

URL:

http://www.yiyaodaobao.com.cn/EN/ OR http://www.yiyaodaobao.com.cn/EN/Y2020/V17/I7/19

[1] 国家药典委员会．中华人民共和国药典[S].一部.北京：中国医药科技出版社，2015：85.
[2] 张廷模．临床中药学[M].北京：人民卫生出版社，2010， 532.
[3] 宁慧．玉竹活性成分与品质分析[D].汉中：陕西理工学院，2010.
[4] 李妙然，秦灵灵，魏颖，等．玉竹化学成分与药理作用研究进展[J].中华中医药学刊，2015，33（8）：1939-1943.
[5] 杨禹晗，陈超英，袁占鹏．玉竹提取物对心肌缺血再灌注损伤大鼠心肌细胞线粒体损伤及凋亡的保护作用[J].中国实验方剂学杂志，2018，24（16）：136-140.
[6] 吴美平，熊旭东，董耀荣，等．玉竹乙醇提取物对心梗后心力衰竭大鼠血流动力学的影响[J].中国实验方剂学杂志，2009，15（11）：67-70.
[7] 牟凤辉，周小平，刘昕，等．中药玉竹甾体皂苷类成分及其对小鼠脾细胞增殖的影响[J].中国药物评价，2017，34（1）：36-39，43.
[8] 罗纯清，王兴．玉竹药理作用研究进展[J].亚太传统医药，2018，14（7）：95-97.
[9] 陈胜璜，蒋孟良，周日宝．不同炮制方法对玉竹质量的影响[J].湖南中医药大学学报，2007，27（3）：18-19.
[10] 王冬梅，吕振江，王永红，等．多指标综合评价玉竹酒蒸炮制工艺[J].浙江农林大学学报，2013，30（1）：100-106.
[11] 王冬梅，吕振江，王永红，等．多指标综合评价玉竹蜜蒸炮制工艺研究[J].中草药，2012，43（10）：1934-1938.
[12] 国家药典委员会．中华人民共和国药典[S].四部.北京：中国医药科技出版社，2015，31.
[13] 彭秧锡，彭月明．苯酚-硫酸分光光度法测定玉竹中多糖含量[J].化学分析计量，2006，26（5）：9-31.
[14] 吕晓茜，包京珊，张蕾，等．玉竹总皂苷超声波提取工艺研究[J].中国现代中药，2012，14（5）：45-47.
[15] 邱学艳，林厚文，沈利明，等．不同显色剂对玉竹总皂苷含量测定的影响[J].药学服务与研究，2006，6（2）：129-132.
[16] 李佳佳，郑文丽，张华潭，等．葶苈生脉方中黄芪、麦冬总皂苷的提取及其含量测定[J].中国医药导报，2018， 15（6）：128-131.
[17] 范玲，王鑫，朱晓静，等．不同炮制方法对紫菀浸出物及主成分含量的影响[J].中国现代中药，2018，20（12）：1509-1514.
[18] 陈皓，王瑞，董敬远，等．不同炮制方法对党参化学成分及产品质量的影响[J].中成药，2019，41（7）：1631-1634.
[19] 江川，黄玉芳，章靓，等.3种不同炮制方法对白土茯苓中β-谷甾醇含量的影响[J].中国医药科学，2019，9（23）：34-37.
[20] 李瑞，廖念，周逸群，等．基于功效成分优选多蒸黄精炮制工艺[J].时珍国医国药，2019，30（2）：1509-1514.
[21] 张雪雪，汤玉婷，唐磊，等．黄精的炮制与质量分析研究进展[J].中国现代医生，2018，56（22）：165-168.
[22] 陈俊涛，张学武，黄浩，等.蜜炙黄芪炮制工艺改进前后与补中益气作用研究[J].中国医药科学，2019，9（17）：69-72.