蒸黄精的不同炮制方法比较

Comparison of Different Processing Methods of Steamed Polygonati Rhizoma

摘要:

目的: 优化2005年版《贵州省中药饮片炮制规范》中收载的蒸黄精炮制工艺,并与其他单蒸炮制法和多次蒸晒炮制法进行比较,为蒸黄精的质量控制提供工艺参数. 方法: 以水溶性浸出物、醇溶性浸出物、总多糖和总皂苷含量的综合评分为指标,通过析因试验优选2005年版《贵州省中药饮片炮制规范》中黄精的蒸制工艺参数,并与其他炮制方法进行对比研究.采用UV测定总多糖和总皂苷含量,检测波长分别为582,543 nm. 结果: 2005年版《贵州省中药饮片炮制规范》中蒸黄精的最佳炮制工艺为蒸制8 h,闷制12 h;按该工艺所制蒸黄精的综合评分高于单蒸6 h法和四蒸四制法,且具有极显著性意义;水溶性浸出物质量分数分别为70.21%,69.43%,74.42%,醇溶性浸出物70.09%,67.12%,73.37%,总多糖12.55%,11.37%,10.57%,总皂苷12.26%,9.73%,8.41%. 结论: 优选的2005年版《贵州省中药饮片炮制规范》中收载的蒸黄精炮制法优于单蒸6 h法和四蒸四制法.

Abstract:

Objective: To optimize processing technology of steamed Polygonati Rhizoma contained in 2005 edition of ‘Guizhou Province Chinese Herbal Pieces Processing Specification’,then to compare with single steaming processing method and multiple steam drying processing method. Method: Taking composite score of water-soluble extract,ethanol-soluble extract,total polysaccharides and total saponins as index,steaming process of Polygonati Rhizoma contained in 2005 edition of ‘Guizhou Province Chinese Herbal Pieces Processing Specification’ was optimized by factorial experiment,and compared with other processing methods.UV was adopted to determine contents of total polysaccharides and total saponins with detection wavelength of 582,543 nm,respectively. Result: Optimum processing technology was as following:steamed 8 h,moistened 12 h;composite score of this optimized process was significant higher than single steaming 6 h method and four steaming four processing method.The mass fractions of water-soluble extract were 70.21%,69.43% and 74.42%,ethanol-soluble extract were 70.09%,67.12% and 73.37%,total polysaccharides were 12.55%,11.37% and 10.57%,total saponins were 12.26%,9.73% and 8.41%,respectively. Conclusion: This optimized process about 2005 edition of “Guizhou Province Chinese Herbal Pieces Processing Specification” is superior to the other two ways.