续断酒炙前后无机元素含量及其灰关联度对比分析

Comparative Analysis of Inorganic Elements on Dipsaci Radix Before and After Processed by Grey Relational Grade Analysis

摘要:

目的: 研究续断酒炙前后样品中多种无机元素的含量,并用灰关联度法对其无机元素含量进行对比分析。方法: 采用原子吸收光谱法和原子荧光光谱法测定续断片和酒续断中无机元素的含量。结果: 续断酒炙前后样品中所含铁(Fe),锰(Mn),铜(Cu),锌(Zn),铅(Pb),铬(Cd),砷(As),汞(Hg)无机元素的含量各有不同,炮制后较炮制前不存在整体上升或下降趋势。结论: 续断经炮制后无机元素的含量及分布发生了改变,酒炙后Fe,Mn和Zn含量增加,尤以Mn特别显著,这可能是酒炙品补肝肾的原因之一。

Abstract:

Objective: Study on the content of several inorganic elements in Dipsaci Radix before and after stir frying with wine, and analyzed by grey relational grade analysis. Method: The content of inorganic elements were determined by atomic absorption spectroscopy and atomic fluorescence spectrometry. Result: The content of inorganic elements, Fe, Mn, Cu, Zn, Pb, Cd, As, and Hg, are different in the Dipsaci Radix before and after stir frying with wine, and with no overall upward or downward trend. Conclusion: The content and distribution of inorganic elements in Dipsaci Radix has changed after processed. The content of Fe, Mn and Zn has increase, especially the content of Mn. This may be one reason why wine fried Dipsaci Radix with the activity of nourishing liver and kidney.