不同炮制方法对黄芪化学成分的影响.pdf

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1、十一l药斜誓2014年9月第4卷第17期·中医中药·不同炮制方法对黄芪化学成分的影响李利明山东省滨州市滨城区滨北街道办事处社区卫生服务中心药房，山东滨州256652【摘要】目的探讨不同炮制方法对于黄芪制品中黄酮类及糖类成分的影响。方法将统一产地及批次的黄芪通过不同的炮制方式转变为酒黄芪、米黄芪、炒黄芪、盐黄芪及蜜黄芪，分析不同方式炮制的黄芪中含有的糖类及黄酮类成分的变化情况。结果黄酮类：酒黄芪中毛蕊异黄酮的含量相对于生黄芪明显增加；蜜黄芪中黄酮类成分含量明显下降，而盐黄芪、米黄芪对黄酮类成分的影响不明显。糖类：水溶性糖在不同炮制方式中的含量由高到低依次为生黄芪>米黄芪

2、>酒黄芪>盐黄芪>炒黄芪；还原性糖：生黄芪>米黄芪>酒黄芪>盐黄芪>炒黄芪；多糖：酒黄芪>盐黄芪>炒黄芪>米黄芪>生黄芪，以酒炙黄芪最高。结论不同的炮制方式会对黄芪中的有效成分含量产生明显的影响，黄酮类以酒制增加最为明显，蜜制则下降明显；多糖类也亦酒制增加明显，而水溶性糖及还原性糖则通过炮制后含量下降，以盐黄芪下降最明显。[关键词】中药；炮制；黄芪；化学成分【中图分类号】R283【文献标识码】B【文章编号】2095—0616(2014)17—85—03Efectsofdiferentprocessingmethodsonthechemicalcomponentsofa

3、stragaluspropinquusⅡL／wingPharmacy，CommunityHealthServiceCentre，BinbeiSub-districtOfice，BinchengDistrict，Binzhou256652，China【AbstractJ0bjectiveToexploretheeffectsofdifferentprocessingmethodsonthecomponentsofflavonoidandsugarinastragaluspropinquus．MethodsAstragaluspropinquus(huangqi)ofth

4、esameplaceofproductionandbatchwasprocessedviadifferentmethodsintowinehuangqi，ricehuangqi，friedhuangqi，salthuangqiandhoneyhuangqi．Changesofsugarandflavonoidcontainedinhuangqiprocessedbydifferentmethodswereanalyzed．ResultsFlavonoid：Thecontentofcalycosininwinehuangqisignificantlyincreasedc

5、omparedtothatinrawhuangqi；thecontentofflavonoidinhoneyhuangqisignificantlyreduced，andnosignificantchangesofflavonoidwereshowninsalthuangqiandricehuangqi．Sugar：thecontentsofwater-solublesugarsindifferentprocessingmethodsrankedfromhightolowwererawhuangqi>ricehuangqi>winehuangqi>salthuangq

6、i>friedhuangqi；ranksofreducingsugar：rawhuangqi>ricehuangqi>winehuangqi>salthuangqi>friedhuangqi；ranksofpolysaccharide：winehuangqi>salthuangqi>firedhuangqi>ricehuangqi>rawhuangqi．andthehighestcontentofpolysaccharidewasseeninwine-friedhuangqi．ConclusionDiferentprocessingmethodshavesignifi

7、canteffectsonthecontentofactivecomponentsinastragaluspropinquus。Flavonoidisseenthemostsignificantincreaseinwinehuangqi，andthemostsignificantdecreaseinhoneyhuangqi；polysaccharideisseenthemostsignificantincreaseinwinehuangqiaswell，andthecontentsofwater-solublesugarsandreducingsug