摘要
目的：探讨蒲黄炮制与其有效成分总黄酮、多糖含量的关系。方法：分光光度法。结果：蒲黄及各炮制品中总黄酮含量按如下顺序减少：生蒲黄＞ 酒炒蒲黄＞ 醋炒蒲黄＞ １４０ ℃烘蒲黄＞ 炒蒲黄＞ １８０ ℃烘蒲黄＞ 焦蒲黄＞２２０ ℃烘蒲黄＞ 炭蒲黄，除酒炒蒲黄外，各炮制品中总黄酮含量与生蒲黄相比差异极显著；醋炒蒲黄、１４０ ℃烘蒲黄、炒蒲黄、１８０ ℃烘蒲黄和焦蒲黄中多糖含量与生蒲黄相比明显增加，炭蒲黄则显著降低，酒炒蒲黄和２２０ ℃烘蒲黄却无显著性差异。结论：炮制温度、辅料黄酒和米醋能使蒲黄中总黄酮和多糖含量产生变化。
Objective:To explore the relationship between processing of the pollen of Typha angustifolia (TA)and the fluctuation of contents of its effective components—— flavonoids and polysaccharieds.Method:The contents of flavonoids and polysaccharides in TA and in the different processed products of TA were determined by spectrophotometry. Results:The contents of flavonoids in TA changed as follows:unprocessed TA(1)>TA stir fried with yellow wine(2)>TA stir fried with vinegar(3)>TA dried at 140℃(4)>parched TA(5)>TA dried at 180℃(6)>scorched TA(7)>TA dried at 220℃(8)>charcoal TA(9).The statisticd analysis showed that the flavonoid contents in raw TA were significantly different from those in the different processed products( P <0.01)of TA except 2.The polysaccharied contents increased in 4,5,6 and 7 significntly ( P <0.01 or P <0.05),while decreased in 9 significantly( P <0.01).As compared with the polysaccharide contents in 1,no significant changes occured in those in 2 and 8.Conclusion:Processing temperature,yellow wine and vinegar could stimulate the content change of chemical constituents in TA,influencing flavonoids and polysaccharides in different degrees.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2000年第1期25-28,共4页
China Journal of Chinese Materia Medica
关键词
蒲黄
炮制
总黄酮
多糖
含量测定
pollen of Typha angustifolia
drug processing
flavonoids
polysaccharids
content determination
