摘要
目的 考察不同炮制方法和工艺对地黄中油类成分的影响,明晰方法、工艺和所含成分与制品的药性的关联性,为地黄炮制研究和临床应用提供指导。方法 挥发油提取参照2020年版《中华人民共和国药典》中挥发油测定法甲法提取,索氏法提取脂肪油,气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometry, GC-MS)鉴定油类成分及其相对含量,热图分析明晰不同制方法和工艺对油类成分影响的特点,结合文献学探讨制法、工艺-成分-性效关联性。结果 地黄不同炮制品中油成分主要是脂肪酸类;脂肪油提取率为鲜地黄>生地黄>酒蒸≈酒炖>九制>清蒸,挥发油提取率为酒炖>酒蒸>九制>生地黄≈清蒸>鲜地黄。脂肪油和挥发油热图均显示酒炖和九制熟地黄聚为一类。结论 油类成分种类和相对含量改变和调整,是熟地黄药性和功能主治差异的重要物质基础;加入辅料酒、砂仁和增加蒸晒次数有助于降低地黄的寒滑之性和熟地黄的滋腻之性,增强熟地黄温补作用;挥发油成分是熟地黄“气微”的物质基础。
Objective To investigate the effects of preparation and processing methods on the contents of oil components in Dihuang(Rehmanniae Radix)and clarify the correlation between oil components with medicinal properties,in order to provide guidance for processing research and clinical application.Methods The extraction of volatile oil refers to the volatile oil determination method A in the 2020 edition of Chinese Pharmacopoeia,and the Soxhlet method was used to extract fatty oil.Gas Chromatography Mass Spectrometry(GC-MS)was used to identify the oil components and their relative contents.Thermographic analysis was used to clarify the characteristics of the influence of different preparation and processing methods on oil components.Combined with literature review,the correlation of processing,preparation,components and properties was discussed.Results The oil components were mainly fatty acids.The order of the extraction rate of fatty oil was fresh Dihuang(Rehmanniae Radix)>raw Dihuang(Rehmanniae Radix)>steaming with wine~stewing with wine>steaming and exposing nine times with Sharen(Amomi Fructus)>steaming without ingredients,and the order of the volatile oil extraction rate was stewing with wine>steaming with wine>steaming and exposing nine times with Sharen(Amomi Fructus)>raw Dihuang(Rehmanniae Radix)~steaming without ingredients>fresh Dihuang(Rehmanniae Radix).The heat map analysis of fatty oil and volatile oil showed that Shudihuang(Rehmanniae Radix Praeparata)stewing with wine and that steaming and exposing nine times with Sharen(Amomi Fructus)were clustered one category.Conclusion The changes and adjustments of the types and relative contents of oil components were important material basis for the differences in medicinal property of Dihuang(Rehmanniae Radix)processed products.Adding wine,Sharen(Amomi Fructus)or increasing steaming and exposing times were helpful in reducing the cold nature of Dihuang(Rehmanniae Radix),and the greasy nature of Shudihuang(Rehmanniae Radix Praeparata),and enhance the warming-reinforcing effect.The volatile oil components in different products of Dihuang(Rehmanniae Radix)were the material basis of their"Qiwei".
作者
李宁
李红伟
张玉梅
张壹明
刘梦云
康乐
曹彦刚
李凯
朱建光
冯卫生
LI Ning;LI Hongwei;ZHANG Yumei;ZHANG Yiming;LIU Mengyun;KANG Le;CAO Yangang;LI Kai;ZHU Jianguang;FEGN Weisheng(School of Pharmacy,Henan University of Chinese Medicine,Zhengzhou 450046,Henan,China;Collaborative Innovation Center of Research and Development on the Whole Industry Chain of Yu-Yao,Zhengzhou 450046,Henan,China;Henan Research Center for Special Processing Technology of Chinese Medicine,Zhengzhou 450046,Henan,China)
出处
《中华中医药学刊》
北大核心
2025年第12期79-86,I0044,共9页
Chinese Archives of Traditional Chinese Medicine
基金
国家自然科学基金面上项目(82474099)
河南省科技攻关项目(232102311214,242102310542)
河南省科技研发计划联合基金(优势学科培育类)项目(232301420073)。
关键词
熟地黄
炮制
脂肪油
挥发油
GC-MS
Dihuang(Rehmanniae Radix)
processing
fatty oil
volatile oil
GC-MS
