接骨草药茶的炮制及黄酮类化合物含量的比较  

Concocting of Medicinal Tea with Sambucus chinensis Lindl. and Comparison with Flavonoids Contents

作　　者：熊燕[1] 姚元枝[1,2,3] 安晓刚[1] 肖希斌[1] 肖芳丽 

机构地区：[1]怀化学院生命科学系,湖南怀化418008 [2]民族药用植物资源研究与利用湖南省重点实验室,湖南怀化418008 [3]湘西药用植物与民族植物学湖南省高校重点实验室,湖南怀化418008

出　　处：《中国民族医药杂志》2013年第9期53-55,共3页Journal of Medicine and Pharmacy of Chinese Minorities

基　　金：怀化学院生命科学系创新性实验点学生立项重点项目;项目编号:swx201201;湖南省科技计划项目;项目编号:2011NK3045

摘　　要：目的:建立接骨草食疗药茶的炮制方法。方法:按照中药不同炮制方法将接骨草嫩茎尖制备成药茶,通过感官审评,用NaNO2-A1(NO3)3-NaOH比色法测定黄酮类化合物的含量并比较。结果:相对于生品,其余8种炮制方法的感观效果均较好,而清炒制的效果最好,其次为蜜麸炒制;清炒制、清麸炒制及生品药茶中黄酮类化合物含量之间差异极显著,并极显著地高于其他炮制方法(P<0.01)。结论:9种炮制方法均可以用于接骨草食疗药茶的制备,其中清炒制和加麦麸炒制效果较好。Objective： To establish concocting methods of dietotherapy medicinal tea with Sambucus chinensis Lind1. Methods： According to different concocting methods of traditional chinese medicine, the medicinal teas were preparated with Sambcus chinensis Lindl. tender stem tip, and evaluated by senses and compared of flavonoids contents by NaNO2 -AI（ NO3）3 -NaOH colorimetry. Results ： The eight concocting methods were better than the raw materials in the sensory effects. The stir - fried was the best, fol- lowed by honey bran frying. There was extreme significant difference among stir -fried and wheat bran frying and raw materials in lavonoids contents. They were extremely significantly higher than the others（P 〈 0.01 ）. Conclusion： The nine concocting methods could be used for the preparation of dietotherapy medicinal teas with Samb^us chinensis Lindl. , in which stir - fried and wheat bran frying were better.

关 键 词：接骨草 药茶 炮制方法 黄酮类化合物 

分 类 号：R297.2[医药卫生—民族医学]