酒黄精的不同炮制方法比较  

Comparison of Different Processing Methods for Polygonati Rhizoma with Wine

作　　者：刘玲[1] 鲍家科[2] 刘建军[3] 敖娇 

机构地区：[1]贵阳医学院,贵阳550004 [2]贵州省药品审评认证中心,贵阳550004 [3]贵阳中医学院,贵阳550001

出　　处：《中国实验方剂学杂志》2015年第10期26-29,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：贵阳市科技计划项目[筑科合同(2011204)25号]

摘　　要：目的:优化2005年版《贵州省中药饮片炮制规范》中酒黄精的炮制方法,并与其他炮制法进行比较。方法:以色泽评分、水溶性浸出物、醇溶性浸出物、总多糖和总皂苷含量为综合评价指标,通过正交试验考察闷润时间、蒸制次数和时间对2005年版《贵州省中药饮片炮制规范》中酒黄精炮制工艺的影响,并与文献报道的其他4种炮制方法进行对比。结果:最佳炮制工艺为蒸制3 h,闷制3 h,反复4次。该工艺炮制酒黄精的综合评分在5种方法中列第2,不同炮制方法制成品相互间的检测值差异具有极显著性意义。结论:优选的酒黄精炮制方法是较好的方法之一,不同炮制方法可导致酒黄精化学成分的比例差异和溶出量变化。Objective： To optimize processing method of Polygonati Rhizoma with wine which recorded in the 2005 edition of Guizhou Province Processing Specification of Chinese Herbal Pieces, and compare with others. Method： Taking composite score of color score, water-soluble extract, ethanol-soluble extract, contents of total polysaccharides and total saponins as index, orthogonal test was adopted to optimize processing method of Polygonati Rhizoma with wine which recorded in the 2005 edition of Gu＆hou Province Processing Specification of Chinese Herbal Pieces, and compared with other processing methods. Result： The best processing method was steaming 3 h, moistening 3 h, repeated 4 times. This method ranked second in these five methods. Detection values of processing products among these five methods were very significant. Conclusion： This optimized method is one of the best. Different processing methods can lead to change of chemical composition and their dissolution.

关 键 词：酒黄精 浸出物 炮制方法 总多糖 总皂苷 

分 类 号：R283.3[医药卫生—中药学] R943.1[医药卫生—中医学]